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Pronounced "Coo-be-yon", this recipe is a spicey cajun fish stew which is served over rice. While I am sure it would be equally good with any other firm white fish, catfish is normally used.
- 1⁄2 cup cooking oil
- 3⁄4 cup all-purpose flour
- 4 cups chicken broth (bouillon cubes is fine)
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 4 minced garlic cloves
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- creole seasoning, to taste (I use Creole Seasoning Mix in a Jar)
- 1 1⁄2-2 lbs catfish fillets
- In cast iron skillet, stir together the oil and flour until smooth.
- This is called roux.
- Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
- Be careful, because unstirred roux will burn easily.
- When roux is ready, remove from heat and set aside.
- Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
- Slowly add the cooked roux, stirring constantly until combined and thickened.
- Add onions, green pepper, celery, garlic, bay leaves and thyme.
- Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
- Cut fish into bite size pieces and sprinkle with Creole seasoning.
- Add fish pieces to courtbouillon; they should be immersed in the liquid.
- Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
- Serve Catfish Courtbouillon over rice in a bowl.
I was looking for something differant for the fresh catfish my neighbor gave me. I chose this because I had everything to make it already in the kitchen. My family was very impressed with this. My toddler ate two bowls. Very good we will make it very often from now on. Thank You!