Recipe of the Week


Prep Time: 1½ Hours
Yields: 6–8 Servings

Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and other local seasonings. Here in Bayou Country, we often use this combination of vegetables to top seafood or meat as an entrée casserole. We even add smoked sausage to the dish giving it a Cajun twist.

6 (5–7 ounce) fillets of trout or catfish
1 cup diced eggplant
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced tomatoes
½ cup sliced black olives
salt and cracked black pepper to taste
granulated garlic to taste
½ cup melted butter
paprika to taste
¼ cup chopped tarragon
½ cup olive oil
1 pound sliced smoked sausage
1 cup diced onions
1 cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
2 cups tomato sauce
¼ cup chopped thyme
¼ cup chopped basil
¼ cup fresh oregano
Louisiana hot sauce to taste

Preheat oven to 375°F. Heat a stovetop or an outdoor grill according to manufacturer’s directions. Season fish fillets to taste using salt, pepper and granulated garlic. Brush fish fillets with melted butter and sprinkle with paprika and tarragon. Grill fish 3–5 minutes then turn over and grill for an additional 3–5 minutes. Remove fillets and place in a 9”x13” baking dish then set aside. In a large skillet, heat olive oil over medium-high heat. Sauté smoked sausage until golden brown. Remove and set aside. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Blend in eggplant, zucchini, squash, tomatoes, olives and browned sausage. Sauté 30 minutes, stirring occasionally to prevent scorching. Once eggplant mixture is wilted, stir in tomato sauce, thyme, basil and oregano. Season to taste with salt, pepper, granulated garlic and hot sauce. Continue to cook 10–15 minutes. Remove from heat then spoon ratatouille over fish fillets. Bake uncovered 30 minutes.




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