Redfish Étouffée Tonight

[Blank]

Wow, can't believe it's been a year since I was at Matagorda last, or that I am down to my last packages of filets and throats!! One big gallon Ziplock of filets for a fish fry and all the throats from those fish.

Managed to put it all together tonight, and didn't even burn myself on the roux this time. Out of celery and bell pepper, so doubled up with green onion, sweet onion, and half dozen jalepenos. It worked great!! Made some large cubed redfish out of the filets, and stewed them until they were just white and flaky. Perfect on the rice, or individual chunks on saltines.

 

[Rie bread]

that look good! what’s the sauce?

 

[Blank]

Basic dark roux of butter and flour, peppers, onions, celery, garlic, tomato paste, S&P, worchestershire, can add shaved carrots and mushrooms, fish, shrimp. Sky's the limit!!

 

[Rie bread]

damn blank from scratch! that’s proper chiefin’. good roux is a cooking/life hack.

 

[Blank]

Try to copy from my file.

Fish/Cod/Shrimp/Crawfish Ettouffee

4 tablespoons vegetable oil
1 ½ tablespoons flour
2 cloves garlic, minced
1 bunch green onion, sliced*
1/2 large onion, diced
1 green bell pepper, or 4 jalepeno diced
3 stalks celery, sliced
1-2 pounds firm, white fish, cut into large chunks (like Redfish, Cod, Halibut or Flounder) or
1-2 lb shrimp or crawfish
1-2 tbsp tomato paste (depending on desired redness, and tomato flavor)
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon ground cumin
2 teaspoons Cajun seasoning
1 ⅔ cups vegetable or chicken broth
Salt and pepper to taste
Choice of different rices, to serve (Tex-Mex Basmati is perfect)

Directions:
Heat oil in a large skillet over medium high heat
Stir in the flour until dissolved, to make the roux
Keep stirring until it turns a rich reddish-brown color. *Caution - roux will be extremely hot!!
Add the garlic, onion, green onions, green pepper and celery. Cover with lid
Sauté until the vegetables become transparent, about 5-10 minutes.
Mix in the tomato paste, Worcestershire sauce, hot sauce, cumin and Cajun seasoning. Mix gently.
Once combined, add the chunks of fish, being careful not to break up the fish too much.
Cook for an additional 10 minutes.
Add the broth into the vegetable-fish mixture, taste for salt and pepper
Simmer until thickened, about 35 minutes.
Garnish with additional diced green onions

Serve over rice.

 

[2lumpy]

How much does your agent charge you Blank? I think you might be worth more than your gettin paid!!

 

[DeerHunter53]

Try to copy from my file.

Fish/Cod/Shrimp/Crawfish Ettouffee

4 tablespoons vegetable oil
1 ½ tablespoons flour
2 cloves garlic, minced
1 bunch green onion, sliced*
1/2 large onion, diced
1 green bell pepper, or 4 jalepeno diced
3 stalks celery, sliced
1-2 pounds firm, white fish, cut into large chunks (like Redfish, Cod, Halibut or Flounder) or
1-2 lb shrimp or crawfish
1-2 tbsp tomato paste (depending on desired redness, and tomato flavor)
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon ground cumin
2 teaspoons Cajun seasoning
1 ⅔ cups vegetable or chicken broth
Salt and pepper to taste
Choice of different rices, to serve (Tex-Mex Basmati is perfect)

Directions:
Heat oil in a large skillet over medium high heat
Stir in the flour until dissolved, to make the roux
Keep stirring until it turns a rich reddish-brown color. *Caution - roux will be extremely hot!!
Add the garlic, onion, green onions, green pepper and celery. Cover with lid
Sauté until the vegetables become transparent, about 5-10 minutes.
Mix in the tomato paste, Worcestershire sauce, hot sauce, cumin and Cajun seasoning. Mix gently.
Once combined, add the chunks of fish, being careful not to break up the fish too much.
Cook for an additional 10 minutes.
Add the broth into the vegetable-fish mixture, taste for salt and pepper
Simmer until thickened, about 35 minutes.
Garnish with additional diced green onions

Serve over rice.

Looks good blank is it a tradition for this time of the year for your family

 

[Blank]

Heck no, my only tradition is eating! I have been fortunate to live a full life, and travel all over. With food, there are so many good cuisines out there and I just think of places and things I have missed, so I whip them up occasionally.

 

[Blank]

You have heard me joke in the past about my wife's love of bland foods, and no game meat, seafood, or fish. She really does only eat cows, pigs, and chickens!!! Whenever she has leftovers, or I want fish, it is for me only.

 

[OutdoorWriter]

Nice!!