My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than a thick tomato sauce. I do add an extra dose of hot and spicy to this dish and once you try it you will understand. This is an old-school Catfish Courtbouillon recipe and a tribute to the Cajun cooking traditions that have been preserved and passed along to new generations of cooks. And now to you.
Catfish fillets swim in a rich and spicy sauce in this classic Cajun recipe for Catfish Courtbouillon. (All photos credit: George Graham)
Rosalie Fontenot Waldrop is my mother-in-law and a sweet Cajun lady who grew up in rural southwest Louisiana at a time when change threatened the traditional French Acadian way of life. Back in the post-war 1940s and 50s there was a movement afoot throughout Acadiana to eradicate the French language and homogenize Cajuns and Creoles into a more mainstream way of life.
Children were forbidden to speak French as reenacted in this Vermilionville (living history museum) schoolroom.
Rosalie was raised in a predominantly Cajun French-speaking family in Allen Parish and as a schoolgirl she recalls that children were punished (some made to kneel in grains of rice) for speaking anything but the English language in school. In those days, there was a shadow of shame cast over Cajun French traditions and her language, customs, music and foodways were in jeopardy.
It was the emergence in 1968 of an organization called the Council for the Development of French in Louisiana (CODOFIL) that rescued the culture from extinction and breathed pride back into Cajun ways. Today, CODOFIL is a strong political advocate and social force in promoting the language and culture of French-speaking Louisiana. Cajun and Zydeco music is recognized (Grammy-winning) worldwide as a significant genre and Cajun cooking is heralded as one of the most unique food cultures in America.
And these days, you can walk into most any small-town barbershop anywhere in Acadiana and hear the Cajun French language spoken with pride. Even in the city of Lafayette there is a popular trend of “French tables” in small cafés where anyone can sit down and listen in on the Cajun French conversation. And best of all are the traditional music halls that host Cajun jam sessions of French-speaking musicians in the rural towns that dot the Cajun landscape.
On Saturday mornings in downtown Breaux Bridge you can find French music being played, and spoken, with pride..
My wife’s mother never lost her love for her rural upbringing and the virtues of a simple Cajun life. She still adheres to many culinary rituals that she learned from her mother growing up in the small enclave of Kings Farm near Kinder, Louisiana. One of those is a Lenten season Cajun recipe of Catfish Courtbouillon. As any good Catholic in Acadiana knows, Fridays are for seafood during that six-week period of prayer and fasting called Lent held each year between Ash Wednesday and Easter. This special Cajun recipe for Catfish Courtbouillon was one that was on the Fontenot table frequently.
If you’ve ever been to France and eaten in a Michelin-rated restaurant, you’ve surely seen a courtbouillon dish on the menu. Well, this is nothing like that. The classic French technique is related to gently poaching fish in a delicate, herb-infused stock, while the Cajun recipe version of catfish courtbouillon (coo bee yon) is a downhome South Louisiana fish dish. It’s a highly seasoned stew featuring tomatoes along with the holy trinity of vegetables and a good seafood stock. The French use upscale fish such as sole or turbot, while here in Louisiana it’s usually whatever fish are biting that day. Redfish or even lesser fish like gar or gaspergou show up in the courtbouillon pot, but the favorite Cajun recipe of most rural homes is catfish courtbouillon.
Serve twice as much French bread as usual with the wickedly spicy sauce in this Catfish Courtbouillon.
- 4 strips smoked bacon, chopped
- 2 medium yellow onions, chopped
- 2 green bell peppers, chopped
- 1 cup diced celery
- 1 tablespoon minced garlic
- ½ cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 medium fresh jalapeno, seeded and diced
- 2 cups canned diced tomatoes, drained
- 4 cups seafood stock
- 2 tablespoons dark roux, such as Rox's Roux
- 1 bay leaf
- 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds catfish fillets, cut into large pieces
- 4 cups cooked Louisiana long-grain white rice, such as Supreme
- 1 cup diced green onion tops, for garnish
- In a black iron pot with a heavy lid over medium-high heat, add the bacon pieces and sauté until browned, about 5 minutes. Remove the bacon and reserve.
- In the same pot, add the onions, bell peppers, and celery to the bacon grease and sauté until browned. Reduce the heat and add the garlic, parsley, thyme, jalapeno, and tomatoes. Stir to incorporate and add the stock and roux. Stir the mixture and add the bay leaf and bacon pieces along with the seasoning and hot sauce. Cover and let cook at a simmer for 40 minutes, stirring occasionally.
