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 atMeiko 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 catfish being used, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.
Creole Red Snapper Courtbouillon Recipe
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 redfish but only found red snapper out here, so feel free to use whatever you are able to find in your area.
- 1 whole redfish or fish of choice 2-3lbs
- 1 1/2 teaspoon 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 teaspoon creole seasoning
- 1 teaspoon red pepper flakes
- 1 28oz can of diced tomatoes
- 2 cups seafood stock
- 2 bay leaves
- 1 tablespoon Worcestershire 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 for serving
- Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan.
- Pour oil into a large heavy-bottomed saucepan and stir in the flour. Cook over medium heat making sure to keep stirring until roux becomes a deep brown color and has a nutty aroma. 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 until wine has reduced in half.
- Increase the heat and add the 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, green onions, and a squeeze of lemon.