Matagorda Blue Red Snapper Creole

Many thanks to Melinda Scheps for sharing this recipe. Nothing beats a quick and delicious seafood dinner after a long day fishing offshore.

6 cups Red Snapper (cut up in one-inch cubes)
1 jar of Bayou Brothers Creole Sauce – found at HEB
2 Tbsp olive oil
½ stick of butter
1 medium onion - diced
6 garlic cloves - finely chopped
1 Tbsp Tony Chachere's Creole seasoning, or more to taste
2 bay leaves
¼ cup chopped green onions or parsley for garnish

In a large stock pot add olive oil and butter and bring to medium heat. Add diced onion and garlic; sauté for 3 minutes. Add the Bayou Brothers Creole Sauce, Tony Chachere’s seasoning and bay leaves. Bring to a simmer and add Red Snapper cubes, stirring gently to coat the cubes evenly. Reduce heat to low and continue simmering for 12 to 15 minutes or until fish is cooked through. DO NOT stir while simmering to avoid the fish crumbling.

Serve over pasta or rice and garnish with green onions or parsley.