It's a holiday tradition for many families eat turkey or ham on Christmas Day. What about Christmas Eve? Chef Quentin Donnaud's from Coast Seafood and Raw Bar stopped by Good Day Atlanta with a new twist for your holiday seafood options.
3 6oz redfish fillets about ½ inch thick, skin removed
Green onions, chopped to garnish
2 cups steamed long grain rice
Sauté the onions, green bell peppers, garlic and celery until they are soft and the onions are transparent. Season the vegetables to taste with salt and cayenne pepper, and then add the seafood stock. Bring the Liquid to a simmer and mix in the tomato. Add a dash of hot sauce and a squeeze of lemon. Preheat the oven to 400°F.
Season the Redfish fillets with the Cajun seasoning and place in a casserole dish and fill with the court bouillon. Bake the court bouillon about 10 minutes at 400°F. Remove and ad the jumbo lump crab meat and bake for five minutes more. Top with chopped fresh green onions and serve with rice.
Coast's Seafood Gumbo
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups finely chopped onions
3/4 cup finely chopped green bell peppers
3/4 cup finely chopped celery
2 tablespoons minced garlic
6 cups Seafood Stock
2 sprigs thyme
2 bay leaves
2 teaspoons Worcestershire sauce
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 pound large diced fish fillets, such as catfish, grouper, snapper, or sole
1 tablespoon Cajun Seasoning
2 cups shucked oysters with their liquor
1/4 cup chopped fresh parsley
1/2 cup green onion tops
White Rice, for serving
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about five minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate.
Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for five minutes, then add the garlic. Cook the garlic for 30 seconds before adding Seafood Stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer.
Continue to simmer the gumbo for 1 hour Season both the shrimp and the catfish with 1 1/2 teaspoons Cajun seasoning. Stir the shrimp and fish into the gumbo and cook for two minutes. Add the oysters to the pot and cook, stirring often, for an additional five minutes. Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
