Texas Gulf Coast Fishing

Court Bouillon Snapper

1 1/4 cup flour
1 cup vegetable oil
1 onion, chopped
1/2 cup celery, chopped
1 cup green bell pepper, chopped
2 tbsp garlic, minced
2 bay leaves
1/4 cup tomato paste
1/2 cup dry sherry
1 can diced tomatoes
6 cups chicken broth
2 cups water
1 tbsp sugar
1 tbsp salt
1 tsp black pepper
1/2 tsp cayenne
4 medium Snapper fillets diced into cubes
1 lb shrimp

Season fish and shrimp with additional salt/pepper and place in the fridge.

In a large fry pan, heat oil to about a medium high then add flour. Reduce heat to medium and stir constantly with a Wisk until roux is a bit lighter than peanut butter. Transfer roux to a big pot. Add onion, celery, and bell pepper to roux in your big pot and simmer for 3 minutes. Add garlic and sauté for another minute. Mix tomato paste and sherry (in a separate bowl) and stir into roux and vegetable mixture. Add broth, water, tomatoes, bay leaves, salt, sugar, and pepper and raise heat to medium high, stirring often. As soon as the broth and water begins to boil, reduce heat to low and simmer for 2 hours. Raise heat again to medium high and add the seafood. Once the seafood is cooked (3-5min) your dish is ready! This dish can be served over rice and garnished with green onions. Enjoy!!