Creole Catfish Courtbouillon Recipe
A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definetely a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce. Here is my recipe for the Creole Catfish Courtbouillon which is a handed down family heirloom recipe from my grandmother (Dorothy)"Excellent with a medium dark roux as the base (careful - easy to burn as it reached the maroon red color just before it turns black). Takes a while to prepare but well worth it. I wouls only stew the catfish ~ 20 minutes carefully stirring only 1-2 times to mix.
Works well with shrimp, calamari, scallops mix but need to reduce cook time after adding seafood to ~15 minutes max.
(Not sure why other reviewer couldn't figure out the 1" pieces were the catfish)" - Brugs
Yield: 4 Ready in 1 hours
6 people trying soon
|2 tbspCreole Seasoning|
|2 tbspBacon drippings or vegetable oil|
|1 mediumOnion; Julienned|
|2 stalksCelery; Julienned|
|1 smallBell Pepper; Julienned|
|1 tablespoonGarlic; minced|
|1 14.5-oz canDiced Tomatoes; or Same amount fresh|
|Fish Stock; Seafood Stock or water to cover, about 2-3 cups|
|2 Fresh Bay Leaves|
|2 tbspFresh Thyme leaves|
|1/4 cupDark Roux|
|Kosher Salt, Black Pepper, Cayenne; to taste|
|3 dashesPeychaud Bitters; (optional)|
|1 tbspWorcestershire Sauce|
|1 tbspHot Sauce; (I use Crystal)|
|3 Lemon Slices|
|2 leafParsley; chopped|
|1/4 cupGreen Onions; Thinly sliced|
|1 Recipe Creole Boiled Rice|
Creole Catfish Courtbouillon Recipe Preparation
Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery. Be careful when stirring the pot not to break up the Catfish.
Adjust the seasonings if necessary, remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?