-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Make a roux by combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.
Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.
Add the bay leaves and garlic and cook for about 2 minutes.
Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes.
Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.
During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Mutton Stew
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review