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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...

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NUTRITION INFORMATION

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