"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Courtbouillion II Recipe

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This recipe for Courtbouillion II, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 medium onion chopped
3 stalks celery chopped
1 medium bell pepper chopped
1 T flour
2 cans tomato sauce
1 can rotel
1 1/2 c water
1/2 t garlic salt
1/2 t beau monde
1/2 t salt
1/2 t pepper
red fish or other white fish filets (or shrimp see note)
cajun seasoning

Directions:
Directions:
Saute the flour in the butter for 2 to 3 minutes then add onion, celery and bell pepper continue to cook for a few minutes then add tomato sauce, rotel, water and seasonings. cook down to desired thickness apprx 45 minutes. Season filets with cajun seasoning and add to sauce. Cook until flaky tender. (About 5 minutes) Do not stir after adding fish. (If substituting shrimp, add instead of fish and cook until just done 2 to 3 minutes) Serve immediately over rice.

Personal Notes:
Personal Notes:
Shrimp may be substituted for fish. Do not overcook as shrimp will toughen if overcooked.

 

 

 

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