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 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
Instructions
- 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 the roux is a dark caramel color.
- Add vegetables and cook for 10 minutes on medium-low heat, often stirring, cooking the vegetables in the roux until they 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.
- 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 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.
- Prep Time: 10 minutes
- Cook Time: 2 hours and 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Cajun
