From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 1 4- to 5-pound red fish
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup water
  • 1/2 cup salad oil
  • 1-1/4 sticks butter
  • 8 tablespoons flour
  • 2 tablespoons chopped green onions
  • 2 Birdseye red peppers, chopped, or 1/2 teaspoon crushed dried red peppers
  • 1 cup chopped celery
  • 1/2 cup chopped parsley
  • 1 pound shrimp, cooked
  • 2 dozen oysters, drained dry
  • 1 medium can mushrooms, sauteed
  • 1/2 stick butter
  • 1/2 cup grated American cheese
  • 1/2 cup bread crumbs
  • Salt to taste
  • Pepper to taste

     Dress red fish by rubbing inside and out with salt and pepper and oil.  Place on rack in roaster and add water.  (Do not let fish touch water.)  Cover and cook at 400 degrees about 40 minutes.  Save drippings. 
     To make sauce, melt butter in large saucepan, add flour, stir constantly until golden brown.  Add finely chopped onion, celery, parsley and red peppers.  Cook about 5 minutes.  Add drippings from roaster, water from mushrooms and enough plain water to make a thick smooth sauce.  Saute mushrooms in butter in separate pan.  Place fish in a large flat baking dish about 3 or 4 inches deep.  Cover with sauce.  Add sauteed mushrooms, oysters and shrimp.  Sprinkle grated cheese over and then sprinkle bread crumbs on top.  Bake at 400 degrees until well browned and bubbly, about 15 minutes.


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