icon-location New Orleans, LA

REDFISH JAMIE

Seafood

INGREDIENTS

1/4 c + 2 T Butter
1 1/2 t Minced Garlic
2 c Sliced Mushrooms
2 t Paprika
1/4 c Tomato Paste
2 T All Purpose Flour plus extra for dredging
1 c Sliced Scallions
1 1/2 t Worcestershire Sauce
1 1/2 c Chicken Stock (see recipe)
2 t Chopped Fresh Parsley
1/4 c Burgundy Wine
4 Redfish Fillets 3 to 4 ounces each (drum or trout can be substituted)
1 lb Lump Crabmeat, picked over to remove any shell and cartilage
Salt and White Pepper

INGREDIENTS FOR CHICKEN STOCK

3 lbs Chicken Bones and parts
1 Small onion, diced
1 Carrot, diced
1 Celery Rib, diced
1 Garlic Clove
3 qts Cold Water

417 Royal Street, New Orleans (French Quarter), LA, 70130
504-525-9711