Choucroute Du Golfe
Author: 
 
Makes 8 servings
Ingredients
  • ½ cup bacon drippings
  • 1 cup chopped yellow onion
  • ¼ cup minced garlic
  • 2¾ cups dry white wine, divided
  • 2 tablespoons dried juniper berries
  • 1 tablespoon plus 2¾ teaspoons kosher salt, divided
  • 1¾ teaspoons ground black pepper, divided
  • 1 teaspoon ground cumin
  • 1 dried bay leaf
  • 1 sprig fresh thyme
  • 2 (32-ounce) jars sauerkraut, rinsed twice in water and drained thoroughly
  • ½ cup unsalted butter
  • ½ cup minced green onion
  • ¼ cup minced red bell pepper
  • ¼ cup minced yellow bell pepper
  • 1 cup heavy whipping cream
  • 8 jumbo fresh shrimp, peeled and deveined (tails left on)
  • ¾ teaspoon granulated garlic, divided
  • 1 (1-pound) red snapper fillet, cut into 8 pieces
  • 1 (1-pound) tuna fillet, cut into 8 pieces
  • 1 (1-pound) grouper fillet, cut into 8 pieces
  • 1 tablespoon paprika
  • Garnish: fresh thyme
Instructions
  1. In a large cast-iron Dutch oven, heat drippings over medium-high heat. Add yellow onion and minced garlic; cook, stirring frequently, until softened, 3 to 5 minutes. Add 2 cups wine, juniper berries, 1 tablespoon salt, 1 teaspoon black pepper, cumin, bay leaf, and thyme; cook for 3 to 5 minutes. Add sauerkraut, stirring until well combined. Bring mixture to a rolling boil; reduce heat, cover, and simmer, stirring occasionally, for 30 to 40 minutes. Remove from heat, and discard bay leaf and thyme sprig.
  2. Preheat oven to 375°.
  3. Meanwhile, in a large skillet, melt butter over medium-high heat. Add green onion and bell peppers; cook until softened, 2 to 3 minutes. Add remaining ¾ cup wine; bring to a rolling boil, and cook until reduced to ¼ cup, about 2½ minutes. Add cream; return to a rolling boil, and add shrimp. Cook until shrimp are pink and firm and sauce is slightly thickened, 2 to 3 minutes. Stir in ¾ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon granulated garlic.
  4. Meanwhile, rinse fish fillets well, and check for small bones; pat dry. Place fillets on a baking sheet, and spray fillets and baking sheet with cooking spray. Sprinkle fillets with remaining 2 teaspoons salt, remaining ½ teaspoon granulated garlic, and remaining ½ teaspoon black pepper. Sprinkle with paprika.
  5. Bake for 7 minutes or to desired degree of doneness for tuna. Remove tuna, and transfer to a serving platter. Bake snapper and grouper until fish flakes easily, about 3 minutes more. (Do not overcook.) Divide sauerkraut mixture, fish, and shrimp among serving bowls; serve with sauce. Garnish with fresh thyme, if desired.
Notes
Note: Sauerkraut mixture can be made 1 day ahead and reheated prior to serving.
Recipe by Louisiana Cookin' at https://louisianacookin.com/choucroute-du-golfe/