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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)

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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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    Units: US | Metric


    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


      Delicious Red. Thank you for sharing your recipe.

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    • on February 06, 2011


      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!

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    • on September 13, 2007


      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.

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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
    Total Fat 2.9 g
    Saturated Fat 1.6 g
    Cholesterol 6.6 mg
    Sodium 243.8 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 0.8 g
    Sugars 0.9 g
    Protein 3.3 g

    The following items or measurements are not included:


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