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Courtbouillon with Catfish

July 6, 2022

3 lb Louisiana catfish filets
1 lb Louisiana shrimp
½ lb Andouille sausage (optional)
1 c vegetable oil
1 c all-purpose flour
1 Tbsp vegetable oil
2 medium onions, chopped
1 large bell pepper, chopped
½ cup celery, chopped
1 bunch of green onion, cut on the bias
2 garlic cloves, minced
1 can tomato paste
1 can diced stewed tomatoes
2 Tbsp Worcestershire sauce
1 tsp Salt and pepper, to taste
1 tsp hot sauce, or to taste
2 tsp cayenne pepper
3 c water
8 c cooked rice

Directions

Make a semi dark roux with 1 cup oil and flour.
In a saucepan, heat 1 Tbsp oil. Add fresh vegetables, except for the garlic and saute until translucent and tender. Set aside.
Adjust roux to medium heat. Add tomato paste, and stir until dissolved. Add garlic, stewed tomatoes, and water. Simmer on low for 45 minutes, allowing roux to cook and break down.
Stir in cooked vegetables, shrimp, sausage (optional) and seasonings. Continue simmer on low until desired flavor is reached.
Gently add catfish filets. Do not stir, instead gently push side to side being careful as not to break up the fish too much.
Ladle 2 cups of courtbouillon over 1 cup of rice and serve.

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