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Home » Main Dishes

Fish Court-Bouillon

Published: Sep 19, 2016 · Modified: Jul 26, 2023 by Louisiana Woman · This post may contain affiliate links · 6 Comments

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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.

Jump to:
  • Fishing In Louisiana's White Lake
  • Ingredients
  • Instructions
  • More Fish Recipes
  • Fish Court-Bouillon
  • Comments

Fishing In Louisiana's White Lake

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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!"

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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.

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Cooking with the Cajun trinity of onions, bell pepper, and celery.

Add vegetables stirring often without browning them.

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Add flour, seasoning, and water.

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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

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  • Blackened Catfish Dip, Delta Meets Acadien
  • A pan of fish cakes being turned with a spatula.
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  • Easy Blackend Fish
Print
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A serving of Fish Court-Bouillon over a bed of rice on a red and white toille plate.

Fish Court-Bouillon

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A Cajun dish of fish fillets cooked in a buttery white sauce served over a scoop of hot rice is what this Fish Court-Bouillon is all about.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 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

Instructions

  1. Lightly season the fish with Cajun seasoning.
  2. Melt butter in a large, heavy skillet.
  3. Add vegetables and cook for 15 minutes on low, stirring often without browning the vegetables.
  4. Add flour, cook 1 minute then add seasoning and 2 cups of water.
  5. Cook covered on low heat for 30 minutes, long enough for the sauce to gel and become a creamy color, not brown.
  6. Add fish, cover and cook on low for 30 minutes.
  7. Garnish with green onion and serve over cooked rice.

Notes

  • 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.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes

Nutrition

  • 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

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Comments

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  1. Patricia LeDoux says

    September 19, 2016 at 6:48 pm

    Kay, I'm gonna try this recipe. Looks fantastic.
    Article is great. Glad we could help.

    Reply
    • Louisiana Woman says

      September 19, 2016 at 6:59 pm

      You're welcome, my friend! Glad you liked it and I'll see you soon. Running low on fish.

      Reply
  2. birdrouge says

    September 19, 2016 at 8:13 pm

    My grandmother Saltzman cooked that so well. I've never tasted any better. Thinking about it now I'd say it was butter rich. Both she and my grandmother Breaux told me to reserve water added (in excess) because, in their Cajun explanation, "fish make their own water, cher"! Food makes wonderful memories, doesn't it?

    Reply
    • Louisiana Woman says

      September 19, 2016 at 9:45 pm

      Ah, yes it does! Good tip. Thanks.

      Reply
  3. Nanner says

    June 20, 2018 at 8:30 pm

    It was delicious and so easy to make!

    Reply
    • Louisiana Woman says

      June 20, 2018 at 10:00 pm

      Thanks, I’m glad you gave it a try! It’s a flavorful, easy meal.

      Reply

At Louisiana Woman Blog, I share recipes and stories about life in South Louisiana. The food here is authentic and easy to prepare. I hope you enjoy a taste of my rich Cajun heritage with recipes that preserve the precious culture of South Louisiana.

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