Friday, May 25, 2007

Redfish Courtbouillon recipe at Nola Cuisine

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will make your sauce watery. Here is the post and recipe:

Redfish Courtbouillon Recipe

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!
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1 comment:

Anonymous said...

Really like your cooking blog it looks so delicious. I am looking forward more posts from you!

7:48 PM

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Smothered Pork Chops with Onion Gravy Recipe at Nola Cuisine

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