Name: Mississippi Redfish Court Bouillon with Seafood Dirty Rice
Yield: 8
Ingredients: 1/2 c. raw bacon -; 1 stick unsalted butter -; 3 c. flour -; 3 tbsp. flour -; 1 c. yellow onion -; 1 tbsp. garlic -; 3/4 c. red bell pepper -; 1/2 c. green bell pepper -; 3 c. okra -; 6 c. fresh tomatoes -; 1 1/2 tbsp. Creole seasoning -; 3/4 c. white wine -; 1 lemon -; 1 c. fish stock -; 1 c. peanuts -; 1/2 lb. fresh Gulf shrimp -; 1 lb. Mississippi redfish -; 1/2 lb. Gulf crabmeat -; 2 tsp. Tabasco sauce -; Salt -; Black pepper -; 1/2 c. bacon -; 1/2 c. chicken livers -; 1/2 c. shrimp -; 1/4 c. onions -; 1 tbsp. garlic -; 3 c. RICE -; 2 tbsp. butter -; 3 1/2 c. fish stock -; 1 c. Shock Top beer (Michelob) -

Mississippi Redfish Court Bouillon with Seafood Dirty Rice

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Ingredients for - Mississippi Redfish Court Bouillon with Seafood Dirty Rice

1. 1/2 c. raw bacon -

2. 1 stick unsalted butter -

3. 3 c. flour -

4. 3 tbsp. flour -

5. 1 c. yellow onion -

6. 1 tbsp. garlic -

7. 3/4 c. red bell pepper -

8. 1/2 c. green bell pepper -

9. 3 c. okra -

10. 6 c. fresh tomatoes -

11. 1 1/2 tbsp. Creole seasoning -

12. 3/4 c. white wine -

13. 1 lemon -

14. 1 c. fish stock -

15. 1 c. peanuts -

16. 1/2 lb. fresh Gulf shrimp -

17. 1 lb. Mississippi redfish -

18. 1/2 lb. Gulf crabmeat -

19. 2 tsp. Tabasco sauce -

20. Salt -

21. Black pepper -

22. 1/2 c. bacon -

23. 1/2 c. chicken livers -

24. 1/2 c. shrimp -

25. 1/4 c. onions -

26. 1 tbsp. garlic -

27. 3 c. RICE -

28. 2 tbsp. butter -

29. 3 1/2 c. fish stock -

30. 1 c. Shock Top beer (Michelob) -

31. 1/4 c. Parsley -

32. Salt -

33. Black pepper -

How to cook deliciously - Mississippi Redfish Court Bouillon with Seafood Dirty Rice

1. Stage

To prepare the court bouillon: Render the bacon. Add 3 tablespoons each of butter and flour, and make a light brown roux. Stir in and sauté the onions and garlic until tender. Add and sauté the bell peppers. Stir in the okra and season with salt and black pepper. Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.

2. Stage

Chop peanuts in food processor and blend with flour. Dust shrimp with peanut flour. In a separate sauté pan, sauté redfish and shrimp in remaining butter as needed, in batches until lightly browned. Add the shrimp and redfish to the court bouillon, then add the crabmeat and cover. Simmer for 20 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste. Serve over Seafood Dirty Rice.

3. Stage

To prepare the dirty rice: Cook off bacon. Add chicken livers and cook through. Remove, chop, and return to pan. Add shrimp and season with salt and pepper. Add onions and garlic and sauté. Stir in rice, butter, and fish stock. Then pour the beer into the fish stock. Bring to a simmer. Cover and finish in 400 degrees F oven for 20 minutes. Season with parsley, salt, and pepper.