Description
A thick and hearty Creole seafood stew made with dark roux, tomatoes, fish, and crawfish.
Ingredients
- Redfish fillets
- Shrimp or crawfish tails
- Cajun seasoning
- Vegetable oil
- All-purpose flour
- Onion
- Bell pepper
- Celery
- Garlic
- Fresh thyme
- Bay leaves
- Chopped tomatoes
- Seafood stock
- Hot sauce
- Salt
- Black pepper
- Parsley or green onions
Instructions
- Season seafood and refrigerate
- Cook oil and flour into a dark roux
- Add vegetables and soften
- Add garlic and herbs
- Add tomatoes, stock, and seasonings and simmer
- Add seafood and cook until done
- Garnish and serve
Notes
- Serve over white rice
- Adjust spice with hot sauce
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: servings
- Method: Main
- Cuisine: Course
Nutrition
- Serving Size: Creole
- Calories: couvillion,creole
- Sugar: courtbouillon,fish
- Sodium: stew,crawfish
- Fat: recipes
- Saturated Fat: 1
- Unsaturated Fat: bowl
- Trans Fat: 288
- Carbohydrates: 6g
- Fiber: 640mg
- Protein: 14g
- Cholesterol: 4g