My Favorite Great American Seafood Recipe

The Great American Seafood Cook-Off 2008 theme is Showcasing 5 Star Chefs and Domestic, Sustainable Seafood Recipes. Out of the 5 recipes in the said cook off, my favorite would have to be the one by Chef John Currence from Mississippi. His recipe is entitled the Mississippi Redfish Courtboullion with Seafood Dirty Rice.

Before I took a look at the ingredients, the images were the first things that I saw on www.GreatAmericanSeafoodCookOff.com, and this dish served in this small black pot just caught my attention from the start. And since I am a die-hard bacon fan, knowing that it had bacon in it made it a winner for me.

What I also like about local redfish is that aside from the fact that it's fresh, it also often costs a lot less than other imported fish out there. This particular type of fish is also not that bony, so it's not a drag to eat. Since it's also local, you can be sure that the fish tastes great and it's always fresh. Plus, by buying local food that is easy to buy and obtain, you also get to support local fishermen and the local market as well.

I'll most certainly try making this recipe myself, probably on my day off from work or when I have time to drop by a local supermarket to complete the ingredients. I'm also dying to know what redfish and okra taste like when together.

So for everyone who's reading this, you better drop by www.GreatAmericanSeafoodCookOff.com and take a look at this recipe and the other four recipes as well. If you vote for your favorite, you also stand the chance to win a trip to New Orleans.