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Categories:
bacon butter flour flour yellow onion garlic red bell pepper green bell pepper okra fresh tomatoes Creole seasoning white wine lemon fish stock peanuts shrimp redfish crabmeat Tabasco sauce salt black pepper bacon chicken livers shrimp onions garlic rice butter fish stock parsley salt black pepper
Viewed: 49 - Published at: 4 years agoIngredients
- 1/2 c. raw bacon
- 1 stick unsalted butter
- 3 c. flour
- 3 tbsp. flour
- 1 c. yellow onion
- 1 tbsp. garlic
- 3/4 c. red bell pepper
- 1/2 c. green bell pepper
- 3 c. okra
- 6 c. fresh tomatoes
- 1 1/2 tbsp. Creole seasoning
- 3/4 c. white wine
- 1 lemon
- 1 c. fish stock
- 1 c. peanuts
- 1/2 lb. fresh Gulf shrimp
- 1 lb. Mississippi redfish
- 1/2 lb. Gulf crabmeat
- 2 tsp. Tabasco sauce
- salt
- Black pepper
- 1/2 c. bacon
- 1/2 c. chicken livers
- 1/2 c. shrimp
- 1/4 c. onions
- 1 tbsp. garlic
- 3 c. RICE
- 2 tbsp. butter
- 3 1/2 c. fish stock
- 1 c. Shock Top beer (Michelob)
- 1/4 c. Parsley
- salt
- Black pepper
Method
- To prepare the court bouillon: Render the bacon.
- Add 3 tablespoons each of butter and flour, and make a light brown roux.
- Stir in and saute the onions and garlic until tender.
- Add and saute the bell peppers.
- Stir in the okra and season with salt and black pepper.
- Add tomatoes and Creole seasoning and bring to a simmer.
- Stir in wine, lemon, and fish stock, and then bring to a boil.
- Chop peanuts in food processor and blend with flour.
- Dust shrimp with peanut flour.
- In a separate saute pan, saute redfish and shrimp in remaining butter as needed, in batches until lightly browned.
- Add the shrimp and redfish to the court bouillon, then add the crabmeat and cover.
- Simmer for 20 minutes.
- Season with salt, pepper, Tabasco, and Creole seasoning to taste.
- Serve over Seafood Dirty Rice.
- To prepare the dirty rice: Cook off bacon.
- Add chicken livers and cook through.
- Remove, chop, and return to pan.
- Add shrimp and season with salt and pepper.
- Add onions and garlic and saute.
- Stir in rice, butter, and fish stock.
- Then pour the beer into the fish stock.
- Bring to a simmer.
- Cover and finish in 400 degrees F oven for 20 minutes.
- Season with parsley, salt, and pepper.
