This is the first installment of a non-BBQ recipe section I am including in this website. These are old family recipes that are time tested and have been handed down for at least 5 generations that I know of.
This first installment will be a series of Cajun recipes handed down on my mother’s side. My grandfather, known to us as Paw-Paw, was born and raised in St. Charles, Louisiana. I grew up eating all of these, and I might add; loving them!
Here’s the fourth recipe in this installment.
Authentic Cajun Bouillabaisse
8 lbs fish fillet (red snapper is typical)
2 lbs onion
1 1/2 lbs bell pepper
2 cloves garlic
5 stalks celery
1 bunch each parsley & green onion (tops only)
Pinch of salt
pinch of red pepper
pinch of black pepper
1 16 oz can of tomato sauce
1 16 oz can of tomato paste
1 16 oz can of stewed tomatoes
Oil (enough to cover bottom of large pot)
In a blender or grinder, blend or grind onion, bell pepper, garlic, celery, parsley and green onions tops and red pepper. (Note: Should be finely chopped).
Put the oil in a large pot. Place a layer of seasoned (salt and pepper) fish in the pot. Then place a layer of ground mixture on top of the fish. Continue layering until all the ingredients are used.
Add tomato sauce, paste and stewed tomatoes over it. Cover and simmer for 5 hours.
Read the previous Family Cajun recipes in this installment.
Recipe 1 – Cajun Shrimp Creole
Recipe 2 – Shrimp Okra Gumbo
Recipe 3 – Shrimp Jambalaya