Cajun Courtbouillon Recipe 435 Recipes

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

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.

CAJUN FISH COURT-BOUILLON FROM GREAT-GRANDMA

Steps:

• Gather the ingredients.
• Heat a large heavy pot over medium heat.
• When the pot is hot, add oil and heat for a minute or so, then add the flour and make a roux by stirring constantly for at least 10 minutes, and up to 30 minutes. It should be a nice medium to dark brown.
• Add the onion, salt, and pepper and cook for 10 minutes, until onions are softened (or "withered" as Grandma would say).
• Add hot water and bring to a boil, stirring to incorporate water into the roux. Add tomatoes, garlic, vinegar, and green onions and bring to a boil.
• Add the fish, gently stir, reduce heat to low, and simmer over low heat for 1 hour (fish fillets will break into pieces during cooking).
• Sprinkle with parsley and serve with bread.

CAJUN COURTBOUILLON RECIPE - (4.3/5)

Steps:

• Instructions Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute. Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings. Add the fish to the top of the sauce, sprinkle it with a bit of salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir! Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table. Cook's Notes: Can substitute 1 (32 ounce) container of commercial seafood stock (like Kitchen Basics), chicken or vegetable broth, or plain water. Substitute your favorite fairly firm, white fish, such as grouper, trout, cod, or tilapia.