This Fish Court-Bouillon is all about a Cajun dish of fish fillets cooked in a buttery white sauce served over a scoop of hot rice. It was a lost recipe now found.
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On one of my visits to Kaplan, Louisiana, I picked up some catfish from my friends, James and Patricia LeDoux, who have a crab and fishing business. This started to supplement their income for their growing family, and it is now a full-time business.
Fishing In Louisiana's White Lake
White Lake Wetlands Conservation is located southwest of Vermilion Parish, about seven miles south of Gueydan. The lake is the most southern body of water before the Gulf of Mexico in Louisiana. Its brackish (salt and fresh) water makes for a cleaner-tasting seafood. Studies show that White Lake's seafood (crabs, fish, shrimp, and frogs) is the best tasting and cleanest, other than Lake Pontchartrain, in the United States.
These wetlands are also a duck hunter's paradise. The LeDoux's say they are very blessed with good health and the opportunity to fish in such a place, and James says, "The boss (Patricia) is not too bad either!"
During this same trip to Kaplan, my friend, Tina, helped me rediscover this recipe for Fish Court-Bouillon (pronounced "coo-bee-on"). My Paw-Paw Greene had once talked me through it on the phone when preparing it for him. To my dismay, I didn't write it down. So I took my delicious White Lake catfish home to Arkansas and figured out this recipe with the help of my friend Tina.
- fish - catfish or any firm fish can be used
- salted butter - to cook the Cajun trinity below
- onion - freshly chopped
- green bell pepper - or any color pepper will do
- celery - chopped
- garlic cloves - pressed or finely chopped
- flour - to thicken the gravy
- Cajun seasoning - or any seasoning combination you prefer
- water - to make the gravy; since fish naturally release water after cooking, adding more water may be needed to thin the gravy
First, lightly season the fish with some seasoning, then melt butter in a large, heavy skillet.
Add vegetables stirring often without browning them.
Add flour, seasoning, and water.
Cook on low heat for 30 minutes, add the fish, and cook for 30 minutes more, covered. Garnish with green onion and serve over cooked rice.
This is another way to enjoy delicious White Lake catfish or your favorite fish, thanks to my friends back home!
More Fish Recipes
- 2 pounds fish
- 4 tablespoons salted butter
- 1 cup onion, chopped
- .5 cup green bell pepper
- .5 cup celery
- 2 cloves garlic, pressed
- 3 tablespoons flour
- .5 teaspoon or more Cajun seasoning, like Slap Ya Mama
- 2 cups water
- Lightly season the fish with Cajun seasoning.
- Melt butter in a large, heavy skillet.
- Add vegetables and cook for 15 minutes on low, stirring often without browning the vegetables.
- Add flour, cook 1 minute then add seasoning and 2 cups of water.
- Cook covered on low heat for 30 minutes, long enough for the sauce to gel and become a creamy color, not brown.
- Add fish, cover and cook on low for 30 minutes.
- Garnish with green onion and serve over cooked rice.
- Substitute Cajun seasoning with salt and pepper or any seasoning combination suitable to your taste.
- Check often while cooking and adjust the heat, being careful not to brown the vegetables or the sauce.
- The fish will release some moisture while it cooks, so add more water if necessary to get the consistency of the gravy you prefer.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Serving Size: 8 ounces
- Calories: 446
- Sugar: 1.9 g
- Sodium: 754 mg
- Fat: 24.9 gr
- Saturated Fat: 9.3 g
- Trans Fat: 0
- Carbohydrates: 8.7 g
- Fiber: 1.1 g
- Protein: 44.6 g
- Cholesterol: 166.5 mg
Keywords: fish court-bouillon
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