Best 2 Louisiana Court Bouillon Or Cajun Court Bouillon Recipes

**Louisiana Court Bouillon: A Cajun Seafood Delicacy**

Louisiana court bouillon is a flavorful and aromatic broth that serves as the base for a variety of classic Cajun seafood dishes. This flavorful broth is made with a combination of fresh vegetables, herbs, and spices, creating a rich and savory liquid that perfectly complements the delicate flavors of seafood. Whether you're preparing succulent shrimp, flaky fish, or tender crab, Louisiana court bouillon is the perfect starting point for creating a memorable seafood feast.

This article presents three distinct recipes for Louisiana court bouillon, each offering a unique twist on this Cajun culinary staple. The first recipe, "Classic Louisiana Court Bouillon," provides a straightforward and traditional approach, using readily available ingredients to create a flavorful broth that can be used for a variety of seafood dishes. The second recipe, "Spicy Louisiana Court Bouillon," adds a kick of heat with the inclusion of cayenne pepper and Tabasco sauce, creating a more robust and flavorful broth that is perfect for those who enjoy a bit of spice. Finally, the third recipe, "Seafood Gumbo Court Bouillon," transforms the classic broth into a hearty and satisfying gumbo, combining the flavors of court bouillon with okra, tomatoes, and a variety of seafood, resulting in a rich and complex stew that is sure to impress.

With its versatility and adaptability, Louisiana court bouillon is a culinary treasure that belongs in every seafood lover's repertoire. Whether you're a seasoned cook or just starting your culinary journey, this article's collection of recipes will provide you with the knowledge and inspiration to create delicious and authentic Louisiana court bouillon dishes that will tantalize your taste buds and transport you to the heart of Cajun country.

Let's cook with our recipes!

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Provided by Red_Apple_Guy

Categories Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

Steps:

Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
Cook veggies in butter until tender.
Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
Add bay leaves.
Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
Simmer 20 minutes.
Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
Adjust seasonings to taste.
Serve with rice in bowl.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4

CAJUN FISH COURT-BOUILLON FROM GREAT-GRANDMA

Cajun Fish Court-Bouillon From Great-Grandma image

This old-style court-bouillon is the delicious broth that is the foundation for a Cajun fish stew and many other Cajun recipes that's simple to make.

Provided by Terri Wuerthner

Categories Soup

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup peanut oil
5 tablespoons all-purpose flour
2 cups onion (chopped)
1 teaspoon salt
3/4 teaspoon black pepper
2 cups water (hot)
3 cups tomatoes (chopped with seeds removed)
3 garlic cloves (minced)
2 tablespoons white-wine vinegar
3/4 cup green onions (sliced)
1 1/2 pounds fish fillets (any fish will do)
1 cup parsley (finely chopped)
French bread (sliced for dipping)

Steps:

Gather the ingredients.
Heat a large heavy pot over medium heat.
When the pot is hot, add oil and heat for a minute or so, then add the flour and make a roux by stirring constantly for at least 10 minutes, and up to 30 minutes. It should be a nice medium to dark brown.
Add the onion, salt, and pepper and cook for 10 minutes, until onions are softened (or "withered" as Grandma would say).
Add hot water and bring to a boil, stirring to incorporate water into the roux. Add tomatoes, garlic, vinegar, and green onions and bring to a boil.
Add the fish, gently stir, reduce heat to low, and simmer over low heat for 1 hour (fish fillets will break into pieces during cooking).
Sprinkle with parsley and serve with bread.

Nutrition Facts : Calories 574 kcal, Carbohydrate 29 g, Cholesterol 78 mg, Fiber 5 g, Protein 33 g, SaturatedFat 12 g, Sodium 318 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 19 g

Tips:

When choosing seafood for court bouillon, select fresh and firm fish and shellfish. Avoid any seafood that has an off odor or slimy texture.
Before cooking, clean and devein the shrimp and remove the shells from the crab and crawfish.
Court bouillon can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to use it, simply reheat over medium heat until simmering.
If you don't have any white wine on hand, you can substitute water or chicken broth.
Serve court bouillon with rice, pasta, or vegetables. You can also use it to make a delicious sauce for seafood.

Conclusion:

Louisiana court bouillon, or Cajun court bouillon, is a flavorful and versatile dish that can be enjoyed by people of all ages. It's a great way to cook seafood, and it's also a delicious and healthy meal. So next time you're looking for a new and exciting way to cook seafood, give Louisiana court bouillon a try.