- Uncover the pot and taste the mixture. Add salt and pepper to taste along with any additional hot sauce until it achieves your desired heat level. 15 minutes before serving, submerge the catfish fillets into the sauce and cover. Cook at a simmer until the catfish is tender, about 10 minutes. Cover, turn off the heat and let rest for 5 minutes before serving.
- For plating, mound a large portion of rice in the center of a plate or shallow bowl and spoon the courtbouillon sauce around along with pieces of the catfish. Sprinkle with green onion tops and serve with hot French bread and more hot sauce on the side.
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Thanks, George.
I have enjoyed your Acadiana Table. I am from Opelousas but live outside of Houston now. Many of your recipes bring back memories of my Mother’s awesome cooking. I have enjoyed your many stories connected with the recipes.
Best of luck as you continue sharing your stories and recipe’s.
Jewel H. Pitre
Jewel – Thanks for your kind words and I agree with you. While the food of South Louisiana is spectacular, it is the people and their stories that make it so special. It is my honor to write about it. Thanks for reading. George
Hello George, I just found your site last night. I have been craving some court-bouillon for quite some time now. I do not eat catfish so I had some fresh red fish that I use unfortunately I found another recipe before I found yours and used it it was good but it was too much roux in it so next time I’m going to use yours. Yours sounds more like what I used to fix years and years ago. I was born in Kinder and have family in King’s farm. I can’t wait to fix your recipe. I really like your site.
Sharon-
Thanks for the kind comments and let me know how your next courtbouillon turns out. All the best.
George
What proportions do you use for making stock with dried shrimp?
Hey Betsy – See the Notes at the bottom of the recipe – 4 cups of boiling water to 1 cup of dried shrimp. There are lots of ways to make a seafood stock, but this is a shortcut I use often. Most south Louisiana grocery stores have dried shrimp, but if not, find an Asian grocer. Thanks for the great question. Best, George
George – you are killing me. Each of the dish photos is too pretty!!! Trapped in small town Central Texas, just don’t have great access to seafood but am working my way through the recipes. Catfish I can get so likely will try this on Wednesday!!
thanx!!!
Hey Bruce – Maybe it’s time for a road trip…a man can’t live on barbecue alone. I know there’s five pounds of hot boiled crawfish somewhere in Acadiana waiting for you. Thanks for the comment. Best, George
George thanx! just did the courtbouillon with chicken and turned out really nice. I do lots of fricassees but really enjoyed the lighter dish!
We trek through the I-10 corridor few times a year headed to Disney World with grandkids and usually plan stops along the way. Last few trips have been Pat’s in Henderson. Have Regatta on my next travel plan.
My grandmom and her best friend Joy Roberts were some of Justin Wilson’s trial cooks as he was publishing his cookbooks.
Thanks Bruce – You’ll love Regatta and be sure to meet my good friend and managing partner Craig Guilbeau. And be sure to bring an ice chest and load up on boudin with a quick stop at the Scott exit just west of Lafayette (Billy’s, Don’s and Best Stop are all good). Best, George
Looking forward to more of your articles!!
Thanks Carolyn. Every Monday morning there will be a new story and if you subscribe I will send you an email reminder. Thanks for the kind comment. George
George, I’ve also been meaning to tell you how much I love this blog. This is great stuff and I need to find an excuse to get back to Lafayette.
Hey Doug…thanks for the kind words. Lafayette misses you and we look forward to your return. And remember to eat your fiber every day. Best, George
Displaced Cajun from Crowley living in DC, I enjoy reading your stories and recipes.
Thank you.
Thanks Dean – Lots of good restaurant choices in DC, but you’ll have to make your own authentic Catfish Courtbouillon. And be sure to have your family ship you some authentic Louisiana rice grown in Crowley. Come home…we miss you! George
good recipes
Congrats on being a finalist for the International Association of Culinary Professionals’ Best Food Blog Award! It’s well deserved. You do good work.
Thanks Betsy – It is a labor of love and an honor to tell the stories of Acadiana’s rich culinary culture. All the best to you, George
I love your blog! I can’t wait to try it all.
Shaken? not stirred?
