Ingredients
½cupbacon,raw
1stickunsalted butter
3cupsflour
3tbspflour
1cupyellow onion
1tbspgarlic
¾cupred bell pepper
½cupgreen bell pepper
3cupsokra
6cupsfresh tomatoes
1½tbspcreole seasoning
¾cupwhite wine
1lemon
1cupfish stock
1cuppeanuts
½lbfresh gulf shrimp
1lbmississippi redfish
½lbgulf crabmeat
2tsptabasco sauce
salt
black pepper
½cupbacon
½cupchicken livers
½cupshrimp
¼cuponions
1tbspgarlic
3cupsrice
2tbspbutter
3½cupsfish stock
1cupshock top beer,michelob
¼cupparsley
salt
black pepper
Preparation
Render the bacon. Add 3 tablespoons each of butter and flour, and make a light brown roux.
Stir in and sauté the onions and garlic until tender. Add and sauté the bell peppers. Stir in the okra and season with salt and black pepper.
Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.
Chop peanuts in food processor and blend with flour. Dust shrimp with peanut flour.
In a separate sauté pan, sauté redfish and shrimp in remaining butter as needed, in batches until lightly browned. Add the shrimp and redfish to the court bouillon, then add the crabmeat and cover.
Simmer for 20 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste.
Cook off bacon. Add chicken livers and cook through. Remove, chop, and return to pan.
Add shrimp and season with salt and pepper. Add onions and garlic and sauté. Stir in rice, butter, and fish stock. Then pour the beer into the fish stock.
Bring to a simmer. Cover and finish in 400 degrees F oven for 20 minutes. Season with parsley, salt, and pepper.
Serve court bouillon over Seafood Dirty Rice, and enjoy!
