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Started By
Message
Need your courtbouillon methods please.
Posted on 12/23/20 at 8:41 am
Posted on 12/23/20 at 8:41 am
Especially if from a prairie parish and more especially if you've made it with goo. My mother never taught me, and I want to make a batch for my sisters this weekend.
Posted on 12/23/20 at 8:48 am to AlxTgr
You may have better results on the food board.
Posted on 12/23/20 at 8:51 am to AlxTgr
fresh goo or you have some cleaned? How did you clean them?
I take fresh goo steaks (or flat heads/spotted cat) and season them up with salt, black pepper, red pepper, and fresh diced garlic.
In a magnalite pot, add a few table spoons of veg oil to cover the bottom.
heat over med fire
add about 2 chopped yellow onions and a chopped red and green bell pepper. a cayenne or jalapeno also.
saute the vegetables on a low fire. stir constantly. add water or chicken broth as needed and little at a time. I do this for about 1 hour.
After I have a nice little gravy, I add a table spoon or so of flour. Stir that in until it is well blended.
Then I add a can of rotel and maybe a table spoon of tomato paste.
Add more broth or water to get it to the gravy consistency that you like.
I usually let that cook all together for another 6 pack or about an hour.
keep adding your liquid as needed.
add the seasoned fish to the bottom of the pot. dont just throw them in there...nestle them down to the bottom.
cook on med-low the entire time.
Once everything starts slow bubbling, shake the pot back and forth not to let anything stick and burn.
Once the fish is your desired texture, reduce to LOW heat and add a hand full of chopped onion tops and parsley.
Serve over medium grain white rice.
Remember, this is a slow process. Do not rush it
I take fresh goo steaks (or flat heads/spotted cat) and season them up with salt, black pepper, red pepper, and fresh diced garlic.
In a magnalite pot, add a few table spoons of veg oil to cover the bottom.
heat over med fire
add about 2 chopped yellow onions and a chopped red and green bell pepper. a cayenne or jalapeno also.
saute the vegetables on a low fire. stir constantly. add water or chicken broth as needed and little at a time. I do this for about 1 hour.
After I have a nice little gravy, I add a table spoon or so of flour. Stir that in until it is well blended.
Then I add a can of rotel and maybe a table spoon of tomato paste.
Add more broth or water to get it to the gravy consistency that you like.
I usually let that cook all together for another 6 pack or about an hour.
keep adding your liquid as needed.
add the seasoned fish to the bottom of the pot. dont just throw them in there...nestle them down to the bottom.
cook on med-low the entire time.
Once everything starts slow bubbling, shake the pot back and forth not to let anything stick and burn.
Once the fish is your desired texture, reduce to LOW heat and add a hand full of chopped onion tops and parsley.
Serve over medium grain white rice.
Remember, this is a slow process. Do not rush it
This post was edited on 12/23/20 at 8:57 am
Posted on 12/23/20 at 8:54 am to AlxTgr
Step 1: catch the goo
Step 2: throw it in the trash
Step 2: throw it in the trash
Posted on 12/23/20 at 9:04 am to AlxTgr
Wife is from coonassville. Cooks great. Doesn't like coutbouillion, doesn't plan to ever cook it
Posted on 12/23/20 at 9:15 am to AlxTgr
My Mom's Redfish Court Boullion Recipe:
INGREDIENTS
2 - 3 LBS. OF REDFISH
4 - SMALL CANS TOMATO SAUCE
1 - CAN (16 OZ) STEWED TOMATOES
1 CAN GOLDEN MUSHROOM SOUP
1 - SMALL CAN OF MUSHROOMS
½ CUP SHALLOTS (GREEN ONIONS)
1 BELL PEPPER
2 LARGE ONIONS
½ CUP FLOUR
½ CUP COOKING OIL
TONY'S CHACHERE'S CREOLE SEASONING
1. CUT FISH IN TO PIECES. WASH WELL AND CHECK FOR BONES. SEASON GENEROUSLY WITH TONY'S.
2. CHOP ONIONS.
3. MAKE ROUX USING OIL AND FLOUR. HEAT OIL UNTIL VERY HOT THEN ADD FLOUR. STIR CONSTANTLY COOKING UNTIL DARK BROWN. ADD ONIONS AND COOK DOWN.
