A classic Cajun fish stew of flavorfully rich, thick tomato gravy served over rice.
3 pounds of any firm-textured fish
Slap Ya Mama White Pepper Blend Cajun seasoning
1/3 cup oil
1/3 cup flour
3/4 cup bell peppers, chopped
3/4 cup celery, chopped
1 1/2 cup onion, chopped
3 garlic cloves, pressed
2 15-ounce cans crushed stewed tomatoes
2 4-ounce cans green chilies, chopped
3/4 teaspoon, Slap Ya Mama White Pepper Blend Cajun Seasoning
1/4 teaspoon salt
Lightly season fish with Slap Ya Mama Cajun Seasoning, set aside.
In a large heavy pot, make a roux by heating the oil then adding the flour and stirring on medium heat until roux is a dark caramel color.
Add vegetables and cook 10 minutes on medium-low heat stirring often, cooking the vegetables in the roux until they are soft, about 10 minutes.
Add tomatoes, green chilies, and seasonings to simmer on low heat for 2-3 hours stirring occasionally, or transfer into a crock pot and cook on high for at least a few hours.
If using a slow cooker, transfer the gravy from the crock pot back to the large, heavy pot.
Gravy should be thick and darker than when you began.
Add the seasoned fish to the rich red gravy and cook on medium-low heat for 30 minutes or until fish is done.
Garnish with parsley and serve fish with gravy over rice.
Take your time not to burn the roux.
The fish will release liquid into the gravy so there’s no need to add water to this dish.
Keywords: fish in red gravy, fish stew