In honor of Black History Month, I had the opportunity to partner with 28 other amazing black food bloggers to participate in an awesome virtual potluck! For the Black History Month Virtual Potluck, each food blogger is showcasing a recipe that will get your taste buds tingling!
I have looked at last years bloggers and recipes and my mouth was drooling and loving all of the different cultures and cuisines represented. From African to Jamaican and so on! A big thanks for Meiko Drew over atMeiko And The Dishand Aaron Hutchenson over at The Hungry Hutch for putting this together!
For y'all I have made a classic Creole Courtbouillon (Coo-Be-yon) .This is a dish I remember having growing up, mostly with catfish being used, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.
The fish is nestled in a bubbly creole tomato sauce seasoned with the trinity, roux, seafood stock and a splash of white wine. But, it does not stop there. Luckily I had some blue crabs in the freezer and threw some of them in along with some shrimp. The perfect meal. Any fish can be used. I love using red fish but only found red snapper out here, so feel free to use whatever you are able to find in your area.
Please make sure to scroll below and check out the other great bloggers and their recipes!
Creole Seafood Courtbouillon
1 whole red fish or fish of choise (2-3lbs)
1 1/2 teaspoon kosher salt
fresh cracked black pepper
1/2 cup roux
1 cup onions, chopped
1 cup green bell peppers, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
3 blue crabs, cut in half
1/2 cup white wine
1 teaspoon creole seasoning
1 teaspoon red pepper flakes
1 28oz can of diced tomatoes
2 cups shrimp stock
2 bay leaves
1 tablespoon Worcesterhire sauce
1 sprig of tarragon or fresh thyme
1 pound shrimp, peeled and deveined
1 pint of oysters (optional)
2 bunches of green onions, chopped
1 lemon cut in half
Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan.
In a pan over medium heat, add your roux. Add the onions, bell peppers and celery. Cook for 5-6 minutes and then add garlic, blue crabs, wine, creole seasoning and red pepper flakes. Cook for 3-4 minutes.
Increase the heat and add the can of tomatoes, shrimp stock, tarragon, and bay leaves. Bring to a boil and season with salt, pepper and Worcestershire sauce.
Pour creole sauce over the redfish and cover with foil. Bake for 35-40 minutes. Remove foil and add shrimp and oysters (if using) around fish and bake uncovered for another 15-20 minutes.
Serve with rice and green onions.
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Meiko and The Dish |Canied Bourbon Peach Cobbler
Savory Spicerack |Creamy Fish Stew
Chef Kenneth |Fried Sweet Potato Hand Pie
The Hungry Hutch |Orange Bundt Cake with Vanilla Glaze
Food Fidelity |Mofongo Relleno
Brandi's Dairy Better |Than Jiffy Cornbread from Scratch
Chocolate for Basil |Pilau and Kachumbari (Spiced Rice with Pico)
Cooks With Soul |Braised Short Rib Meatloaf
The Kitchenista Diaries |Smothered Turkey Wings
My Life Runs On Food | Lentil Soup and Roast Okra
D.M.R. Fine Foods |Cinnamon Raisin Bread Pudding with Maple Glaze
Dash of Jazz |Nigerian Jollof Rice
Domestic Dee |Fried Peach Hand Pies
Eat.Drink.Frolic. |Olive Oil Braised Collard Greens
Food is Love Made Edible |Buttermilk Biscuits with Fried Chicken and Tabasco Honey
High Heels and Good Meals |Crawfish Etouffee
HomeMadeZagat |Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish |Sweet Almond Tea Cakes
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Marisa Moore Nutrition |Bourbon Peach Glazed Salmon
Orchids + Sweet Tea |Carrot and Zucchini Noodles Stir Fry with Shrimp
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Simply LaKita |Blackberry Cobbler
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