Paw Paw’s Catfish Courtbouillon II

In Lake Charles, La., there was a wonderful Cajun restaurant that served one of the best courtbouillon (courtbouillion) around. Sarah writes, “I also enjoyed PawPaw’s Catfish Courtbouillion and didn’t know if you guys had the original recipe? I visited PawPaw’s in the early 90s and asked for the recipe and they gave it to me – on letterhead!” This is that recipe. You will note that on our web site we have another Paw Paw’s Catfish Courtbouillion. Apparently Paw Paw’s updated the recipe over the years and handed out that one as well.

Ingredients

• 3-4 pounds catfish (keep filets as whole as possible)
• 1 cup chopped bell pepper
• 1 cup chopped onion
• 1 cup chopped celery
• 1 gallon water
• 6 cups tomato sauce
• 2 tbsp parsley chopped fine
• 1/2 cup green onions chopped
• 1 tbsp Worcestershire sauce
• 2 tsp salt
• 2 1/2 tsp red pepper (although I cut it to 1 1/2 -2 tsp)
• 2 1/2 tsp black pepper
• 2 tsp garlic salt
• 3 tsp paprika
• 1 bay leaf
• 1/2 cup flour
• 1/2 cup oil for roux

Directions