Red Snapper Courtbouillon Recipe “Flavors of the Gulf”

Red Snapper Courtbouillon Recipe Flavors of the Gulf
4 from 1 vote
Coastal Red Snapper Courtbouillon Recipe
This Creole-style Fish with Seafood Sauce is a flavorful delight, featuring tender fish smothered in a rich and savory Creole sauce with shrimp, oysters, and aromatic spices. Perfect for a taste of Louisiana at home!

Hello foodies, Austin Carter is here at Beyond The Bayou Blog to share delicious recipes with you to make your day extra special. One such special recipe is today on my hand: Red Snapper Courtbouillon.

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 year’s 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 to Meiko Drew over at Meiko And The Dish�and 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 Cream Dory Fish being served, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.

What Is Red Snapper Courtbouillon?

Red Snapper Courtbouillon is a flavorful seafood dish originating from Louisiana, known for its rich Creole flavors. It typically features red snapper or a similar fish cooked in a savory tomato-based sauce. The sauce is infused with onions, bell peppers, celery, garlic, and a blend of Creole spices like creole seasoning and red pepper flakes, giving it a zesty kick. Blue crabs, shrimp, and optional oysters add depth to the dish, creating a seafood medley. Served with rice and garnished with green onions and lemon, Red Snapper Courtbouillon is a delicious and satisfying meal for seafood lovers.

Overview: How To Make Red Snapper Courtbouillon?

Overview How To Make Red Snapper Courtbouillon

Hey there, foodies! Today, I’m diving into the delightful world of seafood with my Red Snapper Courtbouillon recipe. Succulent red snapper, infused with the bold flavors of Creole seasoning, tomatoes, and a touch of white wine, all simmered to perfection in a flavorful seafood stock.

To start, we score the fish, season it generously, and let it soak up those amazing flavors in the oven. Meanwhile, we whip up a rich roux, infusing it with a medley of onions, bell peppers, celery, and garlic, creating a tantalizing base for our Creole sauce.

Once the sauce is bubbling with goodness, we pour it over the fish, cover it with foil, and let the magic happen in the oven. Unveiling the dish reveals a bounty of shrimp, oysters (if you fancy), and a burst of freshness from green onions and lemon wedges.

Served alongside fluffy rice, this Red Snapper Courtbouillon is a celebration of coastal cuisine, perfect for any seafood lover’s table. Dive in and savor the flavors of the Gulf with every bite!

Red Snapper Courtbouillon Recipe Flavors of the Gulf

Coastal Red Snapper Courtbouillon Recipe

This Creole-style Fish with Seafood Sauce is a flavorful delight, featuring tender fish smothered in a rich and savory Creole sauce with shrimp, oysters, and aromatic spices. Perfect for a taste of Louisiana at home!
4 from 1 vote
Print Pin
Course: Main Course
Cuisine: creole
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Calories: 450kcal
Author: Austin Carter
Servings: 6


  • Roasting pan
  • Large heavy-bottomed saucepan
  • Aluminum foil
  • Oven


  • 2-3 lbs redfish or fish of choice
  • 1,1/2 tsp kosher
  • fresh cracked black pepper
  • 1/2 cup canola oil or oil of choice
  • 1/2 cup flour
  • 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 tsp creole seasoning
  • 1 tsp red pepper flakes
  • 28 oz can of diced tomatoes
  • 2 cups seafood stock
  • 2 bay leaves
  • 1 tbsp �Worcestershire sauce
  • 1 sprig of tarragon or fresh thyme
  • 1 pound shrimp, peeled and deveined
  • 1 pint oysters optional
  • 2 bunches green onions, chopped
  • 1 lemon for serving


  • Preheat the oven to 350 degrees Fahrenheit. Score the fish and season with salt and pepper, then place it in a roasting pan.
  • Make a roux by heating oil in a saucepan, adding flour, and cooking until browned. Add onions, bell peppers, celery, garlic, blue crabs, wine, creole seasoning, and red pepper flakes. Cook until wine reduces.
  • Increase heat and add tomatoes, seafood stock, tarragon, and bay leaves. Bring to a boil, season with salt, pepper, and Worcestershire sauce.
  • Pour the Creole sauce over the fish, cover with foil, and bake for 35-40 minutes. Uncover, add shrimp and oysters (optional), and bake for another 15-20 minutes.
  • Serve with rice, green onions, and lemon wedges.


Calories: 450kcal | Carbohydrates: 25g | Protein: 35g | Fat: 25g | Sodium: 900mg | Fiber: 5g
Keyword Best red snapper courtbouillon recipe, easy redfish courtbouillon recipe, Louisiana red snapper courtbouillon recipe, red snapper court bouillon, seafood courtbouillon recipe

Variations and Substitutions!

  • Redfish isn’t the only fish option; snapper, grouper, and cod are also viable alternatives. They complement the delicious sauce beautifully.
  • To make it your own, try experimenting with various combinations of Creole seasoning or adjusting the spices to taste. Smoked paprika or cayenne pepper can be added for a smokier or spicier flavor.
  • Substitute parsley, basil, or cilantro for thyme or tarragon if you happen to be short on those herbs. A simple bay leaf can do the trick.
  • Go beyond the traditional fare of shrimp and oysters. To spice up your seafood medley, try adding some scallops, crabmeat, or lobster.
  • For a chunkier sauce, use chopped or pureed tomatoes; otherwise, use fresh tomatoes if you can.
  • Be imaginative with veggies. The addition of colorful and flavorful vegetables like carrots, okra, spinach, or kale can really transform a dish.
  • Substitute cornstarch or a gluten-free flour mixture for the flour in the roux if you are unable to consume gluten.
  • How about a seafood stock broth instead? Of course. Broth made from chicken or vegetables will do.
  • For an extra burst of citrus flavor, add some lemon zest. It gives the sauce a new, vivacious brightness.
  • Don’t like wine? Get the same level of acid by adding a dash of vinegar to the soup.

What to Serve with Red Snapper Courtbouillon?

What to Serve with Red Snapper Courtbouillon

Storing and Managing Leftovers!

  1. Cool Down Time: Let your leftover Red Snapper Courtbouillon cool down on the countertop before doing anything else. It should reach room temperature first.
  2. Choosing Containers: Find some good containers with tight lids. If you have zip-top bags that can handle liquids, those can work too.
  3. Labeling Magic: Write down the date you made the dish on the container. This helps you know how long it’s been hanging out in the fridge or freezer.
  4. Fridge or Freezer?: If you plan to eat it in the next few days, pop it in the fridge. For longer storage, the freezer is your friend.
  5. Thawing Time: When you’re ready to enjoy your frozen Courtbouillon, move it from the freezer to the fridge. Give it plenty of time to thaw out slowly.
  6. Heating It Up: Use the microwave for a quick heat-up, or warm it gently on the stove. Stir it occasionally to make sure it warms up evenly.
  7. A Little Extra Love: Before serving, consider adding a touch of seafood stock or a squeeze of lemon to perk up the flavors and make it taste fresh.

Frequently Asked Questions (FAQs)