|
|
Maw Maw Ruby's Gueydan CourtbouillonMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Shayne Benoit in Memory of his Maw Maw Ruby Benoit
Gueydan, LA
on Sunday, September 04, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
|
Shayne writes: Hey MawMaw. I'm seeing alot 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 etoufee. Here is my MawMaw Ruby's version. Thanks to my MawMaw
Broussard in Gueydan who helped put together this recipe. |
| |
| Ingredients |
| 2 cloves minced garlic |
2 medium chopped yellow onions |
| 1 green bell pepper, chopped |
1 bunch parsley, chopped |
| 1 bunch green onion tops, chopped (scallions) |
1 cup water |
| 2 tbsp flour |
Tony's seasoning and season it to taste |
| 3 pounds catfish (preferably Spotted Ops, but Blue may be substituted if not available. Some people use Gulf Perch |
| |
| | | Directions | Put 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. Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot. Follow with a single, loose layer of fish pieces. Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish. Repeat the layering process, adding more flour, seasonings, vegetables, as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes. Serve over fresh steamed rice (not the par boiled stuff in a box or bag.) That's what I am talking about.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
