This week I found out I had over 500 people who viewed my blog. Some people who viewed my blog aren't even from the U.S.! Some from Russia, Italy, Canada, etc.
Keep spreading the word!

Last night me and my dad cooked a redfish courtbouillion. Dad helped type the recipe below. It was delicious. Louisiana seafood is still the best.

3 lbs red fish fillets cubed
1 lb shrimp peeled and deveined
3/4 cup oil
3/4 cup flour
1 1/2 qt fish stock
1/2 cup lemon juice
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
2 Tbs basil
2 Tbs thyme
2 Tbs oregano
2 cups diced onion
1/2 cup diced celery
1/4 cup minced garlic
1 cup diced yellow bell pepper
3 bay leaves
1/2 cup chopped parsley
1/2 cup chopped green onion
salt, pepper, granulated garlic, Tony Chachere's to taste

Cook roux with oil and flour to dark (peanut butter color). Heat fish stock, lemon juice and bay leaves while cooking roux. When roux is dark,add onion, celery, bell pepper and garlic until vegetables wilt. Add crushed tomatoes and tomato sauce. Stir to blend. Add heated fish stock one ladle at a time to make stew consistency. Add basil, thyme, oregano. Season to taste and cook 1 hour. Additional fish stock may be needed as it thickens, but seafood will also add liquid. Add fish and shrimp then cook 10 minutes. Garnish with parsley and green onions and lemon slices. Enjoy!