Redfish Courtbouillon

Name: Redfish Courtbouillon
Prep time: 30 min
Cook time: 50 min
Yield: 12
Cuisine: Cajun or Creole,
Ingredients: 1 package (8 oz) jambalaya mix original; 1 cup flour; 1 cup oil; 1 large white onion chopped; 1 medium green bell pepper chopped; 1 medium red bell pepper chopped; 1 cup chopped celery; 2 tbsps fresh minced garlic; 4 cups chicken broth; 2 cans (6 ounces each) diced tomatoes and chilies such as Rotel®; 1 can (10 1/2 oz) cream of celery soup; 2 tbsps Worcestershire sauce; 3 bay leaves; 1 lemon thinly sliced crosswise; 2 pounds redfish fillets

Visit with New Orleans native Jordan Pollard as he makes one of his family’s favorite dishes using fish he caught himself—and a little help from Zatarain’s Jambalaya Mix. Use the recipe below to make Courtbouillon with any white, flaky fish. Recipe courtesy...

Ingredients

1 package (8 ounces) Zatarain's® Jambalaya Rice Mix
1 cup flour
1 cup oil
1 large white onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 cup chopped celery
2 tablespoons fresh minced garlic
4 cups chicken broth
2 cans (6 ounces each) diced tomatoes and chilies, such as Rotel®
1 can (10 1/2 ounces) cream of celery soup
2 tablespoons Worcestershire sauce
3 McCormick® Bay Leaves
1 lemon, thinly sliced crosswise
2 pounds redfish fillets Substitutions available
- halibut fillets

INSTRUCTIONS

1 Prepare Jambalaya Mix as directed on package, omitting sausage.
2 Meanwhile, mix flour and oil in large cast iron skillet. Cook on medium heat 30 minutes, stirring constantly until dark brown. Add onion, bell peppers, celery and garlic; cook and stir until onions are translucent and vegetables are tender-crisp.
3 Stir in chicken broth and tomatoes. Bring to a boil. Stir in soup, Worcestershire sauce and bay leaves. Add lemon slices; bring to light boil. Add fish; cook 10 minutes or until fish breaks apart slightly. Stir in cooked rice. Reduce heat and simmer 10 to 15 minutes or until mixture thickens slightly. Remove bay leaves before serving.