Catfish And Shrimp Coubion Recipe

Cajun Shrimp Coubion with Fish Creole Contessa

WEBOct 2, 2014 · Add two tablespoons of olive oil to pan over medium heat. Add bell pepper, onion, and celery to pan and saute 5 minutes. Add …

1. Mix seasoning blend together and set aside.
2. Add two tablespoons of olive oil to pan over medium heat.
3. Add bell pepper, onion, and celery to pan and saute 5 minutes. Add garlic and cook 1 minute more. Season with 1 tablespoon of seasoning blend, mix well.
4. Add butter and remaining olive oil to pan.

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Catfish Courtbouillon Recipe Cajun Catfish …

WEBJun 24, 2019 · Mix the flour and cornmeal. Salt the catfish fillets, then dust them in the flour mixture. Fry the fish over medium-high heat until nicely …

1. Make the sauce. Heat the butter in a large frying pan over medium high heat and saute the onion, celery, red pepper and serrano until soft, about 5 minutes.
2. Add the garlic, tomato, thyme and Cajun seasoning and let this cook another minute or two, then pour in the white wine and bring to a boil. Let this boil down by half, then add the stock and simmer this uncovered for 10 minutes. Turn off the heat, cover the pan and set aside.
3. In another frying pan, heat the bacon fat. Mix the flour and cornmeal. Salt the catfish fillets, then dust them in the flour mixture. Fry the fish over medium-high heat until nicely browned, about 3 to 5 minutes per side.
4. Drain any extra fat, leaving only about a tablespoon. Add the sauce to the pan with the fish, add the chopped herbs and lemon juice to taste. Swirl it all in the pan to mix. To serve, carefully lift a fish fillet with a long spatula, or two spatulas, and set on individual plates. Spoon over some sauce and serve with steamed rice.

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Paw Paw’s Catfish Courtbouillon II

WEBSep 18, 2004 · Step 3. In a separate pot, make the roux using 1/2 cup flour and 1/2 cup oil. Add all other ingredients to fish stock. Boil all of the …

1. In a medium heavy gauge stockpot, boil the 3-4 lbs of catfish filets in one gallon of water to make fish stock. Approximately 10 minutes. Authors Note: After trial and error I recommend keeping the filets as whole as possible - when you re-add them to the dish they will break apart but it will be in decent chunks. Do not break them up or you will end up with shreds. If you have catfish heads you can use them as they season (flavor) the water even more.
2. Carefully remove fish head from the water and set aside.
3. In a separate pot, make the roux using 1/2 cup flour and 1/2 cup oil. Add all other ingredients to fish stock. Boil all of the ingredients and the roux for one hour instead of the recommended 25 minutes - I find that the roux needs longer to boil than just 25 minutes.
4. Add the bay leaf; then add the catfish and simmer for 30 minutes. To prevent scorching, shake the pot from side to side; do not stir. Stirring has a tendency to break up the fish.

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