Mama's Cajun Style Courtbouillon

6 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
5.0/5 (3)
Mama's Cajun Style Courtbouillon
As fishermen, our freezer was always stocked with redfish and catfish. My mother, Meredith would make this Cajun courtbouillon dish that we enjoyed as children. I now make it for my children; it is one of their favorite meals. The Cajun version of courtbouillon is generally flavored differently than some because of the roux used to make this dish.

Ingredients

6 servings
  • 4 pounds catfish, redfish or any firm fish
  • 3 garlic cloves minced
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 2 celery stalks chopped
  • 3/4 cup oil (canola or vegetable oil)
  • 1 cup all-purpose flour
  • 4 quarts water (divided)
  • salt, black pepper and cayenne to taste
  • 1 tsp basil optional
  • 1/2 tsp Louisiana Hot sauce or Tabasco
  • 1 small can tomato paste
  • 1/2 cup green onions chopped
  • 1/4 cup parsley chopped fine
  • 1 small lemon cut into wedges optional

Step-by-Step Instructions

  1. Cut the fish into 2 inch pieces. You do not want to cut too small as it may fall apart in your dish. Season fish with salt, black pepper and cayenne. Set aside.
  2. First you make a roux in a heavy aluminum pot or cast iron pot. Heat the oil over medium heat, add the flour, and stir constantly until the roux reaches a medium brown color, about 20-30 minutes. Watch carefully to prevent burning.
  3. After your roux is done add the onion, bell pepper, and celery (the holy trinity); sauté with roux stirring continually until vegetables are wilted, about 5-8 minutes.
  4. Add the tomato paste and garlic and blend well. Add the water gradually, 2 quarts at a time, stirring as you add. Add the rest of the seasonings (basil, hot sauce, salt, black pepper, and cayenne). Bring to a boil, turn heat down and simmer uncovered on low for 40 minutes. Stir occasionally to prevent sticking. Some cooks add the lemon wedges at this point.
  5. Add the fish and cook until done, about 20 to 30 minutes. The fish should be opaque and flake easily with a fork. Add the green onion and parsley in the last 10 minutes of cooking.
  6. Serve over rice with French bread for soaking up the gravy and enjoy. C’est sa bon!

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A roux for courtbouillon should reach medium brown color in about 20-30 minutes. If it's darkening too fast, reduce the heat immediately. Once a roux burns, you must start over.

Q: Can I use frozen fish?

A: Yes, just make sure to thaw it completely and pat dry before cutting and seasoning. Excess moisture can make the dish watery.

Q: Why did my fish fall apart?

A: Cut the fish into larger 2-inch pieces as directed, and don't stir too vigorously once the fish is added. Gentle stirring and proper piece size will keep the fish intact.

Tips and Techniques

Make sure your roux is a proper medium brown before adding the vegetables - this is the foundation of flavor. Don’t rush it. The fish will continue cooking in the hot gravy even after you remove it from heat, so avoid overcooking or it will become tough.

Ingredient Substitutions

  • redfish: snapper, grouper, or drum
  • fresh parsley and green onions: dried parsley (use 1 tablespoon)
  • tomato paste: 1 cup crushed tomatoes or tomato sauce

Equipment Needed

  • Heavy-bottomed pot or cast iron Dutch oven (for making the roux without burning)
  • Large stockpot or Dutch oven (at least 6-quart capacity)
  • Long-handled wooden spoon (for stirring roux safely)

Historical Context

Courtbouillon (pronounced coo-bee-yon in Cajun French) evolved from the French fish stock into a hearty Cajun fish stew distinguished by its roux base and robust tomato flavor, making it heartier than its French ancestor.