I had this in a restaurant in Houma. It was the first time I ever finished my food before my husband. It was Soo good! Definitely gonna be making this recipe.
My great grandmother and everyone I know made this different. I’ve never had it in a pot. The fish is placed in baking dish The sauce you made poured over the top. Then you bake it @ 350-375 till the top is toasted.
You DA' man. I am going to use this recipe plus my own little touch and add shrimp to it as well. Thank you for teaching me how to cook Louisiana style food, my wife and I moved here going on 5 years and I love to cook and watched TH-cam videos and found that you have some of the best tasting recipes around and that's how I have learned. Now all my friends love my Cajun cooking thanks to you. God bless and see you on the next one.
Thank you. We are from Southeast Louisiana too, so many of your meals remind me of my mom's cooking, and it is the first time I will be able to recreate some meals I completely forgot about. You are a great cook! Can you make a video on how to make a southern green bean stew? I remember it was fresh green beans with potatoes and ham over rice. I don't remember if she made a roux, but it had a brownish gravy. Would love to see how you would make it.
Ugh... LOL Every time I watch one of your videos I almost cry... Between it making me miss my parents terribly , I miss their cooking all of the Cajun food that I grew up eating. I can make most of it myself, but to me, it's nowhere near as good as my Momma and Daddy cooking it. Last Thanksgiving I cooked a big pot of white beans and another of Smoked Sausage Jumbalya and took it down to my sister's house for dinner the night before Thanksgiving. She said she was in heaven and shy of us not having our Smoked Sausage from Bourgeois over in LA that it tasted just as good as our parents cooking it. She kept the leftovers and had 2 more meals 😋
Just finished making this for dinner...PI-YAHHHHH, this recipe was awesome!!! Please keep the recipes coming...can’t wait to receive your cookbook in November!!
Pi-yah!!! I had to buy your cookbook for my mom and I! Loving the recipes and always loved your channel! So happy to see you and congratulations on you being in Louisiana Cookin magazine!!! I'm here to show you and your family love and support! Go ninja, go ninja go!!! 🥷
Absolutely one of my favorite bayou dishes! When I cannot get my hands on red fish I use sheepshead in its place. Of course, sheepshead (called sheephead where I am from, Bayou La Batre, Al) can be substituted for snapper too. My wife and I have been following you for years. Keep on living the dream brother. The Graham Family
Hi “J” loved the video and congrats on the TV commercials. I use to make it the same way until I got LAZY. My grandkids tear it up when I make it. Now, for a quick meal, I use (2) 9x12 glass dishes filled with Redfish sprinkled with your Cajun seasoning, pour 2 bottles of Classico sauce over the fish, with extras, ie black olives, bake in the oven 350 degrees for 30 minutes. Done!! Serve over hot rice or pasta, then sometimes over Yellow Corn Grits. Now you made me hungry and I have to go fishing for Reds….. Have a great day. BTW…Nice Stove Thanks
Your videos bring me back to my daddy and his family cooking like this. I wish I would have been more intelligent as a teen and asked my dad how to cook his style. Can't wait to try all of this in the desert! Maybe not the fresh fish lol
Can you use other fish and if so what kind is best if you don't have red fish available....thanks OOOOPPPPSSS I see you answered my question at the end! :) Thanks!
His seasoning taste just like Tony's Extra Spice. If you don't believe me compare the first 3 ingredients , only difference is some paprika and more garlic. They are very similar. I over paid for a can and compared it, along with several others.
Ok brother. Get what you need for your meal. I have many Cajun seasonings including his. Get what you need for the meal & your preference. Tony's is readily available here in Tacoma but I prefer his than others.
His seasoning is the same as Tony's extra spice, they are very similar. Only difference is some paprika and extra garlic. Don't over pay for a can like I did. Louisiana people should be able to tell. Its good seasoning but not worth the price difference, is all I'm saying. I wish you the best, it is a lil better than Tony's.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I had this in a restaurant in Houma. It was the first time I ever finished my food before my husband. It was Soo good! Definitely gonna be making this recipe.
Haha, fun fact, he lives in houma, trust me, I know him
My great grandmother and everyone I know made this different. I’ve never had it in a pot. The fish is placed in baking dish The sauce you made poured over the top. Then you bake it @ 350-375 till the top is toasted.
You DA' man. I am going to use this recipe plus my own little touch and add shrimp to it as well. Thank you for teaching me how to cook Louisiana style food, my wife and I moved here going on 5 years and I love to cook and watched TH-cam videos and found that you have some of the best tasting recipes around and that's how I have learned. Now all my friends love my Cajun cooking thanks to you. God bless and see you on the next one.
Delicious looking never had it would love to try it gonna have to make it. Thanks for sharing.
Paw paws restaurant in Lake Charles served this. This brought back some great memories. Awesome stuff
Thank you. We are from Southeast Louisiana too, so many of your meals remind me of my mom's cooking, and it is the first time I will be able to recreate some meals I completely forgot about. You are a great cook! Can you make a video on how to make a southern green bean stew? I remember it was fresh green beans with potatoes and ham over rice. I don't remember if she made a roux, but it had a brownish gravy. Would love to see how you would make it.
