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### **Savory Catfish Courtbouillon: A Southern Classic**
Catfish Courtbouillon (pronounced “coo-bee-yon”) is a beloved dish in Cajun and Creole cuisine, offering a bold medley of flavors that celebrate the richness of Louisiana’s culinary heritage. This hearty fish stew is simmered in a savory tomato-based broth, infused with spices, aromatics, and a touch of heat, making it the perfect comfort food for any occasion.
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### **What is Catfish Courtbouillon?**
Derived from the French word for “quick broth,” Courtbouillon has evolved into a dish uniquely Cajun. While its French roots are evident in its name and cooking techniques, the use of catfish, bold spices, and the holy trinity of Cajun cooking (onion, celery, and bell pepper) make it a true Southern classic.
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### **Ingredients**
#### For the Courtbouillon:
– **2 lbs catfish fillets, cut into portions**
– **1/4 cup vegetable oil**
– **1/4 cup all-purpose flour** (for roux)
– **1 large onion, diced**
– **1 bell pepper, diced**
– **2 celery stalks, diced**
– **4 garlic cloves, minced**
– **1 (14.5 oz) can diced tomatoes**
– **1 cup tomato sauce**
– **4 cups seafood or chicken stock**
– **1 bay leaf**
– **1 teaspoon smoked paprika**
– **1/2 teaspoon cayenne pepper** (adjust to taste)
– **1 teaspoon dried thyme**
– **1 teaspoon Creole seasoning**
– **1 tablespoon Worcestershire sauce**
– **Juice of 1 lemon**
– **2 green onions, sliced (for garnish)**
– **Fresh parsley, chopped (for garnish)**
Optional:
– **Cooked white rice** for serving
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