Louisiana Chicken Courtbouillon With Saffron 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.

VOL-AU-VENT OF LOUISIANA SEAFOOD

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Saute the green onions and shallots until they're limp.
• Add the wine and bring it to a boil.
• Reduce until most of the liquid is gone.
• Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
• (Also add tarragon at this point if using dried.) Add scallops and shrimp.
• Cook for four minutes, then add oysters and fresh tarragon.
• Cook until edges of oysters are curly.
• Throughout the process, agitate pan to slosh the sauce over the seafoods.
• Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.

CREOLE REDFISH COURT-BOUILLON

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.

LOUISIANA CHICKEN COURTBOUILLON WITH SAFFRON

Steps:

• In a large heavy skillet, preferably cast-iron, heat the oil over modderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon as it is browned to a large kettle. Pour off all but 1/4 cup fat from the skillet, stir in the flour, and cook the roux over moderately low heat, stirring constantly with a wooden spatula, for 15 to 20 minutes, or until it is the color of peanut butter. Add the onion, the celery, and the bell pepper and cook the mixture, stirring occasionally, until the vegetables are softened. Stir in the garlic, cook the mixture, stirring, for 1 minute, and add the tomatoes with the juice, breaking them up with the spatula. Transfer the tomato mixture to the kettle and stir in the stock, the saffron, and the cayenne. Bring the liquid to a boil, simmer the mixture, stirring occasionally, for 1 hour, and stir in the scallion greens and salt to taste. Serve the Courtbouillon over the parsleyed rice in soup plates. Serves 8 to 10.