We had family & grandkids over for a lunch of catfish courtbouillion today. Reminded me of people no longer with us, like Carrol Marks, originally of Arnaudville, loan officer with FNB for years, but more importantly the wonderful camp cook who had the first camp past the pontoon bridge going to Butte La Rose. His courtbouillion was just like this recipe, he used whatever he caught this morning, or in some cases last night. One Saturday night we caught a sack of bullfrogs and I was happy about the fried frog legs, he was more excited about the frog backs and used them in a courtbouillion…wow! Just a note, on a Sunday morning with the Cajun music blaring, a courtbouillion should be “shaken, not stirred”. I showed my grandkids how I remembered Carrol taking two hot pads and doing the “twist & two-step” to the pot on the stove, not to disturb the fish with a spoon. I don’t think they will forget either!
Hey Clark – Great comments all. I love “shaking the pot” and your magical memories of Butte La Rose — a one-of-a-kind camp setting in the middle of the Atchaflaya Basin. Best, George
Courtbouillion is always fantastic with the right ingredients and Cajun touch!
Seafood on Friday is not only in Lent though! George, thanks for sharing.
Leslie – You are most correct and quite frankly, this is one Louisiana dish that should be enjoyed year round. Best, George.
George,
Thanks so much for sharing your wonderful stories and recipes. Your talents never cease to amaze.
Nancy
Nancy – And the culinary talents of the Cajun and Creole people never cease to amaze me. It is an endless source of stories. Thanks for your beautiful comment. George
Thank you thank you I have found the perfect Cajun website. I moved to Lake Charles in 2008 from Ontario Canada to marry my sweet Cajun love born in Ville Platte. I have listened & enjoyed the many stories shared by his family & friends from Church Point & Ville Platte. I too enjoy the cuisine although I have a deadly allergy to any form of shellfish so I’m missing out “on the best” Of the land. I love the recipes, pics & stories “shaken not stirred” thanks to all for sharing….it warms my heart.
Love the story! (And the recipe!) Reminds me of my childhood growing up along the bayou in Chauvin, LA. I remember listening to my dad and his family members speaking Cajun French to one another all the time. His first language. Didn’t learn to speak English until he started going to school. My mom didn’t speak it so sadly it was not passed down to us. I am a displaced Cajun now living in East Central Iowa. (Long way from home). Miss my crawfish boils and fresh seafood in the freezer for sure! Glad to have found this site!! Thanks for sharing…I will happily give these recipes a try. My kids will think we’re back home!
Hey Sharon – Thanks for the kind comments and great memories you share with us. And with all that corn in Iowa, be sure to make a Cajun corn maque choux. Best, George
I can’t wait to try this recipe! Only problem is my husband has a severe shellfish allergy so I can’t use seafood stock. Can I substitute water or is there another stock you would suggest?
Hey Aleisha-
I am assuming he is not allergic to fish since this is a catfish recipe. So, I recommend using fish stock and you can simply make your own with the help of a friendly fishmonger who will give you (or sell you) a bag full of fish bones. Another idea is to purchase the catfish whole and remove the meat from the bones. Use the bones to make your stock. The point is that a good fish courtbouillon depends on a good fish stock. I wouldn’t recommend water. Best, George
Thank you so much! I will have my husband save the bones from his next fishing trip!
George.. Displaced Cajun from Crowley living in Colorado Springs. Was planning on cooking my normal creole version of catfish courtbouillion this weekend with my fellow Displaced louisianaians for the LSU game until I stumbled upon your recipe. I’m SOLD! Gonna give yours a go! Your blog makes me miss home greatly. Unfortunately I’m not making it back for the Rice Festival this year, but luckily my parents are heading down and will be heading back up with ice chests of goodness from Don’s, Best Stop and Billy’s. I’ll be down your way for the LSU vs A&M game though. Can’t wait!!! God bless and keep it up! It’s much appreciated.
Hey Tim-
One bite of catfish courtbouillion and you’ll think you’re back in Cajun country. Let us know how it turns out. Best, George
Looking forward to trying this recipe real soon! Looks like a real good site that I will be re-visiting!
Jim-
Thanks for the comment and don’t forget to subscribe to receive a weekly update for new recipes and stories. Best, George
I was introduced to Cajun cuisine through my husband, this was one of the first dishes he prepared for me. Now I live in Louisiana and I couldn’t dream of living anywhere else! Your recipes are similar to what my mother-in-law makes and are so authentic! I have been using my Breakfast at Brennan’s cook book as my Creole bible, but now I have Acadiana Table bookmarked!!
