-
1
To prepare the court bouillon: Render the bacon.
-
2
Add 3 tablespoons each of butter and flour, and make a light brown roux.
-
3
Stir in and saute the onions and garlic until tender.
-
4
Add and saute the bell peppers.
-
5
Stir in the okra and season with salt and black pepper.
-
6
Add tomatoes and Creole seasoning and bring to a simmer.
-
7
Stir in wine, lemon, and fish stock, and then bring to a boil.
-
8
Chop peanuts in food processor and blend with flour.
-
9
Dust shrimp with peanut flour.
-
10
In a separate saute pan, saute redfish and shrimp in remaining butter as needed, in batches until lightly browned.
-
11
Add the shrimp and redfish to the court bouillon, then add the crabmeat and cover.
-
12
Simmer for 20 minutes.
-
13
Season with salt, pepper, Tabasco, and Creole seasoning to taste.
-
14
Serve over Seafood Dirty Rice.
-
15
To prepare the dirty rice: Cook off bacon.
-
16
Add chicken livers and cook through.
-
17
Remove, chop, and return to pan.
-
18
Add shrimp and season with salt and pepper.
-
19
Add onions and garlic and saute.
-
20
Stir in rice, butter, and fish stock.
-
21
Then pour the beer into the fish stock.
-
22
Bring to a simmer.
-
23
Cover and finish in 400 degrees F oven for 20 minutes.
-
24
Season with parsley, salt, and pepper.
