What is the red sauce for fish called?

Gravy! Gravy is an important part of classic Cajun cooking. Maybe it's because it pairs so well with rice, a main crop grown in South Louisiana.

Which fish is best for gravy?

Any firm fish, such as red fish, catfish, snapper, or tilapia, will not fall apart when cooked and served in a gravy. Recipes such as Fish in Red Gravy and a Fish Court-Bouillon are perfect for cooking these fish.

What is a courtbouillon?

A courtbouillon is a flavorful stew made with a white or red gravy, depending on the region of Louisiana it is known for. The red gravy is stewed with tomatoes. The white gravy court-bouillon is a quick way to cook firm white fish that doesn't fall apart easily. This lighter gravy is much like an etouffee made in a butter roux.

Fish in Red Gravy, a Classic Louisiana Fish Stew • Louisiana Woman Blog

Name: Fish In Red Gravy
Prep time: 10 min
Cook time: PT-493228H26M37S
Total time: 46 min
Cuisine: Cajun
Ingredients: 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 cups of onion, chopped; 3 garlic cloves, pressed; 2 15-ounce cans stewed tomatoes, chop or crush in the food processor with the juice; 2 4-ounce cans green chilies, chopped; 3/4 teaspoon, Slap Ya Mama White Pepper Blend Cajun Seasoning; 1/4 teaspoon salt

Description

A classic Cajun fish stew of flavorfully rich, thick tomato gravy served over rice.

Ingredients

Units Scale

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 cups of onion, chopped
3 garlic cloves, pressed
2 15-ounce cans stewed tomatoes, chop or crush in the food processor with the juice
2 4-ounce cans green chilies, chopped
3/4 teaspoon, Slap Ya Mama White Pepper Blend Cajun Seasoning
1/4 teaspoon salt

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Instructions

Lightly season the 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 the roux is a dark caramel color.
Add the vegetables and cook for 10 minutes on medium-low heat, stirring often, until the vegetables are soft.
Add tomatoes, green chilies, and seasonings to simmer on low heat for 2-3 hours, stirring occasionally, or transfer into a crockpot and cook on high for at least a few hours.
When using a slow cooker, transfer the gravy from the crockpot back to the large, heavy pot. The 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 the fish is done.
Garnish with parsley and serve the fish with gravy over rice.

Notes

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.