Redfish courtbouillon

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will mak...

The word “courtbouillon” literally means “short boiling,” and is pronounced here in south Louisiana as COO-bee-YON (the N at the end is silent). It’s basically a tomato-based, roux-thickened stew used to poach firm-meated fish like catfish, redfish or even large sac-a-lait (crappie/white perch). There are several variations of this dish. The recipe I’m sharing here ...

Diving deep into a bowl of Redfish Courtbouillon is an exploration of the spicy side of Louisiana’s culinary culture. It is a saucy and richly flavored dish that doesn’t hold back on taste. This recipe delivers a heavy wallop of deliciousness in a Magnalite pot. My friend Lee Robicheaux grew up in Houma, Louisiana at... Read More »

As fishermen, our freezer was always stocked with redfish and catfish. My mother, Meredith would make this Cajun dish that we enjoyed as children. I now make it for my children; it is one of the favorite meals. The Cajun version of courtbouillon is generally flavored differently than some because of the roux used to make this dish.

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If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and 1 tbsp of...

If you’re a regular reader, you might have the impression that I’m a tomato hater. This couldn’t be further from the truth. Fact is, I believe that there’s a place for every…

The Louisiana Cajun Courtbouillion is a thick, rich fish stew that starts with a traditional dark roux.

A Cajun and Creole cooking blog. Life in Southern Louisiana through Cajun & Creole food, music, and culture.

Southern BBQ Pork Brunswick Camp Stew from Deep South Dish blog. Ingredients have varied over the years, often using chicken or like here, leftover pork, but one thing is certain, and that is, no matter the region of The South, Brunswick Stew is a southern favorite.