Made it today w/my mother - a cajun from New Orleans.
Similar but little variation from Smokepole - thanks.
Sorry no pics, but flavor impressed
1 lb bacon - cut about 1/4" chunks
Cook crisp, drain most of grease off leaving a tad - 'wet pot'
Celery - dice enough of a bunch to yield about 1 1/2 - 2 cups
Green Onion - Diced one whole
Minced Garlic - 3 Tb
Cook all that down w/bacon and add:
6 Tsp Chicken Bouillon - w/3 cups water
2 8-oz bottles of Clam Juice
Bring to a boil
Peel/Dice and add 6-8 potatos (I used red - small/medium)
Boil another 10-15 minutes till tender.
Dice and add 2 1/2 lbs. Halibut (I cut small about 1/3")
Season w/Ragin Blaze Cajun seasoning (thanks CajunBlake)
Add salt if/as desired (Ragin Blaze low sodium)
Add pepper if/as desired
Then add 2 quarts Half/Half Cream
Add potato flakes to thicken as desired (flour can be substituted).
Add 2 handfuls Parsley.
You can add fresh cracked black pepper and hot sauce i.e. Tobasco or Louisiana Hot Sauce as you wish - once in your bowl. Also, can serve w/Croutons or similar.
My mother helped who has a LONG history of cajun cooking experience being from New Orleans. This is good stuff gang.
Enjoy!
Similar but little variation from Smokepole - thanks.
Sorry no pics, but flavor impressed
1 lb bacon - cut about 1/4" chunks
Cook crisp, drain most of grease off leaving a tad - 'wet pot'
Celery - dice enough of a bunch to yield about 1 1/2 - 2 cups
Green Onion - Diced one whole
Minced Garlic - 3 Tb
Cook all that down w/bacon and add:
6 Tsp Chicken Bouillon - w/3 cups water
2 8-oz bottles of Clam Juice
Bring to a boil
Peel/Dice and add 6-8 potatos (I used red - small/medium)
Boil another 10-15 minutes till tender.
Dice and add 2 1/2 lbs. Halibut (I cut small about 1/3")
Season w/Ragin Blaze Cajun seasoning (thanks CajunBlake)
Add salt if/as desired (Ragin Blaze low sodium)
Add pepper if/as desired
Then add 2 quarts Half/Half Cream
Add potato flakes to thicken as desired (flour can be substituted).
Add 2 handfuls Parsley.
You can add fresh cracked black pepper and hot sauce i.e. Tobasco or Louisiana Hot Sauce as you wish - once in your bowl. Also, can serve w/Croutons or similar.
My mother helped who has a LONG history of cajun cooking experience being from New Orleans. This is good stuff gang.
Enjoy!
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