4. ADD TOMATO SAUCE, STEWED TOMATOES, MUSHROOM SOUP AND MUSHROOMS. ADD TWO CANS OF WATERS (USING STEWED TOMATO CAN)
5. ADD BELL PEPPER, MUSHROOMS AND SHALLOTS.
6. COVER AND COOK FOR ABOUT ½ HOUR.
7. ADD REDFISH AND ALLOW TO COOK FOR ABOUT 20 MINUTES. DON'T STIR TOO MUCH - IT WILL BREAK UP THE FISH
INGREDIENTS
2 - 3 LBS. OF REDFISH
4 - SMALL CANS TOMATO SAUCE
1 - CAN (16 OZ) STEWED TOMATOES
1 CAN GOLDEN MUSHROOM SOUP
1 - SMALL CAN OF MUSHROOMS
½ CUP SHALLOTS (GREEN ONIONS)
1 BELL PEPPER
2 LARGE ONIONS
½ CUP FLOUR
½ CUP COOKING OIL
TONY'S CHACHERE'S CREOLE SEASONING
1. CUT FISH IN TO PIECES. WASH WELL AND CHECK FOR BONES. SEASON GENEROUSLY WITH TONY'S.
2. CHOP ONIONS.
3. MAKE ROUX USING OIL AND FLOUR. HEAT OIL UNTIL VERY HOT THEN ADD FLOUR. STIR CONSTANTLY COOKING UNTIL DARK BROWN. ADD ONIONS AND COOK DOWN.
4. ADD TOMATO SAUCE, STEWED TOMATOES, MUSHROOM SOUP AND MUSHROOMS. ADD TWO CANS OF WATERS (USING STEWED TOMATO CAN)
5. ADD BELL PEPPER, MUSHROOMS AND SHALLOTS.
6. COVER AND COOK FOR ABOUT ½ HOUR.
7. ADD REDFISH AND ALLOW TO COOK FOR ABOUT 20 MINUTES. DON'T STIR TOO MUCH - IT WILL BREAK UP THE FISH
Posted on 12/23/20 at 9:23 am to unclejhim
quote:No, this is not a food board specialty.
You may have better results on the food board.
Posted on 12/23/20 at 9:24 am to SaDaTayMoses
quote:I am not using goo for this one. I wanted info from people who have used goo. They(you) know what they are doing
fresh goo or you have some cleaned? How did you clean them?
Posted on 12/23/20 at 9:39 am to AlxTgr
(no message)
This post was edited on 12/23/20 at 9:40 am
Posted on 12/23/20 at 9:40 am to tigerdup07
cold packing is for weird folk who don't like to enjoy themselves and have drinks
This post was edited on 12/23/20 at 9:41 am
Posted on 12/23/20 at 9:42 am to mylsuhat
quote:Yeah well my mom never did that
WASH WELL AND CHECK FOR BONES
Posted on 12/23/20 at 10:11 am to SaDaTayMoses
OK, I missed something here.
Posted on 12/23/20 at 10:14 am to AlxTgr
Dupe edited his message.
"cold packing" is throwing in fish with onions, peppers, etc all at once and letting it cook.
I do not like that method.
"cold packing" is throwing in fish with onions, peppers, etc all at once and letting it cook.
I do not like that method.
Posted on 12/23/20 at 10:21 am to SaDaTayMoses
He has twelve red fish filets he should use for this, boneless ta boot.
Posted on 12/23/20 at 10:25 am to KemoSabe65
I use amberjack or redfish.
First I start with roux, about half of what I use for gumbo. Typical onion, bellpepper, celery mix.
Once that cooks down an hour, add a can of rotel, and tomato sauce to taste. Cook down another hour or two.
Then I add the fish for about 10min, and then shrimp for the last 5 minutes.
If you want to get fancy, boil down the shrimp peelings with redfish bones to make the stock to add to the roux.
First I start with roux, about half of what I use for gumbo. Typical onion, bellpepper, celery mix.
Once that cooks down an hour, add a can of rotel, and tomato sauce to taste. Cook down another hour or two.
Then I add the fish for about 10min, and then shrimp for the last 5 minutes.
If you want to get fancy, boil down the shrimp peelings with redfish bones to make the stock to add to the roux.
Posted on 12/23/20 at 10:32 am to KemoSabe65
quote:Why do you think I made this post?
He has twelve red fish filets he should use for this, boneless ta boot.
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