🫙 From the Spice Rack
Red Snapper Courtbouillon
6 lb Red snapper, fillet/whole 24 ea Oysters 6 ea Celery stalks, chopped 1 ea Shallots, bunch, chopped 1 T Parsley, chopped 2 ea Bell peppers, med, chop 1 ea Onion, large white, ch...
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Ingredients8 items
Ingredients
- 6lbred snapper, fillet/whole
- 24ea oysters
- 6ea celery stalks, chopped
- 1ea shallots, bunch, chopped
- 1tsp parsley, chopped
- 2ea bell peppers, med, chop
- 1ea onion, large white, chop
- 1ea garlic head, chopped
Directions
- 1
6 lb Red snapper, fillet/whole 24 ea Oysters 6 ea Celery stalks, chopped 1 ea Shallots, bunch, chopped 1 T Parsley, chopped 2 ea Bell pepper
- 2
Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons
- 3
Cook slowly covered until soft and onions transparent
- 4
Remove from pot and set aside
- 5
Heat margarine in pot
- 6
add flour slowly, stirring to brown the roux
- 7
Now add the cooked vegetable mix
- 8
Cook low for 30 min, stirring occasionally