Maw Maw Ruby’s Gueydan Courtbouillon

2005-09-04
  • 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.”

Ingredients

  • 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)

Directions

Step 1

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.

Step 2

Add a thin layer of a mixture of all the vegetables, except the green onions and parsley, to the bottom of the pot.

Step 3

Follow with a single, loose layer of fish pieces. Sprinkle some of the seasonings and flour over top of the fish.

Step 4

Repeat the layering process, adding more flour, seasonings and vegetables until there is no more fish left.

Step 5

Boil, covered, over a very low heat for 30 to 45 minutes.

Step 6

Add the green onions and parsley and cook for another 5 minutes.

Step 7

Serve over fresh-steamed Louisiana rice.

Recipe Type: ,

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Kaplan, Louisiana Louisiana
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