ImageWe had a supper at the Charpentier’s the night before our grandbaby Isabella was to be baptized. The proud parents, Eric and Ana, and the baby had driven in from Houston. This was a good night to touch bases with old friends and have a great meal. My brother-in-law, T-Black, was in charge of the fried food. There was fried shrimp, fried oysters, and fried frog legs.

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I was requested to make a redfish courtbouillon. This is a Creole dish that has seafood in a tomato gravy. You could use a firm-fleshed white fish, such as red snapper, drum, or grouper if redfish is not available. But on the bayou, redfish is almost used exclusively. A lot of people make a roux for the sauce. I don’t, and I also use olives in the sauce, which can be omitted if you don’t care for olives. We served the courtbouillon over rice, but it can be served in a bowl and enjoyed with just French or garlic bread. The redfish courtbouillon complemented the fried seafood nicely in making a very tasty and memorable meal.

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Here is the recipe for redfish courtbouillon:
Serves 8-12 people
Ingredients:
1 large onion, chopped
1 tbsp. vegetable oil
2 stalks celery, chopped
1 bunch green onions, chopped
3 cloves garlic, minced
1 can (14.5 oz.) Italian diced tomatoes
1 seeded chipolte pepper, chopped
2 cans (15 oz.) tomato sauce
32 oz. chicken broth
1 tbsp. adobo sauce from can of chipolte peppers
1 quart of peeled, small shrimp
1 tbsp. oyster sauce
2 tbsp. hoison sauce
2 tbsp. fresh orange juice
10 oz. stuffed olives with pimentos
3 slices of an orange
3 slices of  a lemon
1/3 cup fresh chopped parsley
3 lbs. redfish filets, cut into 2-3 inch pieces

Saute onion and celery in oil until they become soft and have some brown color. Add the green onions and garlic, and cook until garlic becomes fragrant, about 2-3 minutes. Add diced tomatoes, and saute for 10 minutes, then add seeded chipolte pepper, cans of tomato sauce, chicken broth, adobo sauce, shrimp, oyster sauce, hoison sauce, and orange juice. Bring to boil, then reduce heat to medium and cook for 15 minutes. Add olives and cook another 5 minutes. Lower heat to very light simmer, and add fruit slices and parsley. Then place fish atop sauce, and cover for about 20 minutes until fish is cooked, but not falling apart. Garnish with parsley or green onions, or both.

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