• 3 pounds cut redfish filets
• ½ cup cooking oil
• ½ cup flour
• ½ cup chopped onions
• ½ cup chopped celery
• ½ cup chopped bell pepper
• 1½ tablespoons diced garlic
• 1½ cups sliced mushrooms
• 1½ cups tomato sauce
• 2½ quarts fish stock
• ¾ teaspoon thyme
• ¾ teaspoon basil
• 1½ bay leaves
• 2¼ cups sliced lemons
• 3/4 cup chopped green onions
• ¾ cup chopped parsley
• salt and cracked pepper to taste
• pepper sauce to taste

John Folse Redfish Courtbouillon

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• 1 teaspoon peanut oil
• 5 cloves garlic, minced
• 3 shallots, minced
• 3 cups fish stock (chicken stock may be substituted)
• 2 tablespoons fish sauce
• 1/4 lb crabmeat, shells removed and picked clean
• 1/4 lb shrimp, shelled and deveined
• 1 15 ounce can creamed corn
• 1/2 teaspoon black peppercorns, cracked
• 1 egg beaten
• 2 tablespoons cilantro, chopped

Thai Crab Shrimp and Cilantro Soup

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• 8 tablespoons (1 stick) unsalted butter, cut into pieces 
• 1 bunch green onions, white and light green portions, thinly sliced 
• 1 garlic clove, minced 
• 3 tablespoons tomato paste 
• 1 teaspoon chopped fresh thyme 
• 1½ cups shrimp or fish stock 
• 2 bay leaves 
• 2 lb. shrimp, peeled and deveined 
• 1/4 teaspoon cayenne pepper 
• Salt and freshly ground black pepper, to taste 
• Buttered steamed rice for serving

Poppy's Shrimp Etouffee

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For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)

• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 8 ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon jalapeños, minced
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1½ quarts fish stock
• 1 cup green onions, sliced
• 1 cup parsley, chopped
• salt and cracked black pepper to taste

Seafood Sauce Piquant

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• 1 tablespoon unsalted butter
• 8 medium-sized garlic cloves, minced
• 1 large onion, cored and chopped fine
• 2 celery stalks, chopped fine
• 2 medium-sized green sweet peppers, chopped fine
• 6 medium-sized Creole tomatoes, chopped fine
• 2 1/2 cups fish fumet* Leaves from
• 5 sprigs of Italian (flat-leaf) parsley, chopped fine
• Leaves from 4 sprigs of thyme, chopped fine
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon plus ¼ teaspoon fresh-ground black pepper, divided
• 2 pounds redfish fillets, cut into 4-ounce pieces

*Note: Fumet frequently refers to concentrated mushroom or fish stock, in our recipe, fish stock.

Redfish Court-Bouillon

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• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced bell peppers
• 2 tablespoons minced garlic
• 1 8-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon minced jalapeños
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 1/2 quarts fish stock
• 1 cup sliced green onions
• 1 cup chopped parsley
• salt and cracked black pepper to taste

Louisiana Seafood Sauce Piquant

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