Courtboullion
 

Anyone got a good recipe for catfish courtboullion.

Weewackers pawpaw make the best. Ask him?

yea he does but just like everything else he cooks so good there is no recipe:pissed: we all gonna starve when the ol fart passes

Gary knows the recipe. You better learnz it. It's the best ever.


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I did it from my head and it was good . DO NOT let the old folks get away w/o learning their recipes or ways to cook. My Gma made a bread pudding that i'd give my truck for the recipe . Just like you said there was nothing written down. Take a few minuets and watch and write it down.

Amen. Get a cold brew pop and watch everything they do.

O and make sure you get the pots that they make this magic in when they pass. That has alot to do with it too

If yall seen some of the pots that get used at our camp you would call Hazmat

I have some of my grandpaws old pots and if he had a dollar for every stew he made in that thing i wouldn't be working today

No doubt,those old pots make a good sauce.

recipe
 

Is there anyway you could post that recipe sure would like to try it.

True Cajun cooks don't use recipes.

I make mine with roux,some people do,some don't. Make a roux with about 1/2 cup flour 1/2 cup veg oil. When your roux is cooked how you like it add your onions,celery,and bell peppers. Cook it down for about 5 mins,stirring almost constantly. Next add a can of chopped tomatoes and a can of rotel. Then add 4 cups or so of seafood stock.Season to taste with slap ya momma,hot sauce,and some worcheshire sauce.Simmer for an hour or so then add your fish and shrimp if you like. Make sure your sauce is a lil thick when you add the fish cause it will release water once it cooks. Also like to add a lil lemon juice when I add the fish. Cook sum rice and eat dat!

To me a roux would be more like a creole. But here's my recipe.

One stick of butter to 2 lbs of fish.
Sauté 2 chopped yellow onions and one chopped bellpepper in butter. Once they are wilted add one 8oz can of tomato sauce and mix flour and water then pour into the pot. May have to add more water. Add minced garlic about 3 tbl spoons. Let boil til gravy thickens. Season wit salt redpepper and black pepper. Once your gravy is thick and seasoned to taste. Add seasoned fish green onions and chopped parsley. Again I don't go by recipe either just pour a little of this and little of that. I don't do measurements. But once u add your fish it doesn't take long and it's ready.

I make mine with a roux also. About the same as Mantauk's, only instead of chopped tomatoes or rotel my Maw Maw always used V-8 juice its really good as it has all the veggies in the juice. let it cook down until thickened. Add fish cook about ten to twenty minutes stirring real good and eat.

Heard about using v8,might give it a shot next time I make it.

Hot and spice v8 is the bomb ! Add a can of ur favorite beer and cut back on the water or stock !

I'm hungry..

Google it and I think Paw Paws resturant in Lake Charles will show up, it closed years ago but they had it down pat I think they fried the fish before putting in sauce.

Yep....they had a good one.

This is not my recipe.....but it looks good.

FISH COURTBOUILLION



Ingredients

3lbs redfish or catfish filets or lemon fish
1 can mushrooms
3/4 cup cooking oil
2 tablespoons Savoie's roux or Tony's roux mix
3 med onions, salt, black pepper, garlic powder (or Tony's Seasoning)
hot sauce
1 bell pepper
3 celery stalks
1 lemon
1 bunch green onions
1/4 bunch parsley
3 med cans tomato sauce
1 can Rotel tomatoes

Cooking

Cut fish in bite-size pieces and season with salt, pepper and garlic powder (or Tony's), hot sauce and juice from 1/2 a lemon.
Refrigerate 2-3 hours.
Chop onions and celery very fine and sauté in cooking oil in a heavy metal 8-10 quart pot, until tender.
Put tomato sauce, Rotel and mushrooms in pot, with enough water to fill pot 1/3 full.
Bring pot to a boil and reduce heat to a simmer.
Chop up bell pepper, green onions and parsley and put in pot.
Put roux in pot and mix thoroughly until roux is dissolved.
Cut up remaining 1/2 lemon into thin slices and put in pot.
By this time, the color of the sauce should be a rich, reddish brown, and should be thin and not too thick.
More water or roux can be added to reach desired consistency.

Place fish in pot and simmer for 15 minutes. Do not stir the pot or over-cook the fish. You don't want the fish to break up.

Serve over steamed rice.

Bon appetite!

I like this recipe much better. This is a tomato base sauce.

Sauce Piquante


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it. He wrote it down for me on a paper towel in the kitchen. That was about 1980 while I was working at plant south of Baton Rouge.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation Other Ingredients


· 6 med. onions, chopped - 1 28 oz. Can of diced tomatoes
· 2 Bell peppers, chopped - 3 12 oz. Cans of tomato paste
· 1 Cup of parsley, finely chopped - ½ Cup oil
· 4 Stalks of celery, chopped - ½ Cup flour
· 1 8 oz. Pack of mushrooms, sliced - ¼ Cup sugar
· ½ jalapeno pepper, finely chopped...............Or ..... - 1 Can Ro*tel tomatoes
· ½ Lemon, chopped - 2 Tablespoons salt
· ½ Bunch of shallots, chopped - 1 Tablespoon Black pepper
· ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour (See recipe for Roux).
· Add onions, garlic, shallots and parsley to Roux and sauté.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats must be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce ....... Or simmering in the Roux and water is best.
Season to taste.