Recipe by chrissuire
Chef John Folse made this on the local news channel here in Baton Rouge, LA and he said that he got the recipe from Zeke Babin of St. Amant who got it from Ms. Sims Leader of White Hall. He described it as a unique version of fish courtbouillon. We really love this dish and so has everyone that's tried it in my extended family.
Top Review by Adam Swann
Tastes great and easy to make! After you sautÃ© the vegetables, you just throw it all in the pot and let it sit. Looked like it was going to be too spicy at first (based on the amount of spices going in) but it turned out great -- the whole family liked it.
- 12 (5 -7 ounce) catfish fillets
- 24 shrimp, peeled and deveined (21 count)
- 1⁄4 lb butter
- 2 1⁄2 cups diced onions
- 2 cups diced celery
- 1 cup diced red bell pepper
- 2 (10 ounce) cans rotel
- 1⁄4 cup minced garlic
- 1 1⁄2 tablespoons salt
- 1 1⁄2 tablespoons black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons paprika
- 6 tablespoons oil-less brown roux
- 1 cup sliced green onion
- 1⁄4 cup minced parsley
- 1⁄2 cup hot water
Directions See How It's Made
- In a heavy bottomed 12" sauté pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add rotel and cook an additional 3-5 minutes. Remove from heat and set aside.
- In a 6-quart black iron pot, place 1/3 of sautéed vegetables. Top with four fillets of catfish and eight shrimp. Sprinkle with one third of the salt, pepper, granulated garlic, paprika and flour or roux. Add one third of green onions and parsley. Continue layering and seasoning until all are used up. The top layer of catfish should have a good covering of green onions and parsley.
- Carefully pour in 1/2 cup hot water to add moisture to bottom.
- Place pot on low heat and cover tightly. Cook for one hour. Do not uncover during this process. The steaming inside the pot allows the natural juices from the fish to incorporate into the seasonings.
- After one hour, remove lid and using a rubber spatula, gently separate ingredients from sides of pot, DO NOT STIR! This ensures even liquid distribution in pot. Re-cover and cook one additional hour. The courtbouillon should have a slightly rusty color due to the paprika and the consistency of the liquid should be stew-like. Season to taste with salt and pepper and serve over rice or pasta.
- Note: The oil-less brown roux is available at your local grocery or may substitute all purpose flour.