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    You are in: Home / Recipes / Louisiana Court-Bouillon (Or Cajun Court Bouillon) Recipe
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    Louisiana Court-Bouillon (Or Cajun Court Bouillon)

    1/2 Photos of Louisiana Court-Bouillon (Or Cajun Court Bouillon)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Red Apple Guy's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
    2. 2
      Cook veggies in butter until tender.
    3. 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. 4
      Add bay leaves.
    5. 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. 6
      Simmer 20 minutes.
    7. 7
      Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
    8. 8
      Adjust seasonings to taste.
    9. 9
      Serve with rice in bowl.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on April 22, 2013

      55

      Delicious Red. Thank you for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Louisiana Court-Bouillon (Or Cajun Court Bouillon)

    Serving Size: 1 (223 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 124.3
     
    Calories from Fat 26
    21%
    Total Fat 2.9 g
    4%
    Saturated Fat 1.6 g
    8%
    Cholesterol 6.6 mg
    2%
    Sodium 243.8 mg
    10%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.9 g
    3%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    fish

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