DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON
A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.
Provided by Deep South Dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Number Of Ingredients 19
Steps:
- 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 (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional 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.
DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON
A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.
Provided by Deep South Dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Number Of Ingredients 19
Steps:
- 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 (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional 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.
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DEEP SOUTH DISH: CAJUN COUBION - COURTBOUILLON
A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.
From deepsouthdish.com
Total Time 50 minutes
From deepsouthdish.com
Total Time 50 minutes
- 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.
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Glad I stumbled into your website. We visited New Orleans back in the mid 80’s and loved the food. Have always wanted to try making some authentic recipes at home and I’m definitely going to give a …
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DEEP SOUTH DISH
Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the stew to poach near the end …
From deepsouthdish.com
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ZATARAIN'S® JAMBALAYA RICE MIX | ZATARAIN'S - MCCORMICK
DIRECTIONS: STOVE TOP DIRECTIONS 1. MIX 2 1/2 cups water, Rice Mix, meat of your choice and 1 tbsp. vegetable or olive oil (optional) in 3-quart saucepan until well blended. Bring to boil. Reduce …
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KEVIN BELTON'S BIG FLAVORS OF NEW ORLEANS ... - AMAZON.COM
The sauce itself was pretty good, although I'm used to a Redfish Courtbouillon, which has a roux and I think the sauce would've benefited from a roux, both in terms of flavor and consistency. I also recommend cutting down on the Cajun seasoning, as the recipes …
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MY CREOLE & CAJUN RECIPE PAGE - NOLA CUISINE
Glad I stumbled into your website. We visited New Orleans back in the mid 80’s and loved the food. Have always wanted to try making some authentic recipes at home and I’m definitely going to …
From nolacuisine.com
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ACADIAN PEPPERED SHRIMP | LOUISIANA KITCHEN & CULTURE
Rinse the shrimp and pat dry with paper towels. In a large, deep nonreactive skillet, over medium heat, melt the butter. Stir in the lemon juice, Worcestershire sauce, garlic, cracked pepper, basil, oregano, bay leaf, salt, cayenne and nutmeg.
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Sort peas for stones and debree and wash. Place in a large Dutch oven and cover with two inches of water. Soak eight hours; drain. Return peas to Dutch oven.
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Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the stew to poach near the end of cooking, this is prepared with the catfish stirred into the gently simmering stew, and …
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ZATARAIN'S® JAMBALAYA RICE MIX | ZATARAIN'S
DIRECTIONS: STOVE TOP DIRECTIONS 1. MIX 2 1/2 cups water, Rice Mix, meat of your choice and 1 tbsp. vegetable or olive oil (optional) in 3-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover. 2. SIMMER 25 minutes or until rice is tender. …
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KEVIN BELTON'S BIG FLAVORS OF NEW ORLEANS: BELTON, KEVIN ...
The sauce itself was pretty good, although I'm used to a Redfish Courtbouillon, which has a roux and I think the sauce would've benefited from a roux, both in terms of flavor and consistency. I also recommend cutting down on the Cajun seasoning, as the recipes in this book …
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