Cajun Bouille Recipes

CAJUN BOUILLABAISSE

Cajun Bouillabaisse image

This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it!

Provided by NW Cajun Foodie

Categories Chowders

Time 1h15m

Yield 8-9 Cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
3 stalks celery, chopped 1/2-inch dice
2 medium onions, chopped 1/2-inch dice
1 green bell pepper, chopped 1/2-inch dice
4 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
4 cups crushed tomatoes (fresh or canned)
1 cup bottled clam juice
1/2 teaspoon fennel seed
saffron, 1 large pinch
salt and pepper
2 tablespoons chopped parsley
1 1/2 lbs mussels or 1 1/2 lbs clams
1 lb shrimp
1 lb scallops
1 lb red snapper or 1 lb cod
1 cup dry white wine

Steps:

Heat oil in a Dutch oven. Add chopped vegetables with.
garlic, thyme and bay leaves. Cook 5 minutes.
Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.

Nutrition Facts : Calories 500, Fat 14.4, SaturatedFat 2.3, Cholesterol 233.3, Sodium 1149.6, Carbohydrate 24.2, Fiber 3.9, Sugar 9.3, Protein 60

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

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.

Provided by Red_Apple_Guy

Categories Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

CAJUN SHRIMP BOIL

Cajun Shrimp Boil image

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

Steps:

Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
Lay corn on a baking sheet in a single layer, then place in freezer.
Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams

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