So...what do you do with leftover redfish couvillion? Turn it into shrimp and okra stew! Tuesday night I made redfish couvillion:
Make a roux with a cup of olive oil and a cup of flour. Cook until it is a light peanut butter color.
Chop 2 onions and 1bell pepper add to roux and sauté until soft add 3 cloves chopped garlic
Add 1 t cayenne
Salt.and pepper
Cumin, oregano, basil couple of dashes
4 bay leaves
3 cans diced tomatoes
1 can tomato sauce
1 box chicken atock
Simmer for about 45 minutes
Add 1 lb redfish that have been cut into bite size pieces
Cook until fish is done Serve over rice
We ate on that for a few days and all the fish was gone! So tonight I added a package of frozen okra and a pound of shrimp. Serve with crusty garlic bread.It was delicious!!! The best part was having the family around the table!!!
Make a roux with a cup of olive oil and a cup of flour. Cook until it is a light peanut butter color.
Chop 2 onions and 1bell pepper add to roux and sauté until soft add 3 cloves chopped garlic
Add 1 t cayenne
Salt.and pepper
Cumin, oregano, basil couple of dashes
4 bay leaves
3 cans diced tomatoes
1 can tomato sauce
1 box chicken atock
Simmer for about 45 minutes
Add 1 lb redfish that have been cut into bite size pieces
Cook until fish is done Serve over rice
We ate on that for a few days and all the fish was gone! So tonight I added a package of frozen okra and a pound of shrimp. Serve with crusty garlic bread.It was delicious!!! The best part was having the family around the table!!!
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