Redfish Courbouillon (coo-boo-yon)

Redfish Courbouillon,

a stable here on the bayou, Cajun Cuisine  is our passion, this dish has been cooked as many ways, as there are cooks.
Prep time; 1 1/2 hours
Serves 6.

Fried on the side!

Here in Cajun Country, courbouillon, has come from fish poaching to a wonderful, rich, roux based fish stew, this recipe can serve for any fish you would like to cook.
I love to cook a whole fish , but many of my guest prefer fillets, same with catfish, the bones put them off, but I always say the bones makes a difference!
Redfish court-bouillon.
1/2 cup of flour
1/2 cup oil
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1/2 cup hopped parsley, last thing you use.
4 cups water
salt, black pepper, cayenne pepper to taste.
3 pounds redfish fillets.
we will start of by making our roux, a light roux, blond roux, even a nice blond butter roux, will do.
add your onions, celery, bell peppers, Saute until clear.
add all ingredients except; fish, parsley, blend well and simmer, make your court-bouillon, 1 hour will give you enough time to visit, and prepare your sides, more on that later.
season to taste.,
If you are using fillets, cut into serving size, and add to your cooked sauce, it don’t take long for this fish to cook.
a tip, don’t stir your sauce after you add your fish, it will break apart, so lift your pot and twist it side to side, swirl it a bit. so the fish don’t break up

we’ll add our water to make our volume, remember that your sauce should cover your rice, with a smooth rich consitency, taste your sauce and adjust seasoning as needed.
I am going to serve this fish over rice, with sides of buttered corn, smothered green beans, and a simple salad with a vingarette. as always sliced country miche, with a pat.
As always, a little something sweet. with a fresh brewed cup of coffee.

As always.

Cazan the cook!

Crawfish Bisque!

Lets talk about the sauce for this bisque, I well remember that when I was a youngster, I didn’t know that you boiled crawfish, We would harvest these and process them using everything we could, tail meat, fat, claws, shells, Twist off the tail, and you could process them or cook them right away, that’s my “favorite”.
This Bisque will be a Cajun Country bisque, and it is still found in Cajun Country today.
Ingredients for Stuffing.
50 lb live crawfish, wash crawfish, purge shrimp
4 large onions quartered
1 bunch celery
3 large bell peppers
1 fresh bunch parsley/ stems removed
1 cup chopped green onion tops
2 cloves garlic
season to taste, black pepper, salt I use pink Himalayan salt, cayenne
6 slices of bread
4 eggs beaten
flour to roll your heads in
We have to scald the fish, and process, removing tail meat and fat into separate container’s,
You’ll need 325 heads for this recipe, clean the heads, careful not to break the beak, once clean/ refrigerate, grind all the seasonings, bread & tails, set aside 1/2 pound of meat for sauce.
We’ll stuff the heads with this bisque stuffing, roll in flour, and bake at 350 degrees for 30 minutes.

Ingredients for sauce.
2 cups chopped onions
1/2 cup chopped celery
1 cup chopped bell pepper
1 clove chopped garlic
2 cups oil
2 cups flour
1 cup chopped parsley
1 cup chopped green onion tops
1/2 pound crawfish tails
fat from the heads, set aside
season to taste, black pepper, salt, cayenne
4 quarts of boiling water
I your Dutch oven heat the oil & add the flour, “First you make a roux”, stir until golden brown or the brown you want,
Let’s add all the ingredients, set aside the chopped parsley, add the tail meat, blend well, Saute for 10 minutes, add the fat and 1 qt hot water, stir until well blended. We’ll bring to a rabid boil and reduce to simmer for an hour.
We’ll season to taste, and add parsley.
This sauce we’ll use in just a bit.
You might be saying this is the works, but as with all great things, “It will be appreciated”.
This recipe will take care of a family event, to be shared and remembered until the next one.
As always.
Cazan the Cook.