Mr. G’s Shrimp and Fish Court Bouillon

This is Jim Gauley's (also know as "Mr G") recipe for Shrimp and Fish Court Bouillon

Recipe Ingredients:

• Roux made from about 1 cup flour and 3/4 cup olive oil
• 1 cup celery
• 1 cup onion
• 1 red bell pepper
• 6 cups seafood stock (extra for cooking down)
• 1 can of fire roasted diced tomatoes
• 1 tbsp. tomato paste
• 2 tbsp. minced garlic
• 1 cups green onions ( extra for garnish later)
• 2 bay leaves
• 1 tbsp. Worcestershire sauce
• 1 tsp. ground black pepper
• 3/4 cup white wine
• Paul Prudhomme’s seafood magic

Directions:

1. Sprinkle Paul Prudhomme’s seafood magic over 1 lb. shrimp and 1.5-2 lbs. fish and store for 1/2 hour in fridge.
2. Simmer and cook down stock and goodies about two hours or more.
3. Add fish and cook for 10 minutes
4. Add shrimp and cook about 10 minutes.
5. Add Slap Ya Mama seasonings to taste
6. Add Crystal hot sauce to taste
7. Serve over brown rice (or white rice if you prefer)
8. Garnished with green onions