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Cajun "sof" Bouillon (shrimp, Oyster, Fish)

3 lbs. Redfish, cut in 2-inch pieces
1 1/2 to 2 dozen Oysters
1 pint small, peeled Shrimp
1/4 cup cooking oil
2 medium onions
2 small cans tomato sauce
1 large can whole tomatoes
3 Tbsp. catsup
2 ribs celery, chopped
1 medium bell pepper, chopped
1 small bunch parsley, chopped
1 small bunch onion tops, chopped
4 toes garlic, chopped
1 tsp. Louisiana hot sauce
1 tsp. sugar
1/2 lemon, sliced
Salt and pepper to taste
3 cups water


Using a black iron pot, brown onions in cooking oil, drain off excess oil. Add tomato sauce, garlic and sugar browning slightly for about 10 minutes. Add whole tomatoes, catsup, and 1 cup water. Cook over medium heat for about 15 minutes and add celery, bell pepper, parsley, onion tops, hot sauce, and lemon slices. Cook for 15-20 minutes. Add fish, Shrimp, Oysters and 2 cups water. Salt and pepper to taste and cook over low heat for 45 minutes. Serve over hot rice.


Serves 8-10



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