Creole Catfish Courtbouillon Recipe
A Louisiana Courtbouillon 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 definitely a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce. Here is my recipe for the Creole Catfish Courtbouillon which is a handed down family heirloom recipe from my grandmother.
A Louisiana Courtbouillon 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 definitely a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce. Here is my recipe for the Creole Catfish Courtbouillon which is a handed down family heirloom recipe from my grandmother.
- 1 tbsp worcestershire sauce
- 1 tablespoon garlic minced
- 1 inch pieces
- 2 tbsp creole seasoning
- 2 tbsp bacon drippings or vegetable oil
- 1 medium onion julienned
- 2 stalks celery julienned
- 1 small bell pepper julienned
- 1 14.5-oz can diced tomatoes or same amount fresh
- fish stock seafood stock or water to cover, about 2-3 cups
- 2 fresh bay leaves
- 2 tbsp fresh thyme leaves
- 1/4 cup dark roux
- kosher salt, black pepper, cayenne to taste
- 3 dashes peychaud bitters (optional)
- 1 tbsp hot sauce (i use crystal)
- 3 lemon slices
- 2 leaf parsley chopped
- 1/4 cup green onions thinly sliced
- 1 recipe creole boiled rice
- Carbohydrate 15.6290201833411 g
- Cholesterol 6.1275 mg
- Fat 7.12365349750209 g
- Fiber 4.56571588785766 g
- Protein 2.46971934700848 g
- Saturated Fat 2.69803381750057 g
- Serving Size 1 1 Serving (222g)
- Sodium 209.413230615137 mg
- Sugar 11.0633042954834 g
- Trans Fat 0.479254731415011 g
- Calories 120 calories
Step-by-step
- Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
- Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery. Be careful when stirring the pot not to break up the Catfish.
- Adjust the seasonings if necessary, remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.
The Roux and Liquid Ratio Challenge
Whisking dark roux into a boiling tomato and stock mixture requires constant motion. Add the dark roux gradually while whisking vigorously to prevent lump formation. If the liquid level drops too quickly during the twenty-minute simmer, supplement with warm seafood stock rather than cold water to maintain temperature equilibrium. Stirring must remain minimal after introducing the catfish pieces. Wooden spoons or rubber spatulas help maneuver around delicate fillets without breaking them apart. Watch for a stew-like consistency that coats the back of a spoon without becoming pasty.Substitutions and Structural Integrity
Modifying the fat source alters the initial browning stage. Bacon drippings provide rendered animal fat with a smoke point near 375 degrees Fahrenheit, while vegetable oil burns cleaner at higher heats. Substituting fresh tomatoes for canned varieties introduces excess water weight. Excess moisture dilutes the thickening power of the quarter-cup roux, demanding an extended reduction period. Always adjust salinity at the very end of cooking because liquid evaporation concentrates sodium levels rapidly during the final simmer.
