here is one sent to me couple years ago...
OK, Redfish Courtboullion recipe.
Let's make this for about 6-8 people, OK
In a large pot, add a whole package of "Seasoning Mix" and about a pound of
smoked sausage cut in quarter bits along with about 3 heaping tablespoons of
minced garlic and sauté until the vegetables are becoming clear.
To this, add 3 large, family sized cans of tomato soup(Campbells). I also
add to this mix about 1 8oz. bottle of either Tiger Sauce or the equivalent
of Mae Ploy Vietnamese sweet chili sauce. I also add about 1/2 cup of
Taylor Crème Sherry along with 2 of the soup cans with hot water and bring
to a very slow roll boil stirring frequently to keep from sticking to the
bottom of the pot, adding about 1/2 cup of lemon juice and a tablespoon of
sugar(or equivalent of Sweet&Low).
That is pretty much the major recipe I use, and when I think it has cooked
enough, I usually let it cool and put the whole pot in the fridge over-night
without any meat.
When I am ready to serve the Courtboullion, I will have at least a pound of
fresh peeled shrimp and at least two pounds of filleted and trimmed redfish
cut in 1/2" pieces that I will add when it is back to a slow roll. Continue
cooking on medium high until your garlic bread is ready in the oven(about 10
minutes).
Serve over rice
I do not share this easy recipe often as most folks would think it would
take 12 to 15 hours to prepare such a wonderful tasting heavy soup as this
is. When, in fact, it only takes about 30 minutes..
OF course, Bruce, you don't have to set it up all night, but it sure is
better when you do! And remember to hide the soup cans!!
JLT
Capt. John L. Taylor
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