Louisiana Court-Bouillon (Or Cajun Court Bouillon)

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
  2. Cook veggies in butter until tender.
  3. Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
  4. Add bay leaves.
  5. 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.
  6. Simmer 20 minutes.
  7. Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
  8. Adjust seasonings to taste.
  9. Serve with rice in bowl.
Most Helpful

5 5

Delicious Red. Thank you for sharing your recipe.

5 5

We had a chicken courtbouillon in a restaurant that we just loved, so we substituted the fish stock with chicken stock and the fish for chicken thighs. Next time I will likely add a bit more chicken and veggies or only use 2 or 2.5 cups of rice, but this was great! thanks!

5 5

We had a delicious dinner tonight, thank you! I had never made cajun fish stew before so didn't know what to expect. DH was sceptical about it (he's a fussy eater), so to compromise, I made it with all shrimps instead. Lovely flavours - not too spicy but does have that kick! I used fresh tomatoes, couldn't get hold of ordinary thyme for some odd reason but they had 'lemon thyme' instead, so I used fresh 'lemon thyme' and skipped the lemon slices. We LOVED it. Thank you, for sharing this wonderful recipe! Made for PAC '07.