Courtboullion

[Gerald]

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!

[Gerald]

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.