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.