Louisiana Court-Bouillon (Or Cajun Court Bouillon)

"Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish."
 
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photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum
photo by Red_Apple_Guy photo by Red_Apple_Guy
Ready In:
1hr 5mins
Ingredients:
20
Serves:
10
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ingredients

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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.

Questions & Replies

  1. Can lemon fish fillet be used in a courtbouillion
     
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Reviews

  1. Cooked this using shark as the seafood. I additional used diced tomatoes with green chilies and used pre-made roux. Also added more cayenne and garlic (we like our food highly seasoned). This will be my go-to for courtbouillion.
     
  2. Delicious Red. Thank you for sharing your recipe.
     
  3. We had a chicken courtbouillon in a restaurant that we just loved, so we substituted the fish stock with chicken stock and the fish for chicken thighs. Next time I will likely add a bit more chicken and veggies or only use 2 or 2.5 cups of rice, but this was great! thanks!
     
  4. 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.
     
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Tweaks

  1. We had a chicken courtbouillon in a restaurant that we just loved, so we substituted the fish stock with chicken stock and the fish for chicken thighs. Next time I will likely add a bit more chicken and veggies or only use 2 or 2.5 cups of rice, but this was great! thanks!
     

RECIPE SUBMITTED BY

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.
 
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