Louisiana Court-Bouillon (Or Cajun Court Bouillon)

Name: Louisiana Court-Bouillon (Or Cajun Court Bouillon)
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 2 bay leaves; 1 small bell pepper, chopped; 0 teaspoons black pepper; 2 Tbsps butter; 425 grams diced tomatoes; 0 teaspoons cayenne pepper; 2 stalks celery, chopped; 710 milliliters cooked rice; 1 Tbsp creole seasoning; 454 grams fish (flounder, snapper, and or or shrimp); 591 milliliters fish stock; 4 Tbsps flour, browned; 30 milliliters fresh parsley, chopped; 2 Tbsps fresh thyme, chopped; 2 garlic cloves, chopped; 0 teaspoons hot sauce; 3 slices lemon slices; 1 medium onion, chopped; 1 teaspoons salt; 1 teaspoon Worcestershire sauce

Louisiana Court-Bouillon (Or Cajun Court Bouillon)

Louisiana Court-Bouillon (Or Cajun Court Bouillon) might be just the Creole recipe you are searching for. This side dish has 175 calories, 13g of protein, and 4g of fat per serving. This pescatarian recipe serves 10. A mixture of canned tomatoes, flour, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.Cook veggies in butter until tender.

Ingredients you will need

Creole Seasoning

Butter

Fish

Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Add bay leaves.

Ingredients you will need

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.

Ingredients you will need

Salt And Pepper