Saturday, February 25, 2017

Cajun Courtbouillon #SundaySupper


This weekend, the Sunday Supper Tastemakers are posting about Mardi Gras. The name means 'Fat Tuesday,' in French, reflecting the practice of eating rich foods on the last evening before fasting for Lent!

Event host Marion of Life Tastes Good invited the Tastemakers to "create easy versions of Mardi Gras-inspired recipes such as jambalaya, gumbo, etouffee, king cake, crawfish boils, beignets, muffulettas, and more to celebrate!" Laissez le bon temps rouler!

The Other Mardi Gras Creations
Appetizers
Main Dishes
Sides
Desserts

We Love Cajun Bites...


We adore Cajun food. In fact, for my son's 13th birthday dinner party in December, he invited over his best buddies and they cooked thirteen different Cajun bites for dinner. Their menu included Chicken & Sausage GumboCreole Cheese BallRed Beans & RiceMaque Choux, and - their favorite! - Flambéed Bananas. So, for this event, I wanted to try a new-to-us Cajun dish. I came across several recipes for Courtbouillon which, in Louisiana, they pronounce coo-BEE-yon. 

Cajun Courtbouillon

I made a few adjustments based on what I have available to me here on California's central coast. There it would be make with catfish. Since I am not a huge fan of catfish, I opted to use filets of Pacific cod and topped it with bay shrimp. Also, I swapped in an orange bell pepper, used a fresh jalapeno for some heat, and included three different fresh herbs instead of just parsley. So, this bowl is not totally traditional, but it's delicious nonetheless!


Ingredients

  • 4 C seafood stock
  • 1/3 C butter
  • 1/3 C gluten-free flour (my husband is gluten-free...use whatever flour you normally use for thickening)
  • 2 T olive oil
  • 1 C diced onion
  • 1 C diced celery
  • 1 C diced bell pepper (I used an orange one, traditional would be green)
  • 1 C tomato sauce
  • 1 jalapeno, deseeded and finely chopped
  • 1/2 t Cajun seasoning (I used Slap Ya Mama)
  • 2 to 3 pounds white fish
  • 1 C bay shrimp, cooked
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 2 T fresh parsley, chopped
  • 1 T fresh cilantro, chopped
  • 1 T fresh tarragon, chopped
  • 1 T fresh mint, chopped
  • steamed rice for serving
  • organic lemon wedges for serving
  • more hot sauce, optional


Procedure
First step is to make a roux. Melt the butter in a skillet. Add in the flour. Whisk until it's a smooth, thick paste. Set aside until ready to use.

In a medium saucepan, heat stock to a simmer and keep warm.

In a large, flat bottom pan with a tight fitting lid, heat olive oil. Stir in the onions, celery, bell peppers, and jalapeno pepper. Cook until the onions are softened and beginning to turn translucent. Stir in the roux, then pour in the warmed stock. When the roux is completely dissolved, pour in the tomato sauce and bring to a boil. Reduce heat and simmer for 30 minutes, until reduced and thickened.

Taste and adjust seasoning, adding in the Cajun seasoning, salt, and pepper. Blend all the herbs together and set aside.


Nestle the fish in the sauce and simmer for 10 to 15 minutes, until the fish is opaque and firm to the touch.


Sprinkle the shrimp on top of the fish and top with fresh herbs.

To serve, place cooked rice in a bowl. Ladle the courtboullon over the top and serve with lemon wedges and hot sauce.


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4 comments:

  1. This looks delicious! I love that your son had a multi-course Cajun dinner for his birthday! What a fun party!

    ReplyDelete
  2. I have actually never heard of this before. It sounds absolutely wonderful!

    ReplyDelete
  3. It's been FOREVER since I've had this, it's amazing!

    ReplyDelete
  4. I have heard of courtbouillon but have never tried it. I wish I could get my dang fork through this screen!

    ReplyDelete

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