Creole Court-Bouillon
Yields: 6-8 servings
  • ½ pound red snapper fillets, cut into large pieces
  • ½ pound peeled and deveined jumbo fresh shrimp
  • 2 teaspoons Creole seasoning
  • 5 tablespoons unsalted butter
  • 1 cup minced white onion
  • ½ green bell pepper, seeded and finely chopped
  • ¼ cup chopped celery
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups seafood stock
  • 1 teaspoon Worcestershire sauce
  • 1 (28-ounce) can diced tomatoes with liquid
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ teaspoon cayenne pepper
  • Hot cooked rice
  • Garnish: sliced green onion
  1. In a medium bowl, combine snapper, shrimp, and Creole seasoning. Cover and refrigerate until ready to use.
  2. In a medium Dutch oven, melt butter over medium-high heat. Add onion; cook until tender, about 2 minutes. Add bell pepper, celery, and garlic; cook until tender, about 6 minutes. Sprinkle vegetables with flour, and cook, stirring constantly, for 2 minutes. Add stock, Worcestershire, and tomatoes; bring to a boil over high heat. Reduce heat, and simmer for 30 minutes.
  3. Add snapper mixture, salt, black pepper, and cayenne. Cover and simmer until fish flakes apart easily with a fork, about 20 minutes. Serve over hot cooked rice, and garnish with green onion, if desired.
Recipe by Louisiana Cookin at