Cajun Catfish Courtbouillon

busterb · 01-09-2009, 12:09 AM

Quote:

A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors.

It was good, but took a long time to cook.

jinx · 01-09-2009, 12:20 AM

That looks spicy and yummy.

xoxoxoBruce · 01-09-2009, 12:22 AM

Looks good Buster. Don't set that paper on fire.

Aliantha · 01-09-2009, 12:25 AM

And where is the recipe? I'd be interested in giving that one a go.

Cicero · 01-09-2009, 12:59 AM

Mmmmm....busterb's cooking...

Gimme.

Beestie · 01-09-2009, 03:50 AM

Sign me up for anything cajun.

I've got some catfish in the freezer I've been itchin' to do something with so if you have the chance to post the recipe I'd love to give that a try.

I haven't had much luck with cajun recipes tho. I have a beans and rice recipe that takes three days to make (longer if you count the pickle meat preparation) and it comes out flat as a board - no pizzaz, no kick... no "cajun." I guess with Cajun - either you got it in your veins or you don't but I'm too stubbornn to give up (and too hungry!)

I can post the beans and rice recipe if anyone's interested. Its a fantastic recipe in the hands of a capable cook.

busterb · 01-10-2009, 12:42 PM

My bad.
This dish is actually a sauce piquant.
The recipe states 8 servings. Maybe for hogs. I basically halved it and was plenty for about 8, served over rice.
2 onions, 2 bell peppers + 1tbs ground Chipotle.
This is easily divided by two if you have less fish...

5 lbs. redfish, cut into pieces
1 cup cooking oil
4 (6 oz.) cans tomato paste
6 (8 oz.) cans tomato sauce
3 lg. onions chopped
3 bell peppers, chopped
4 small jars sliced mushrooms
6 large cloves garlic, minced
1/2 bunch shallots, chopped
1/2 bunch parsley, chopped
Juice of 2 lemons
1 tablespoon Tabasco
1 qt. water
salt & pepper

Brown fish in oil, remove and set aside.

Brown onions in oil, add tomato paste and tomato sauce.

Smother for about 1 hour over low heat. Add bell pepper, mushrooms, garlic, shallots, parsley, lemon juice, Tabasco, salt and pepper to taste, and water. Cook for 1/2 hour. Add fish and cook for 15 minutes. Stir gently so as not to break up fish.
Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant.

zippyt · 01-10-2009, 01:20 PM

Dinner at Buster b's House !!!!

Griff · 01-10-2009, 04:30 PM

Oh, yah!

jinx · 01-10-2009, 05:49 PM

I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from tabasco.
I wish we could get alligator up here... I guess I'll try it with catfish and mudbugs...

Thanks Buster!

busterb · 01-10-2009, 07:16 PM

Quote:

I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from Tabasco.

Plus the Chipotle, black pepper. I have red pepper on table. Anvil Mike was eating with me, so I toned it down. BTW. I added 2 bay leaves.
You need at least a 6 Qt. pan for this deal, at 1/2. Full recipe, maybe a wash pot?

lumberjim · 01-10-2009, 08:32 PM

i will benefit from this thread

busterb · 01-10-2009, 09:58 PM

I have a few tricks to this, if anyone is interested.

jinx · 01-10-2009, 10:12 PM

me

busterb · 01-10-2009, 10:19 PM

OK. Off top of my & Bud's head.
Catfish is an oily fish. The recipe calls for red fish which isn't. One has scales, other has skin. So I'd cut back on oil.

Quote:

Brown fish in oil, remove and set aside.

I cooked the fish in deep frier, but I have no idea how to brown fish without flour? Without it coming apart while simmering in this dish.
Used 1/2 cup oil in recipe, which I later blotted out part with paper towels. So cut back.
As for lemon juice, I put 3 Tbs to start, later a big squirt from bottle. The 1 Tbs of hot sauce isn't enough, so just add red pepper or what ever you like and taste. Green onions. Have no idea, just a bunch from freezer, maybe a cup. I only had dried parsley, so about 1/4 cup. Perhaps just leave the garlic at 6 cloves, up to you.
It cannot be rushed on cooking time.

01-09-2009, 12:20 AM	#2
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	That looks spicy and yummy. __________________ Crying won't help you, praying won't do you no good.

01-09-2009, 12:22 AM	#3
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Looks good Buster. Don't set that paper on fire. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

01-09-2009, 12:25 AM	#4
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	And where is the recipe? I'd be interested in giving that one a go. __________________ Kind words are the music of the world. F. W. Faber

01-09-2009, 12:59 AM	#5
Cicero Looking forward to open mic night. Join Date: Oct 2006 Location: New Mexico Posts: 5,148	Mmmmm....busterb's cooking... Gimme. __________________ Show me a sane man, and I will cure him for you.- Carl Jung

01-09-2009, 03:50 AM	#6
Beestie -◊\|≡·∙■·∙≡\|◊- Join Date: Feb 2003 Location: Parts unknown. Posts: 4,081	Sign me up for anything cajun. I've got some catfish in the freezer I've been itchin' to do something with so if you have the chance to post the recipe I'd love to give that a try. I haven't had much luck with cajun recipes tho. I have a beans and rice recipe that takes three days to make (longer if you count the pickle meat preparation) and it comes out flat as a board - no pizzaz, no kick... no "cajun." I guess with Cajun - either you got it in your veins or you don't but I'm too stubbornn to give up (and too hungry!) I can post the beans and rice recipe if anyone's interested. Its a fantastic recipe in the hands of a capable cook. __________________ ♠ ♥ ♣ ♦

01-10-2009, 12:42 PM	#7
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	My bad. This dish is actually a sauce piquant. The recipe states 8 servings. Maybe for hogs. I basically halved it and was plenty for about 8, served over rice. 2 onions, 2 bell peppers + 1tbs ground Chipotle. This is easily divided by two if you have less fish... 5 lbs. redfish, cut into pieces 1 cup cooking oil 4 (6 oz.) cans tomato paste 6 (8 oz.) cans tomato sauce 3 lg. onions chopped 3 bell peppers, chopped 4 small jars sliced mushrooms 6 large cloves garlic, minced 1/2 bunch shallots, chopped 1/2 bunch parsley, chopped Juice of 2 lemons 1 tablespoon Tabasco 1 qt. water salt & pepper Brown fish in oil, remove and set aside. Brown onions in oil, add tomato paste and tomato sauce. Smother for about 1 hour over low heat. Add bell pepper, mushrooms, garlic, shallots, parsley, lemon juice, Tabasco, salt and pepper to taste, and water. Cook for 1/2 hour. Add fish and cook for 15 minutes. Stir gently so as not to break up fish. Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch. Last edited by busterb; 01-10-2009 at 01:54 PM.

01-10-2009, 01:20 PM	#8
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	Dinner at Buster b's House !!!! __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

01-10-2009, 04:30 PM	#9
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Oh, yah! __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

01-10-2009, 05:49 PM	#10
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from tabasco. I wish we could get alligator up here... I guess I'll try it with catfish and mudbugs... Thanks Buster! __________________ Crying won't help you, praying won't do you no good.

01-10-2009, 08:32 PM	#12
lumberjim I can hear my ears Join Date: Oct 2003 Posts: 25,571	i will benefit from this thread __________________ This body holding me reminds me of my own mortality Embrace this moment, remember We are eternal, all this pain is an illusion ~MJKeenan

01-10-2009, 09:58 PM	#13
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	I have a few tricks to this, if anyone is interested. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

01-10-2009, 10:12 PM	#14
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	me __________________ Crying won't help you, praying won't do you no good.

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