Redfish & Shrimp Fricassee'
traditionally a fricassee' is a stew made with poultry...
but cajuns have readily adapted to using our ample seafood resources in this recipe vs gumbo, ettouffe or bisque. this was our last supper at the deer camp saturday nite!
enjoy!
serve over rice. Ca C'est bon, oui!
shrimp,redfish,seasonings
saute the onions & garlic; season with tony chachere's, zatarain's liquid boil, add the gumbo roux,water & redfish
simmer for 30min., adding water as necessary
add shrimp and simmer another 30min., add hot sauce & worchester; add water as necessary.
final product; don't scorch bottom! consistancy should be like a thick stew.
use left over hamburger buns for garlic bread; squeeze butter, garlic powder, tony's, parm cheese
hunt when it's cold; fish when it's not.
South Louisiana IS the sportsman's paradise!