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.
Provided by Red_Apple_Guy
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 20
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
SHRIMP IN COURT BOUILLON BY JACQUES PEPIN RECIPE - (3.6/5)
Provided by sdnsd
Number Of Ingredients 17
Steps:
- 1. Rinse the shrimp before cooking. 2. Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil. 3. Add the shrimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cover the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm. 4. To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large serving bowl. Into the melted butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. 5. For shrimp cocktail, peel and devein shrimp add shells to broth. Cool and serve with cocktail sauce.
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