Crawdaddy USA Fan Slidell. The jewel of Louisiana Member since Sep 2006 14809 posts
Red Fish CoubionPosted by Crawdaddy on 1/23/12 at 9:00 am
Watchin John Besh this weekend cook one on his show. Looked good and very simple. I like simple dishes. Was made the way I expected. Nothing more. Unitl he got fancy with his crabs. He took crab halfs and tosed them in a shallow pan with olive oil. I never tried this. Does this do anything extra that is worth doing? He then tossed in shrimp and kept stiring for a while. Then he put the crabs and shrimp in the coubion. Looked good, I just never heard of putitng crab halfs in a a hot pan of oil.
I can see where a stock made with crabs might give it a little kick in overall flavor, but not too much else. There are a few things that are family secrets for a courtboullion that will make taste buds dance.
re: Red Fish CoubionPosted by Woody on 1/23/12 at 10:40 am to Coach Yo
I've had his version at Luke as well and it is indeed delicious. However, while the base recipe is fairly traditional, he definitely strays a bit by including shrimp, crab, and oysters at the tail end of the recipe. It's good, just dressed up a bit.
When I make courtbouillon, I'm usually just cleaning all my fish out the freezer, not too concerned with dressing it up.