Ugh... LOL Every time I watch one of your videos I almost cry... Between it making me miss my parents terribly , I miss their cooking all of the Cajun food that I grew up eating. I can make most of it myself, but to me, it's nowhere near as good as my Momma and Daddy cooking it. Last Thanksgiving I cooked a big pot of white beans and another of Smoked Sausage Jumbalya and took it down to my sister's house for dinner the night before Thanksgiving. She said she was in heaven and shy of us not having our Smoked Sausage from Bourgeois over in LA that it tasted just as good as our parents cooking it. She kept the leftovers and had 2 more meals 😋
That’s awesome!
My dad showed me how to cook redfish couvillion before he passed, and it's become a real special thing for me.
Just finished making this for dinner...PI-YAHHHHH, this recipe was awesome!!! Please keep the recipes coming...can’t wait to receive your cookbook in November!!
Pi-yah!!! I had to buy your cookbook for my mom and I! Loving the recipes and always loved your channel! So happy to see you and congratulations on you being in Louisiana Cookin magazine!!! I'm here to show you and your family love and support! Go ninja, go ninja go!!! 🥷
Thanks so much!
Like the way you seared fish before adding to gravy, can't wait to cook it up.
I don’t care to add sugar because I will taste it. I add milk instead for the acidic. Learned that from an Italian cook.
Absolutely one of my favorite bayou dishes! When I cannot get my hands on red fish I use sheepshead in its place. Of course, sheepshead (called sheephead where I am from, Bayou La Batre, Al) can be substituted for snapper too. My wife and I have been following you for years. Keep on living the dream brother. The Graham Family
FABULOUS!!! I have been here from the gate, you just get better my friend!!! Congratulations on your beautiful new stove!!!
Hey thanks I appreciate that!
My mouth is watering TOO!
Hi “J” loved the video and congrats on the TV commercials. I use to make it the same way until I got LAZY. My grandkids tear it up when I make it. Now, for a quick meal, I use (2) 9x12 glass dishes filled with Redfish sprinkled with your Cajun seasoning, pour 2 bottles of Classico sauce over the fish, with extras, ie black olives, bake in the oven 350 degrees for 30 minutes. Done!! Serve over hot rice or pasta, then sometimes over Yellow Corn Grits. Now you made me hungry and I have to go fishing for Reds…..
Have a great day. BTW…Nice Stove
Thanks
Exactly the way I cook it Jason! I have some Redfish in my freezer for this meal.
Also, that stove is 🔥
Your videos bring me back to my daddy and his family cooking like this. I wish I would have been more intelligent as a teen and asked my dad how to cook his style. Can't wait to try all of this in the desert! Maybe not the fresh fish lol
Looks delicious 😋
This looks great!! I'm from houma and I was always told that court bouillon is cooked in the oven and sauce piquant is on stove top?
Man you knocked that one outta the park. Have you ever tried honey as your sweetener? It works out good too. What other fish does this work well with?
I actually wanna use this sauce with shrimp, crawfish tails, crab meat and sausage and small red tators
Ok so I wanted to do my roux first can I start with 2 sticks of butter and then the 1/3 cup of flour, caramel color and then add my trinity?
If your making this in smaller portions are the times similar?
Gar and catfish are great for this
Can you use other fish and if so what kind is best if you don't have red fish available....thanks OOOOPPPPSSS I see you answered my question at the end! :) Thanks!
You can use other fish. We use catfish alot
Sure! I have one with catfish on here
If you put some vodka in the tomato sauce it pulls out flavor form the tomato that is not water soluble.
I think your seasoning is gold. Bought my brother in law some this past Christmas
I appreciate that!
@@TheCajunNinja you’re welcome
@@TheCajunNinja did you find searing the fish before putting it in made any difference?
@@joelhebert2246 the fish seemed to hold more seasoning
Of course the food looks awesome…. But Dangs!! The new stove. 😱
His seasoning taste just like Tony's Extra Spice. If you don't believe me compare the first 3 ingredients , only difference is some paprika and more garlic. They are very similar. I over paid for a can and compared it, along with several others.
Ok brother. Get what you need for your meal. I have many Cajun seasonings including his. Get what you need for the meal & your preference. Tony's is readily available here in Tacoma but I prefer his than others.
I agree, I have his seasoning and I thought same thing, like Tony’s spicy but better. It’s good stuff for people that like to kick things up a notch!
My grandfather from Lafayette makes the best court boullion with garfish.
Very nice stove.
Could you do red fish Pontchartrain ??
Ninja, I'm gong to buy a new gas stove to replace this crummy electric stove. What is the new stove you have? Thanks and love your channel!
List of ingredients?
Yum
I ate it all growing up but I just don't like it anymore 🥺 but if you're frying fish I'm there!
If you ever want to kick it up a notch adding black olives is what my mom did.
LOL, I can’t say that is for me 😅
I'm waiting 4 u 2 do a smothered okra my brotha
Dats what I'm talking bout
It's good with gar
👍👌😊
Recipe?
His seasoning is the same as Tony's extra spice, they are very similar. Only difference is some paprika and extra garlic. Don't over pay for a can like I did. Louisiana people should be able to tell. Its good seasoning but not worth the price difference, is all I'm saying. I wish you the best, it is a lil better than Tony's.
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