Maw Maw Ruby's Gueydan Courtbouillon

8 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (3)
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.” Here is MawMaw Ruby’s authentic Gueydan version with catfish, the trinity, and a delicate white gravy. Thanks to MawMaw Broussard in Gueydan, who helped put together this recipe.

Ingredients

8 servings
  • 1 tablespoon cooking oil
  • 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)

Step-by-Step Instructions

  1. Add 1 tablespoon of cooking oil in a
  2. Add a thin layer of a mixture of all the vegetables, except the green onions and parsley, to the bottom of the pot.
  3. Follow with a single, loose layer of fish pieces. Sprinkle some of the seasonings and flour over top of the fish.
  4. Repeat the layering process, adding more flour, seasonings and vegetables until there is no more fish left.
  5. Add 1 cup water. Boil, covered, over a very low heat for 30 to 45 minutes.
  6. Add the green onions and parsley and cook for another 5 minutes.
  7. Serve over fresh-steamed Louisiana rice.

Common Problems and Solutions

Q: Why cook this outdoors over a fire?

A: While not required, cooking over oak coals adds a subtle smoky flavor that's traditional to this dish. You can make it on your stovetop with excellent results—just use a heavy cast iron pot and keep the heat low.

Q: Can I use a different type of fish?

A: Spotted Ops (spotted gar) is traditional, but Blue catfish works great. Gulf Perch (sand seatrout) is another authentic option. The key is using a firm fish that won't fall apart during the layering and long simmer.

Tips and Techniques

Keep the heat very low once you start the simmer—this dish should barely bubble. The layering technique keeps the fish from breaking apart and allows the flavors to build gradually. Don’t skip the green onions and parsley at the end; they add essential freshness.

Ingredient Substitutions

  • catfish: redfish, red snapper, or any firm white fish
  • Tony Cachere's seasoning: Cajun seasoning blend or salt, black pepper, cayenne, and garlic powder
  • cooking oil: bacon grease or vegetable oil

Equipment Needed

  • #14 cast iron pot (or large Dutch oven)
  • Heavy-bottomed pot with lid

Historical Context

Courtbouillon in Gueydan and surrounding prairie towns is traditionally a clear, white-based fish stew, distinct from the tomato-based versions found in New Orleans Creole cooking. This reflects the different culinary traditions across Louisiana’s regions.