Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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1/2 c Vegetable oil 1 ts Cayenne pepper
3/4 c Flour 1 tb Tabasco
2 c Onion; chop coarse 1 tb Lemon juice
1 c Green pepper; chop 1 Bay leaf
1/2 c Celery; chop 3 c Seafood stock
2 tb Garlic; minced 12 oz Bottle beer
28 oz Can Rotel tomatoes w/chiles 1 c Green onions; sliced
12 oz Can tomato paste 1/2 c Fresh parsley; chopped
1 tb Sugar 3 lb Redfish filets
1 ts Salt Hot cooked rice
1 ts Black pepper

In a large, heavy kettle over medium-high heat, heat oil until hot.
Add flour and cook, stirring constantly until roux is medium-dark.
Add veggies and cook until wilted and clear. Add tomatoes, tomato
paste, sugar, salt, peppers, lemon juice and bay leaf; stir well.
Slowly add seafood stock and beer and bring to a boil, stirring
ocassionally. Reduce heat and simmer for 1 to 2 hours, stirring
frequently. Add green onions, parsley and fish. Cook over low heat
until fish is done, for about 10 to 15 minutes. Do not overcook fish.
serve over rice. Source: Chef Michael Richard of Cafe Vermilionville,
Lafayette, LA. In Cajun land, this is pronounced Coo-bee-yon.

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