“Pronounced "Coo-be-yon", this recipe is a spicey cajun fish stew which is served over rice. While I am sure it would be equally good with any other firm white fish, catfish is normally used.”
1hr 10mins

Ingredients Nutrition


  1. In cast iron skillet, stir together the oil and flour until smooth.
  2. This is called roux.
  3. Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
  4. Be careful, because unstirred roux will burn easily.
  5. When roux is ready, remove from heat and set aside.
  6. Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
  7. Slowly add the cooked roux, stirring constantly until combined and thickened.
  8. Add onions, green pepper, celery, garlic, bay leaves and thyme.
  9. Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
  10. Cut fish into bite size pieces and sprinkle with Creole seasoning.
  11. Add fish pieces to courtbouillon; they should be immersed in the liquid.
  12. Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
  13. Serve Catfish Courtbouillon over rice in a bowl.

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