Maw Maw Ruby’s Gueydan Courtbouillon2005-09-04
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Shayne writes, “Hey MawMaw. I’m seeing a lot of courtbouillon recipes, but all of them are tomato based. Coming from a long line of Cajuns from Gueydan, Delcambre, Erath, Lake Charles, Choupique, and New Iberia, etc.. I believe a true courtbouillon is a clear/white based gravy and not tomato based. I know that there are many variations to Cajun recipes like étouffée. Here is MawMaw Ruby’s version. Thanks to MawMaw Broussard in Gueydan, who helped put together this recipe.”
- 2 cloves garlic, minced
- 2 medium yellow onions, chopped
- 1 green bell pepper, chopped
- 1 bunch parsley, chopped
- 1 bunch green onion tops, chopped (scallions)
- 1 cup water
- 2 tbsp flour
- Tony Cachere’s seasoning to taste
- 3 pounds catfish (preferably Spotted Ops, but Blue may be substituted if not available. Some people use Gulf Perch)
Add 1 tablespoon of cooking oil in a #14 cast iron pot, preferably over an open fire outdoors where the smoke from the oak coals can infiltrate the dish with a sweet savory smoke flavor.
Add a thin layer of a mixture of all the vegetables, except the green onions and parsley, to the bottom of the pot.
Follow with a single, loose layer of fish pieces. Sprinkle some of the seasonings and flour over top of the fish.
Repeat the layering process, adding more flour, seasonings and vegetables until there is no more fish left.
Boil, covered, over a very low heat for 30 to 45 minutes.
Add the green onions and parsley and cook for another 5 minutes.
Serve over fresh-steamed Louisiana rice.