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A classic Louisiana dish is redfish court bouillon, a flavorful and comforting seafood stew that showcases the rich traditions of Cajun cooking. In this dish, redfish is simmered in a delicious, tomato-based sauce that is packed with Cajun spices, onions, bell peppers, garlic, and celery, creating a deeply savory and aromatic base. The sauce is often thickened with a roux, which adds a rich, velvety texture and helps to enhance the flavors. The combination of the tomatoes and roux creates a balance of tangy and earthy notes, while the spices—such as cayenne, thyme, and bay leaves—infuse the dish with complexity … Read more