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Started By
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1
Posted on 12/23/20 at 11:29 am to KemoSabe65
Not a fan of the dill. But mine is pretty close. I brown some paste with roux and a little onion then pretty much follow that recipe. I add a little red wine and light sprinkle of crab boil on fish and let them marinate in fridge until ready. If I have some trout filets, I add those to sauce early and let them break up.
Oh and Alx, make sure you trim the bloodline out of fish too.
Oh and Alx, make sure you trim the bloodline out of fish too.
Posted on 12/23/20 at 11:32 am to AlxTgr
Go to cajun ninja website/YouTube and search for his courtbuillon video.
Its a SOLID method.
Its a SOLID method.
Posted on 12/23/20 at 11:35 am to the LSUSaint
quote:I liked his sticky chicken. I'll check it out.
Go to cajun ninja website/YouTube and search for his courtbuillon video.
Its a SOLID method.
Posted on 12/23/20 at 11:54 am to AlxTgr
From Mamou-
Start by making a light roux in a side skillet
In cast iron pot, sauté onions and garlic on medium high heat until they are about to stick. Add just enough stock to keep them from sticking and allow to cook all the way down again. Repeat 3 times. Add a handful of chopped green onions and sauté.
Add 1 can of tomato sauce and cook with onions until the sauce turns a dark reddish brown color. Stir in roux and stock. At this point you should have the amount of gravy needed for the entire meal. Salt and pepper to taste. Add in preseasoned fish and turn fire to low heat. (We call it “put it on bloop). You should only see bubbles every few seconds. Allow to simmer turning pot (DO NOT STIR) every 15 minutes to keep fish from sticking to the pot. For catfish with bones simmer for about 1 hour. 15 minutes before serving, add chopped green onions and parsley
Enjoy!
Start by making a light roux in a side skillet
In cast iron pot, sauté onions and garlic on medium high heat until they are about to stick. Add just enough stock to keep them from sticking and allow to cook all the way down again. Repeat 3 times. Add a handful of chopped green onions and sauté.
Add 1 can of tomato sauce and cook with onions until the sauce turns a dark reddish brown color. Stir in roux and stock. At this point you should have the amount of gravy needed for the entire meal. Salt and pepper to taste. Add in preseasoned fish and turn fire to low heat. (We call it “put it on bloop). You should only see bubbles every few seconds. Allow to simmer turning pot (DO NOT STIR) every 15 minutes to keep fish from sticking to the pot. For catfish with bones simmer for about 1 hour. 15 minutes before serving, add chopped green onions and parsley
Enjoy!
Posted on 12/23/20 at 12:03 pm to SaDaTayMoses
That sounds legit.
What’s the difference between this and a couvillion?
What’s the difference between this and a couvillion?
Posted on 12/23/20 at 12:32 pm to bobdylan
quote:
What’s the difference between this and a couvillion?
The spelling
Posted on 12/23/20 at 12:34 pm to AlxTgr
A courtbouillion for a couyon.
Posted on 12/23/20 at 12:40 pm to Quatre Pot
quote:This one sounds the most like ours. Although, I don't think she ever made a roux.
From Mamou-
Posted on 12/23/20 at 12:43 pm to SaDaTayMoses
quote:
SaDaTayMoses
I pretty much follow this recipe but I like to throw some tomato paste in with the vegetables to brown. I pretty much almost burn the veggies and tomato paste, then add just a little bit of water then repeat that a few times.
Posted on 12/23/20 at 1:34 pm to AlxTgr
Personally, I like a red based gravy and make it fairly thick as it cooks down before I add the fish. When I do add the fish I'll gently put it in the Dutch oven and place lemon slices on top of the fish.
As the fish cook, they will release a fair amount of liquid and that thins the gravy some and that's why I start with a thick gravy to begin with.
As the fish cook, they will release a fair amount of liquid and that thins the gravy some and that's why I start with a thick gravy to begin with.
Posted on 12/23/20 at 2:05 pm to SaDaTayMoses
quote:say no more
In a magnalite pot,
Posted on 12/23/20 at 2:08 pm to KemoSabe65
quote:You may as well come on into Alex and cook em too
He has twelve red fish filets he should use for this, boneless ta boot.
Posted on 12/23/20 at 3:08 pm to AlxTgr
I've never et such but it sounds pretty damned good. 
Posted on 12/23/20 at 4:21 pm to AlxTgr
Goo is good as long as you treat it like redfish. Grill it out like OP is doing. Frying it is not a great idea. People pass it up because they think you have to fry everything.
Posted on 12/23/20 at 4:31 pm to AlxTgr
I make 2-3 a year. I use catfish though. Not sure what Jerome does with the goo I give him. Mine is real similar to the one LSUHat posted. I put a good bit of effort in my seafood stick. I think that is key
This post was edited on 12/23/20 at 4:32 pm
Posted on 12/23/20 at 5:52 pm to LSUballs
It looks like you are meant to just barely cook the fish through right? What I mean is that a lot of Mediterranean dishes are similar to this but the meat is usually falling apart more like a stew.
Posted on 12/24/20 at 12:25 am to SaDaTayMoses
quote:
cold packing" is throwing in fish with onions, peppers, etc all at once and letting it cook.
I do not like that method.
Never heard it called that. I like doing that when I have good fresh fish. Don’t use much tomato.
When the fish come out the freezer making a roux and cooking down the onions can hide the fish taste.
I’ve don’t both and both are good. I’ve also added crabmeat and shrimp then I guess it becomes something different than courtbullion.
Posted on 12/24/20 at 6:29 am to AlxTgr
My great granny’s recipe. I use it and it comes out perfect every time. Not in the recipe, but if it’s some big greasy catfish, I’ll boil the chunks and get some of that shite out. It’ll float to the top.
Best is that belly meat
Best is that belly meat
This post was edited on 12/24/20 at 6:32 am
Posted on 12/24/20 at 11:30 am to AlxTgr
Whatever recipe you go with, add a small amount of liquid crab boil if you like that flavor.
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