Cajun Bouillabaisse

Contributed by: Chef Mike Brewer

Cajun Bouillabaisse

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Cajun bouillabaisse packs the right amount of Louisiana heat and features fresh redfish, crab, shrimp and vegetables cooked in a crab boil-based seafood stock.


6 oz                  Redfish fillet

1 oz (16 – 20)    White shrimp

1 oz                   Jumbo lump crab meat

1/2 oz               Yellow squash – diced

1/2 oz               Zucchini – diced

1/2 oz               Red onion – julienned

1/2 oz               Tomato – diced

1/4 C                Seafood stock (*ingredients and recipe below)

1/16 oz             Micro green


*Seafood Stock

5 lbs               Gumbo crab

5 lbs               Shrimp shell

3 gal                Water

1 lb               Vegetable scrap

1/2 C             Zatarains Liquid crab boil

1/2 C              Zatarains Pro boil


  1. Grill or blacken redfish and shrimp.
  2. Sautee vegetables until tender.
  3. Heat seafood stock* and crab meat until hot.
  4. Place the vegetables in the center of the bowl and stack the redfish on top.
  5. Place the shrimp on top of the redfish.
  6. Strain the crab from the stock and place around the bowl.
  7. Top with micro greens.
  8. Serve the stock in a pitcher.
  9. Garnish with a crouton.
  11. *Seafood Stock
  12. Put all ingredients in a stockpot and simmer overnight.
  13. Crush all the shells and crabs and stir well.
  14. Remove from heat and strain through a china cap, then a chinoise, then cheesecloth.
  15. Allow to set in the refrigerator overnight to clarify.
  16. Strain off the clarified broth and reserve for use.

Published on by

Print Friendly, PDF & Email