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

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

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 Gumbo, Creole Cheese Ball, Red Beans & Rice, Maque 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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