Recipes
Bayou Court-Bouillon
Serves 12-15
½ lb - Butter
1 oz - Garlic, chopped
1 C - Celery, chopped
2 C - Onion, chopped
2 C - Peppers, chopped
½ gal - Fish stock
2 t - Crushed red pepper
1 t - Fresh thyme, chopped
½ lb - Flour
2 ea - Lemons, sliced in half
2 C - Tomatoes, diced
1 ½ lbs - Des Allemands Catfish
½ lb - 36/40 shrimp, peeled
pinch - Saffron
2 C - Oysters, fresh shucked
2 C - Crawfish
1 C - Jumbo crabmeat
1 C - Green onion, chopped
3 T - Parsley, chopped
Kosher salt to taste
Cooked rice or pasta
Corn-fried okra for garnish
Heat the butter until melted in a large saucepot, add celery, onion and peppers. Cook until the vegetables are tender, add garlic, crushed red pepper and thyme. Stir in flour and cook until mixture in light brown. Slowly add the fish stock, stirring constantly. Add the tomatoes, lemons and saffron and bring to a boil. Reduce heat and simmer. Add catfish and shrimp, and cook over low heat until the fish is cooked through. Season with kosher salt, add oysters, crawfish, crabmeat, green onions and parsley. Cook until oysters begin to curl around edges. Remove lemons and serve over popcorn rice. Garnish with corn fried okra.