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.

Fish fillets cooked in a white saue on a bed of white rice.

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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.

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Fishing In Louisiana's White Lake
Ingredients
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Fishing In Louisiana's White Lake

The picture was taken by Patricia of White Lake in the morning.

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.

Ingredients

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

Instructions

First, lightly season the fish with some seasoning, then melt butter in a large, heavy skillet.

img_3480-2 — Cooking with the Cajun trinity of onions, bell pepper, and celery.

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!

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