Redfish can be substituted with a variety of flaky fish (catfish, snapper, drum, even tilapia will work). To source quality Louisiana seafood, go to
Louisiana Direct Seafood. Fish fillets are delicate; do NOT stir the pot once the fish is added. I prefer boneless fillets, but if you are adventurous use whole fish. I like the infusion of smoke with the addition of smoked pork sausage, but you can leave it out. A touch of honey balances out the acidic tomatoes—be sure to include it. Feel free to use a quality, jarred roux like
Rox’s Roux or make your own by following
Rox’s roux recipe here.