Redfish & Shrimp Fricassee'
![Smile :)](./images/smilies/icon_e_smile.gif)
traditionally a fricassee' is a stew made with poultry...
![Confused :?](./images/smilies/icon_e_confused.gif)
but cajuns have readily adapted to using our ample seafood resources in this recipe vs gumbo, ettouffe or bisque. this was our last supper at the deer camp saturday nite!
![Smile :)](./images/smilies/icon_e_smile.gif)
enjoy!
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
serve over rice. Ca C'est bon, oui!
shrimp,redfish,seasonings
saute the onions & garlic; season with tony chachere's, zatarain's liquid boil, add the gumbo roux,water & redfish
![Image](http://i55.tinypic.com/10wtd1x.jpg)
simmer for 30min., adding water as necessary
add shrimp and simmer another 30min., add hot sauce & worchester; add water as necessary.
final product; don't scorch bottom! consistancy should be like a thick stew.
![Image](http://i53.tinypic.com/30b1n6h.jpg)
use left over hamburger buns for garlic bread; squeeze butter, garlic powder, tony's, parm cheese
![Image](http://i51.tinypic.com/i6cuoh.jpg)
hunt when it's cold; fish when it's not.
South Louisiana IS the sportsman's paradise!