Creole Bouillabasse

Note from Cheri: This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill. The recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. We loved it so much, I now return from trips to the South laden with heavy suitcases packed with rice. No other variety I have tried comes close to the wonderful nutty flavor and delightfully al dente texture of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique and flavorful rice). Click here to learn more about America's oldest operating rice mill, Konriko products, and more great Cajun rice dish recipes.

2 pounds red fish and/or red snapper fillets (or other mild, firm-fleshed fish), cut into 2 inch pieces salt and pepper 1/4 cup olive oil 1 large onion, chopped 3 large cloves of garlic, minced 2 tablespoons all-purpose flour 1 can (16-ounce) diced tomatoes 4 cups fish stock or water 4 sprigs fresh thyme or 1/2 teaspoon dried leaves 2 bay leaves 1/2 teaspoon cayenne pepper 1 pinch saffron 3 to 4 small crabs, cleaned and broken in half, or 3/4 cup fresh lump crabmeat 1/2 pound fresh shrimp, peeled and deveined 1/2 pound peeled crawfish tails 1 can (10-ounce) fresh shucked oysters, with liquid (optional) 2 tablespoons finely chopped parsley 1 box (7-ounce) box Konriko Wild Pecan® aromatic rice (about 1 cup), cooked according to package directions

Makes 6-8 Servings Season fish with salt and pepper; set aside. Heat oil in a large heavy skillet or Dutch oven over medium heat. Stir in onion and garlic, place fish fillet on top in single layer; cover and cook 5 minutes. Remove fish and set aside. Sprinkle flour over onion and stir until completely blended in. Add tomatoes, fish stock, thyme, bay leaves, cayenne pepper, saffron and salt to taste. If using whole crabs, add now and bring to a boil; reduce heat and simmer 5 minutes. Gently stir in crabmeat (if using instead of whole crabs), oysters, fish and parsley. Cook just until edges of oysters curl and fish is heated through; do not overcook. Ladle into warm bowls and top with rice. Sprinkle bowl rims with additional chopped parsley and garnish with sprigs of thyme, if desired.