Fish
Courtbouillion (Koo-bee-yawn -"n" being silent)
1 cup cooking oil
4 bay leaves
water (approx. 2 quarts)
flour
6 lbs redfish
2 large onions, chopped
1 can tomatoes
1 tbl Italian seasoning
1 can tomato sauce
1 small jar green olives, chopped
Salt and red pepper to taste
1 can mushrooms
2 large bell peppers, chopped fine
2 heads garlic, grated
1 cup green onion tops, chopped
1/2 stalk celery, chopped fine
2/3 cup parsley, chopped
Heat
cooking oil in heavy pot; add flour and cook until dark golden
brown. Add onions, bell pepper and celery; cook about 5 minutes.
Add tomatoes, tomato sauce, olives, bay leaves, and water.
Adjust amount of water according to desired thickness of gravy.
Cook on medium heat about 1 1/2 hours.
Add fish (fried, precooked or raw), mushrooms and grated garlic.
Cook about 1 hour. Add onion tops, parsley, Italian seasoning,
salt and water. Simmer, on low heat, slightly covered, for
1/2 hour. Serve on hot rice or spaghetti.
Note: Turtle or alligator may be used in place of the redfish.
*
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The
Barataria-Terrebonne Estuaries lie at the foot of the Mississippi
River drainage basin and contains more coastal wetlands than
any other estuary in the United States. In fact, Louisiana's
3.5 million acres of coastal wetlands represent about 40 percent
of all coastal wetlands in the continental US. The area's
wetlands and barrier islands protect the communities of south
Louisiana from hurricanes, storms, and floodwaters. Civilization
in the Barataria-Terrebonne Estuaries dates from Native Americans
times. Today, the region sustains the oldest French-speaking
culture in America and over 600,000 residents.
