Maw Maw Ruby’s Gueydan Courtbouillon
2005-09-04- Course: Main Dishes
- 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.
Average Rating
(5 / 5)
3 people rated this recipe
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