- Prep: –
- Cook Time: –
- Total: –
- Serving: Serves 8
This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill.
This Creole Bouillabaisse recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor.
- 2 pounds red fish and/or red snapper fillets, cut into 2 inch pieces
- salt and pepper
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 larges cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 16 ounces diced tomatoes
- 4 cups fish stock or water
- 4 sprigs fresh thyme or 1/2 teaspoon dried leaves
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 pinch saffron
- 1/2 pound fresh lump crabmeat or 3 to 4 small crabs, cleaned and broken in half
- 1/2 pound fresh shrimp, peeled and deveined
- 1/2 pound crawfish tails, peeled
- 10 ounces oysters, with liquid, freshly shucked
- 2 tablespoons parsley, finely chopped
- 7 ounces Konriko Wild Pecan aromatic rice, cooked according to package directions
- Season fish with salt and pepper; set aside.
- Heat oil in a large, heavy skillet or Dutch oven over medium heat. Stir in onion and garlic, place fish fillet on top in single layer; cover and cook 5 minutes. Remove fish and set aside.
- Sprinkle flour over onion and stir until completely blended. Add tomatoes, fish stock, thyme, bay leaves, cayenne pepper, saffron and salt to taste. If using whole crabs, add now and bring to a boil; reduce heat and simmer 5 minutes.
- Gently stir in crabmeat (if using instead of whole crabs), oysters, fish and parsley. Cook just until edges of oysters curl and fish is heated through; do not overcook.
- Ladle into warm bowls and top with rice. Sprinkle bowl rims with additional chopped parsley and garnish with sprigs of thyme, if desired.