Best Zeke Babins Black Pot Courtbouillon Recipes

Zeke Babin's Black Pot Courtbouillon image

Provided by chrissuire

Categories Stew

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 16

12 (5 -7 ounce) catfish fillets
24 shrimp, peeled and deveined (21 count)
1/4 lb butter
2 1/2 cups diced onions
2 cups diced celery
1 cup diced red bell pepper
2 (10 ounce) cans rotel
1/4 cup minced garlic
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons paprika
6 tablespoons oil-less brown roux
1 cup sliced green onion
1/4 cup minced parsley
1/2 cup hot water

Steps:

In a heavy bottomed 12" sauté pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add rotel and cook an additional 3-5 minutes. Remove from heat and set aside.
In a 6-quart black iron pot, place 1/3 of sautéed vegetables. Top with four fillets of catfish and eight shrimp. Sprinkle with one third of the salt, pepper, granulated garlic, paprika and flour or roux. Add one third of green onions and parsley. Continue layering and seasoning until all are used up. The top layer of catfish should have a good covering of green onions and parsley.
Carefully pour in 1/2 cup hot water to add moisture to bottom.
Place pot on low heat and cover tightly. Cook for one hour. Do not uncover during this process. The steaming inside the pot allows the natural juices from the fish to incorporate into the seasonings.
After one hour, remove lid and using a rubber spatula, gently separate ingredients from sides of pot, DO NOT STIR! This ensures even liquid distribution in pot. Re-cover and cook one additional hour. The courtbouillon should have a slightly rusty color due to the paprika and the consistency of the liquid should be stew-like. Season to taste with salt and pepper and serve over rice or pasta.
Note: The oil-less brown roux is available at your local grocery or may substitute all purpose flour.

Louisiana Court-Bouillon (Or Cajun Court Bouillon) image

Provided by Red_Apple_Guy

Categories Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

Steps:

Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
Cook veggies in butter until tender.
Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
Add bay leaves.
Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
Simmer 20 minutes.
Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
Adjust seasonings to taste.
Serve with rice in bowl.

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4