The Cellar  

Go Back   The Cellar > Main > Food and Drink

Food and Drink Essential to sustain life; near the top of the hierarchy of needs

Reply
 
Thread Tools Display Modes
Old 01-09-2009, 12:09 AM   #1
busterb
NSABFD
 
Join Date: Jul 2004
Location: MS. usa
Posts: 3,908
Cajun Catfish Courtbouillon

Quote:
A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors.
It was good, but took a long time to cook.
Attached Images
 
__________________
I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.
busterb is offline   Reply With Quote
Old 01-09-2009, 12:20 AM   #2
jinx
Come on, cat.
 
Join Date: Nov 2003
Location: general vicinity of Philadelphia area
Posts: 7,013
That looks spicy and yummy.
__________________
Crying won't help you, praying won't do you no good.
jinx is offline   Reply With Quote
Old 01-09-2009, 12:22 AM   #3
xoxoxoBruce
The future is unwritten
 
Join Date: Oct 2002
Posts: 63,740
Looks good Buster. Don't set that paper on fire.
__________________
Everything is interesting... look closer.
xoxoxoBruce is offline   Reply With Quote
Old 01-09-2009, 12:25 AM   #4
Aliantha
trying hard to be a better person
 
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,477
And where is the recipe? I'd be interested in giving that one a go.
__________________
Kind words are the music of the world. F. W. Faber
Aliantha is offline   Reply With Quote
Old 01-09-2009, 12:59 AM   #5
Cicero
Looking forward to open mic night.
 
Join Date: Oct 2006
Location: New Mexico
Posts: 5,148
Mmmmm....busterb's cooking...

Gimme.
__________________
Show me a sane man, and I will cure him for you.- Carl Jung
Cicero is offline   Reply With Quote
Old 01-09-2009, 03:50 AM   #6
Beestie
-◊|≡∙■∙≡|◊-
 
Join Date: Feb 2003
Location: Parts unknown.
Posts: 4,060
Sign me up for anything cajun.

I've got some catfish in the freezer I've been itchin' to do something with so if you have the chance to post the recipe I'd love to give that a try.

I haven't had much luck with cajun recipes tho. I have a beans and rice recipe that takes three days to make (longer if you count the pickle meat preparation) and it comes out flat as a board - no pizzaz, no kick... no "cajun." I guess with Cajun - either you got it in your veins or you don't but I'm too stubbornn to give up (and too hungry!)

I can post the beans and rice recipe if anyone's interested. Its a fantastic recipe in the hands of a capable cook.
__________________
Beestie is offline   Reply With Quote
Old 01-10-2009, 12:42 PM   #7
busterb
NSABFD
 
Join Date: Jul 2004
Location: MS. usa
Posts: 3,908
My bad.
This dish is actually a sauce piquant.
The recipe states 8 servings. Maybe for hogs. I basically halved it and was plenty for about 8, served over rice.
2 onions, 2 bell peppers + 1tbs ground Chipotle.
This is easily divided by two if you have less fish...

5 lbs. redfish, cut into pieces
1 cup cooking oil
4 (6 oz.) cans tomato paste
6 (8 oz.) cans tomato sauce
3 lg. onions chopped
3 bell peppers, chopped
4 small jars sliced mushrooms
6 large cloves garlic, minced
1/2 bunch shallots, chopped
1/2 bunch parsley, chopped
Juice of 2 lemons
1 tablespoon Tabasco
1 qt. water
salt & pepper


Brown fish in oil, remove and set aside.

Brown onions in oil, add tomato paste and tomato sauce.

Smother for about 1 hour over low heat. Add bell pepper, mushrooms, garlic, shallots, parsley, lemon juice, Tabasco, salt and pepper to taste, and water. Cook for 1/2 hour. Add fish and cook for 15 minutes. Stir gently so as not to break up fish.
Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant.
__________________
I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

Last edited by busterb; 01-10-2009 at 01:54 PM.
busterb is offline   Reply With Quote
Old 01-10-2009, 01:20 PM   #8
zippyt
LONG LIVE KING ZIPPY! per Feetz
 
Join Date: Mar 2003
Location: Arkansas
Posts: 7,539
Dinner at Buster b's House !!!!
__________________
"Success is getting what you want. Happiness is wanting what you get. "
Brother Dave Gardner
zippyt is offline   Reply With Quote
Old 01-10-2009, 04:30 PM   #9
Griff
still says videotape
 
Join Date: Feb 2001
Posts: 23,431
Oh, yah!
__________________
If you would only recognize that life is hard, things would be so much easier for you.
- Louis D. Brandeis
Griff is offline   Reply With Quote
Old 01-10-2009, 05:49 PM   #10
jinx
Come on, cat.
 
Join Date: Nov 2003
Location: general vicinity of Philadelphia area
Posts: 7,013
I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from tabasco.
I wish we could get alligator up here... I guess I'll try it with catfish and mudbugs...

Thanks Buster!
__________________
Crying won't help you, praying won't do you no good.
jinx is offline   Reply With Quote
Old 01-10-2009, 07:16 PM   #11
busterb
NSABFD
 
Join Date: Jul 2004
Location: MS. usa
Posts: 3,908
Quote:
I'm definitely making this, it looks really good... although I can't imagine that it has enough heat just from Tabasco.
Plus the Chipotle, black pepper. I have red pepper on table. Anvil Mike was eating with me, so I toned it down. BTW. I added 2 bay leaves.
You need at least a 6 Qt. pan for this deal, at 1/2. Full recipe, maybe a wash pot?
__________________
I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.
busterb is offline   Reply With Quote
Old 01-10-2009, 08:32 PM   #12
lumberjim
Token White Guy
 
Join Date: Oct 2003
Posts: 24,078
i will benefit from this thread
__________________
oh, no. wait. the opposite of that.
lumberjim is offline   Reply With Quote
Old 01-10-2009, 09:58 PM   #13
busterb
NSABFD
 
Join Date: Jul 2004
Location: MS. usa
Posts: 3,908
I have a few tricks to this, if anyone is interested.
__________________
I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.
busterb is offline   Reply With Quote
Old 01-10-2009, 10:12 PM   #14
jinx
Come on, cat.
 
Join Date: Nov 2003
Location: general vicinity of Philadelphia area
Posts: 7,013
me
__________________
Crying won't help you, praying won't do you no good.
jinx is offline   Reply With Quote
Old 01-10-2009, 10:19 PM   #15
busterb
NSABFD
 
Join Date: Jul 2004
Location: MS. usa
Posts: 3,908
OK. Off top of my & Bud's head.
Catfish is an oily fish. The recipe calls for red fish which isn't. One has scales, other has skin. So I'd cut back on oil.
Quote:
Brown fish in oil, remove and set aside.
I cooked the fish in deep frier, but I have no idea how to brown fish without flour? Without it coming apart while simmering in this dish.
Used 1/2 cup oil in recipe, which I later blotted out part with paper towels. So cut back.
As for lemon juice, I put 3 Tbs to start, later a big squirt from bottle. The 1 Tbs of hot sauce isn't enough, so just add red pepper or what ever you like and taste. Green onions. Have no idea, just a bunch from freezer, maybe a cup. I only had dried parsley, so about 1/4 cup. Perhaps just leave the garlic at 6 cloves, up to you.
It cannot be rushed on cooking time.
__________________
I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

Last edited by busterb; 01-10-2009 at 10:25 PM.
busterb is offline   Reply With Quote
Reply

Tags
recipes


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 07:10 AM.


Powered by: vBulletin Version 3.8.1
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.