Maw Maw Ruby’s Gueydan Courtbouillon

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