Ingredients: |
Ingredients: 1 T cooking oil
4 c chopped onion
1 c chopped celery
1 c chopped bell pepper
1 c grated carrots
2 c chopped parsley, loosely packed
3 c chopped green onion tops, loosely packed
1 - 8 oz. can tomato sauce
1 T chopped garlic
1 T salt
1 T cayenne pepper
1 c water
3 lb. catfish chunks (preferably Spotted Catfish)
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Directions: |
Directions:Mix seasonings in small bowl. Put 1 tablespoon of cooking oil in #14 cast iron pot. Put thin layer of all vegetables except green onions and parsley on bottom of pot. Follow with single, loose layer of fish pieces. Sprinkle fish with seasoning mix and flour. Drizzle with tomato sauce and water. Repeat layering process, adding more fish, flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Cover. Boil over very low heat for thirty to forty-five minutes. DO NOT stir. Add green onions and parsley. Cook for another five minutes. Serve over boiled rice.
NOTES from "Catfish Courtbouillon" at GumboPages.com: Catfish is not vital to dish. Various recipes on internet include Redfish, Red Snapper, and Shrimp; even fish and shrimp combos. Large cast iron pot is crucial to protect food from burning. A courtbouillion must never, never be stirred. The pot should be lifted and twisted by its handle to prevent the catfish from falling apart. Once the pot is filled, cover so liquids from the vegetables will form a gravy. This dish must be cooked over a very low heat in which the bubbles are slow-forming and the size of pin heads. This dish is often cooked outside on a rack over an open fire. The best wood to use to do this is oak. Oak forms actual coals when it burns that can be removed from the fire to lower the heat.
Courtbouillion, like most Cajun food, is served over rice. The water should cover uncooked rice at depth equal to that of first knuckle of index finger when lightly touching the top of rice. Add ¼ teaspoon of salt when cooking four cups of uncooked rice. Rice should boil rapidly, uncovered, until all of water is boiled off top. The pot is then covered immediately and rice cooks over very low heat for about seventeen minutes. This process prevents rice from being sticky. |
Personal
Notes: |
Personal
Notes: Marian's recipe for Coubion (pronounced COO-bee-yon in Louisiana) had only an ingredients list, so an internet search was done. Although the search resulted in numerous Coubion recipes, it was decided that ingredients and directions for "Catfish Courtbouillon" at GumboPages.com be mashed together with Marian's original recipe. GumboPages.com has both useful information and interesting historical facts about this dish and other Creole and Cajun recipes.
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This recipe for FISH COUBION (or COURTBOUILLON or COURT-BOUILLON) is from