Cajun Courtbouillon Recipe 435

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Steps:

• Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
• Cook veggies in butter until tender.
• Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
• Add bay leaves.
• Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
• Simmer 20 minutes.
• Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• Adjust seasonings to taste.
• Serve with rice in bowl.

CAJUN COURTBOUILLON RECIPE - (4.3/5)

Steps:

• Instructions Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute. Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings. Add the fish to the top of the sauce, sprinkle it with a bit of salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir! Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table. Cook's Notes: Can substitute 1 (32 ounce) container of commercial seafood stock (like Kitchen Basics), chicken or vegetable broth, or plain water. Substitute your favorite fairly firm, white fish, such as grouper, trout, cod, or tilapia.

CAJUN FISH COURT-BOUILLON FROM GREAT-GRANDMA

Steps:

• Gather the ingredients.
• Heat a large heavy pot over medium heat.
• When the pot is hot, add oil and heat for a minute or so, then add the flour and make a roux by stirring constantly for at least 10 minutes, and up to 30 minutes. It should be a nice medium to dark brown.
• Add the onion, salt, and pepper and cook for 10 minutes, until onions are softened (or "withered" as Grandma would say).
• Add hot water and bring to a boil, stirring to incorporate water into the roux. Add tomatoes, garlic, vinegar, and green onions and bring to a boil.
• Add the fish, gently stir, reduce heat to low, and simmer over low heat for 1 hour (fish fillets will break into pieces during cooking).
• Sprinkle with parsley and serve with bread.

CREOLE REDFISH COURT-BOUILLON

Steps:

• Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
• Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

SHRIMP COURTBOUILLON WITH RICE

Steps:

• Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
• Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.
• While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
• Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.
• Divide rice among soup plates, then ladle in courtbouillon with shrimp.