Name: Storyville Chicagos Southern Redfish Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces redfish fillets (or other firm white fish, skin on if available); 2 tbs olive oil; 1 tbs unsalted butter; 2 tsp Cajun seasoning; 0.5 tsp salt; 0.5 tsp black pepper; 4 pieces lemon wedges; 2 cups long-grain white rice; 4 cups chicken stock; 8 oz andouille sausage, sliced 1/4 inch; 8 oz boneless chicken thigh, cut into 3/4-inch pieces; 1 cup yellow onion, diced; 0.5 cup green bell pepper, diced; 0.5 cup celery, diced; 3 cloves garlic, minced; 2 tbs tomato paste; 14.5 oz diced tomatoes, canned; 2 tbs vegetable oil; 1 tsp thyme, dried; 1 piece bay leaf; 1 tsp Cajun or Creole seasoning; 1 tsp salt; 0.5 tsp black pepper; 2 tbs unsalted butter; 2 tbs all-purpose flour; 0.5 cup yellow onion, finely diced; 0.25 cup celery, finely diced; 0.25 cup green bell pepper, finely diced; 2 cloves garlic, minced; 8 oz shrimp, peeled and deveined (medium)

Method

Jambalaya (rice base)

Prep and brown proteins

Heat 2 tbs vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add sliced andouille sausage and cook 3–4 minutes until browned; transfer to a plate. Add chicken pieces and cook 4–5 minutes until lightly browned and cooked through; transfer with sausage.

Sauté vegetables

Reduce heat to medium, add the diced onion, bell pepper and celery to the pot. Sauté 5–6 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Build jambalaya

Stir in tomato paste and cook 1 minute. Add the rice and stir to coat in the vegetables and tomato paste. Pour in the chicken stock and the canned diced tomatoes (with juices). Add thyme, bay leaf, Cajun/Creole seasoning, 1 tsp salt and 1/2 tsp black pepper. Return the browned sausage and chicken to the pot, bring to a simmer, cover, reduce heat to low and cook 18–20 minutes until rice is tender and liquid is absorbed. Remove bay leaf and fluff with a fork; keep warm.

Seafood Gumbo

Make a quick blond roux

In a medium saucepan melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook, stirring constantly, 3–5 minutes until the roux is golden and nutty but not dark. Reduce heat if browning too quickly.

Add vegetables and aromatics

Add the 1/2 cup onion, 1/4 cup celery and 1/4 cup green pepper to the roux and cook 4–5 minutes until vegetables soften. Stir in 2 cloves minced garlic and cook 30 seconds.

Finish gumbo base

Gradually whisk in 2 cups clam juice (or seafood stock) until smooth. Bring to a gentle simmer and let cook 6–8 minutes to blend flavors and thicken slightly. Stir in Worcestershire sauce, 1/4 cup heavy cream, 1/4 tsp file powder (if using), 1/2 tsp Cajun seasoning, 1/2 tsp salt and 1/4 tsp black pepper.

Add seafood

Add the shrimp and crab meat and simmer 3–4 minutes until the shrimp turn pink and are cooked through and crab is warmed. Taste and adjust seasoning. Keep the gumbo warm over the lowest heat; if it becomes too thick, thin with a splash of water or stock.

Cajun Redfish

Season fish

Pat the redfish fillets dry with paper towels. Rub both sides with 2 tbs olive oil then evenly sprinkle 2 tsp Cajun seasoning, 1/2 tsp salt and 1/2 tsp black pepper over the fillets, pressing lightly so the seasoning adheres. Let rest 10 minutes at room temperature.

Pan-sear the fillets

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add the fillets skin-side down (if skin-on). Cook 3–5 minutes without moving until the skin is crisp and golden. Carefully flip and cook another 2–4 minutes, spooning the pan juices over the fish, until the flesh is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Remove to a plate and keep warm.

Finish and serve

To plate, spoon a generous portion of jambalaya onto each plate. Place a Cajun-seasoned redfish fillet on top of the rice. Ladle 1/2 cup (adjust to taste) of warm seafood gumbo over and around the fish. Garnish with chopped parsley and a lemon wedge. Serve immediately.