Cajun Courtbouillon Recipe 435

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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

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 FISH COURT-BOUILLON FROM GREAT-GRANDMA



Cajun Fish Court-Bouillon From Great-Grandma image

This old-style court-bouillon is the delicious broth that is the foundation for a Cajun fish stew and many other Cajun recipes that's simple to make.

Provided by Terri Wuerthner

Categories     Soup

Time 1h40m

Yield 6

Number Of Ingredients 13

1/4 cup peanut oil
5 tablespoons all-purpose flour
2 cups onion (chopped)
1 teaspoon salt
3/4 teaspoon black pepper
2 cups water (hot)
3 cups tomatoes (chopped with seeds removed)
3 garlic cloves (minced)
2 tablespoons white-wine vinegar
3/4 cup green onions (sliced)
1 1/2 pounds fish fillets (any fish will do)
1 cup parsley (finely chopped)
French bread (sliced for dipping)

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.

Nutrition Facts : Calories 574 kcal, Carbohydrate 29 g, Cholesterol 78 mg, Fiber 5 g, Protein 33 g, SaturatedFat 12 g, Sodium 318 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 19 g

CAJUN COURTBOUILLON RECIPE - (4.3/5)



Cajun Courtbouillon Recipe - (4.3/5) image

Provided by JimMac

Number Of Ingredients 18

4 cups of homemade seafood stock*
2/3 cup of roux
1 cup of onion, chopped
1 stalk of celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (1 pound 12 ounce) can of whole tomatoes
1 can of Rotel diced tomatoes with green chilies
1 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
2 to 3 pounds of redfish, red snapper, or catfish, cleaned
Kosher salt and freshly cracked black pepper, to taste
Green onion, to garnish
Fresh parsley, to garnish
Hot, cooked rice
Hot pepper sauce, for the table
Lemon wedges

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.

REDFISH COURT-BOUILLON



Redfish Court-bouillon image

An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.

Provided by CARPEDM01

Categories     Seafood     Fish

Time 1h

Yield 12

Number Of Ingredients 13

½ cup olive oil
½ cup all-purpose flour
¼ cup chopped onion
4 cloves garlic, chopped
½ cup chopped celery
3 (16 ounce) cans stewed tomatoes
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
4 pounds red snapper fillets

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
  • Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
  • Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 11.8 g, Cholesterol 55.5 mg, Fat 11.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 1.7 g, Sodium 368.1 mg, Sugar 4.2 g

CREOLE REDFISH COURT-BOUILLON



Creole Redfish Court-Bouillon image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1/2 cup plus 3 tablespoons vegetable oil
3/4 cup all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 bay leaf
2 tablespoons tomato paste
1/2 cup dry sherry
5 cups fish stock or shrimp stock
1 (14.5-ounce) can diced tomatoes with their juices
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal
2 tablespoons olive oil as needed
2 teaspoons Emeril's Original Essence, or other Creole seasoning
4 tablespoons unsalted butter
3 cups cooked long-grain white rice, for servings
Chopped fresh parsley leaves or green onion for serving

Steps:

  • Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
  • Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

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