Skip to Content

Red Snapper Courtbouillon Recipe

Jump to Recipe Print Recipe

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.

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

Equipment

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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

4 from 1 vote (1 rating without comment)