Thank you!
-Priscilla Carriere
Priscilla-
Thanks for your wonderful words. You have an adventurous culinary spirit and live in the perfect place to explore new tastes. Enjoy the journey of delicious discovery. Best, George
Thanks George,
Looking forward to trying this recipe during the 2016 Lenten season. Live in PNW, but my family’s cultural roots and tradition run deep. Beautiful pictures.
Paul
Hi George! I really enjoyed your article. My parents are from where your mother in law is from. Even though I was raised in California my favorite most memorable moments is stopping at the gas station as soon as we get to Kinder for some boudin.
I am old now but recall childhood days fishing the slews of Calcasieu river and feasting on catfish couvioun. Wish I could find a recipe for bouie. I garon tee you! Dat a good bowl of goodness. Bye now!
I love Cajun cooking! I fish out of Golden Meadow and I have a brother-in-law in Lafayette. At home in Tennessee I grill redfish 2 or 3 times a week. I have grilled catfish for many years and people around here only eat them deep fried. We had a cabin on the Tennessee River and we ate fish from bream, crappie, bass catfish very often.
My mother would use hog lard when I was a child, but now everyone uses canola oil. So, I choose to grill mine with Cajun seasoning. Anyway, on a few trips fishing a friend cooked up redfish courtbouillion and I was Hooked! Can’t wait to use catfish.
Thanks for your web page and recipes. I will try them all.
“laissez les bons temps rouler”!
Richard
Hey Richard-
This courtbouillon sauce is versatile and a mainstay of most Cajun kitchens. Catfish never tasted better! All the best to you in your exploration of Cajun cooking.
Hey Richard,
I am eager to try this version of court-bouillon. I grew up In Biloxi, Ms, and currently live in East Texas. My dad’s version I loved growing up (i now know) would be more of a Creole version due to the thick, rich tomato based sauce and he almost always used red fish. Catfish is easier to come by where I currently live, so I will be giving this a try.
Looking forward to preparing this dish, sounds wonderful.
Hi George,
I made a big pot of this last night. Excellent! There were no leftovers! I even used some of the re-hydrated shrimp in a shrimp & green onion omelette this morning.
To the folks who would like to try this, 1 cup of dried shrimp is approximately three 1.25 oz packages of Pop’s Golden Gems.
Can’t wait to try this! Where do you get dried shrimp from?
Hey Jon – Dried shrimp are sold in most grocery stores in Acadiana. If you live elsewhere, find your nearest Asian grocery and you should be able to find them easily.
Just received fresh cleaned fish yesterday; will try the recipe!
Thank you for the recipes. I am A Texan, but I love Cajun culture, music and especially the food. I have been cooking Cajun food for about 20 years and can eat it everyday.
Hey Craig – Thanks for taking a seat at our Acadiana Table and helping spread the gospel of Cajun cooking. All the best.
Hey there, George!!! I made this one a couple of days ago. My first time ever making Catfish Courtbouillon and it turned out great! You do a heck of a job, and we truly appreciate you sharing your knowledge with us. I think I’ll season my fish before I add it next time to give it even more flavor, but I like to stick with the original recipe first to “honor” the hard work and hours spent coming up with the blueprint. Look forward to deciding which recipe of yours I’m going to make next. Thanks again and Happy Holidays to y’all.
Hey Edgar – I am most honored by your comments. As for seasoning, you will find that from my wife Roxanne, I have learned to keep a light hand on the spice. I note my moderate heat levels in many of my recipes so that folks like you can add an extra shake or two of spice if you like. Personally, I almost always have a bottle of my favorite Cajun hot sauce at the table to heat things up. All the best, and I look forward to many more of your recipe adventures and comments.
I literally came home from a family wedding in Kinder, LA a few days ago. My father was born and raised there.nI told my husband that my mother loved my memere’s catfish courtbouillon and that I wanted to try preparing it for him. So we loaded up on shrimp, andouille, crawfish, and boudin balls (Billy’s in Opelousas) and trekked back to Nashville. My husband does not care for catfish; however, I did get redfish while were there. Cannot wait to try this!!
Kristina- Redfish is very traditional and you will have a very tasty courtbouillon. Let us know how it turns out. Thanks.