Cajun Catfish Courtbouillon

A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors.

It was good, but took a long time to cook.

That looks spicy and yummy.

Looks good Buster. Don't set that paper on fire. ;)

And where is the recipe? I'd be interested in giving that one a go.

Mmmmm....busterb's cooking...:love:

Gimme. :D

Sign me up for anything cajun.

I've got some catfish in the freezer I've been itchin' to do something with so if you have the chance to post the recipe I'd love to give that a try.

I haven't had much luck with cajun recipes tho. I have a beans and rice recipe that takes three days to make (longer if you count the pickle meat preparation) and it comes out flat as a board - no pizzaz, no kick... no "cajun." I guess with Cajun - either you got it in your veins or you don't but I'm too stubbornn to give up (and too hungry!) :drool:

I can post the beans and rice recipe if anyone's interested. Its a fantastic recipe in the hands of a capable cook.

My bad.
This dish is actually a sauce piquant.
The recipe states 8 servings. Maybe for hogs. I basically halved it and was plenty for about 8, served over rice.
2 onions, 2 bell peppers + 1tbs ground Chipotle.
This is easily divided by two if you have less fish...

5 lbs. redfish, cut into pieces
1 cup cooking oil
4 (6 oz.) cans tomato paste
6 (8 oz.) cans tomato sauce
3 lg. onions chopped
3 bell peppers, chopped
4 small jars sliced mushrooms
6 large cloves garlic, minced
1/2 bunch shallots, chopped
1/2 bunch parsley, chopped
Juice of 2 lemons
1 tablespoon Tabasco
1 qt. water
salt & pepper


Brown fish in oil, remove and set aside.

Brown onions in oil, add tomato paste and tomato sauce.

Smother for about 1 hour over low heat. Add bell pepper, mushrooms, garlic, shallots, parsley, lemon juice, Tabasco, salt and pepper to taste, and water. Cook for 1/2 hour. Add fish and cook for 15 minutes. Stir gently so as not to break up fish.
Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant.

Dinner at Buster b's House !!!!

Oh, yah!

I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from tabasco.
I wish we could get alligator up here... I guess I'll try it with catfish and mudbugs...

Thanks Buster!

I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from Tabasco.

Plus the Chipotle, black pepper. I have red pepper on table. Anvil Mike was eating with me, so I toned it down. BTW. I added 2 bay leaves.
You need at least a 6 Qt. pan for this deal, at 1/2. Full recipe, maybe a wash pot?

i will benefit from this thread

I have a few tricks to this, if anyone is interested.

me

OK. Off top of my & Bud's head.
Catfish is an oily fish. The recipe calls for red fish which isn't. One has scales, other has skin. So I'd cut back on oil.

Brown fish in oil, remove and set aside.

I cooked the fish in deep frier, but I have no idea how to brown fish without flour? Without it coming apart while simmering in this dish.
Used 1/2 cup oil in recipe, which I later blotted out part with paper towels. So cut back.
As for lemon juice, I put 3 Tbs to start, later a big squirt from bottle. The 1 Tbs of hot sauce isn't enough, so just add red pepper or what ever you like and taste. Green onions. Have no idea, just a bunch from freezer, maybe a cup. I only had dried parsley, so about 1/4 cup. Perhaps just leave the garlic at 6 cloves, up to you.
It cannot be rushed on cooking time.

Redfish is snapper? Or..?

That sounds Killer BB !!!

Jinx. I think the real name is red drum. Not really red like a snapper. Has a spot on tail. Notice spot. Coonasses call the small ones rat reds.

Since this was about coonass cooking, I'll put this link out. It has a few recipes and a little history about Kajuns. Also look at camp fire cooking. I have an old outdoors mag around here that tells about doing that, before it caught on and shows on outdoor channels made it popular. The hunt is on for the mag.