Louisiana Court-Bouillon (Or Cajun Court Bouillon)
photo by AaliyahsAaronsMum
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 2 tablespoons butter
- 4 tablespoons flour, browned
- 1 (15 ounce) can diced tomatoes
- 2 1⁄2 cups fish stock
- 2 bay leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon creole seasoning
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 3 lemon slices
- 1 lb fish (flounder, snapper, and or or shrimp)
- 1⁄8 cup fresh parsley, chopped
- 3 cups cooked rice
directions
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves.
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.
Reviews
-
We had a delicious dinner tonight, thank you! I had never made cajun fish stew before so didn't know what to expect. DH was sceptical about it (he's a fussy eater), so to compromise, I made it with all shrimps instead. Lovely flavours - not too spicy but does have that kick! I used fresh tomatoes, couldn't get hold of ordinary thyme for some odd reason but they had 'lemon thyme' instead, so I used fresh 'lemon thyme' and skipped the lemon slices. We LOVED it. Thank you, for sharing this wonderful recipe! Made for PAC '07.
RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.