CATFISH COURTBOUILLON 2 Sticks of Salted Butter 1 Onion 2 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 4 Cloves of Garlic 2 Tablespoon of All Purpose Flour 1 (6 oz) Can of Tomato Paste 1 (28 oz) Cans of Crushed Tomatoes 1 (10 oz) Cans of Original Rotel 2 (15 oz) Cans of Tomato Sauce 2 Cups of Hot Water 1 Tablespoon of Sugar 1 Tablespoon of Parsley Flakes 1/2 Tablespoon Salt 1/2 Tablespoon of Black Pepper 2 Bay Leaves 1/4 Teaspoon Cayenne Pepper *optional* Cajun Seasoning to Season Fish 2-3 lbs of Catfish Filets Start out by getting a large pot heated over a Medium/Low heat. Chop the onion, celery, bell peppers, green onion, and garlic. Melt the butter in the heated pot. Once the butter has melted, add in the chopped vegetables. Sauté the vegetables for 40 minuets. After 40 minuets, move the vegetables to one side of the pot, and add the flour to the opposite side. Blend the flour in. Continue to cook down for 10 more minuets. After 10 minuets, add the tomato paste. Cook for another 10 minuets. Next add the crushed tomato, rotel, tomato sauce, sugar, parsley, salt, pepper, and bay leaves. Mix well. Add the 2 Cups of hot water. Bring to a slight boil, cover, lower fire to simmer, and let cook for 1 hour. While the sauce is cooking, season both sides of your catfish fillets with Cajun Seasoning. Keep cool until ready. When the 1 hour is up on on the sauce, add your catfish fillets to the sauce, pushing each fillet under the sauce. Raise the heat back up to a slight boil, cover, lower to simmer, and cook for another hour. Cook some rice, and enjoy!
Love this. Enjoy your demonstration so much can't keep up with what you add. One thing for sure that you add is excitement, enjoyment and much interest. Thanks
Made this dish today my man. Excellent recipe. Used Seafood stock instead of water and added 1/2 tsp of the cayenne. Family is raving over the meal!! Thank you!!
My courtbouillion recipe is drastically different than this, but I will support anyone that's promoting courtbouillion in general. This is my absolute favorite south-Louisiana dish. Many folks are interested in gumbo, jambalaya, and etouffee, but courtbouillion is where it's at IMO. I grew up with gulf-caught (while shrimp trawling) Redfish Courtbouillion, but honestly, almost any fish will work. I like to add shrimp to my courtbouillion, as well. Kudos to you for covering an excellent, though less well-known, dish.
I've made this a number of times from a recipe from the Lake Charles, La. restaurant 'Paw Paw's Seafood.' They make it slightly different, though, by breading, seasoning and frying the catfish before you put it in the pot with the tomato sauce.
So Albertsons had a sale on fresh catfish. After having a fry I had a couple of lbs left over. The wife started yammering about “Catfish Couillon” and shoved this video in my face. Good decision. This was outstanding. I couldn’t recommend more. Thanks.
Please don't get angry with me. I didn't have fish on hand but went ahead and made this dish with Chicken thighs tonight. I just had to let you know it was fantastic. Thanks for sharing your skills with us. God Bless and Merry Christmas to you and your family.
Kreig Hirstius haha, as if I would get angry. Great recipe come about by trying new things! Bravo to you! Sounds awesome! God bless you all, and Merry Christmas as well. 😁👊🏻🎄🙏🏻☝🏻
Never heard of this dish, looks delicious! I like that you included what to serve with it. Looking forward to more of your great videos! Thanks!! PS, love the music!!!
Take your catfish bones and put them in a stock pot with some bay leaves, onions, garlic & water to make fish stock! Pull off all the skin before you put it in the pot and reduce it down to concentrate all the flavors then put that in your coubion! Trust me it makes all the difference!
If you had to get your catfish filets at the store and it came deboned, making a shrimp stock out of the shells will also work! Obviously tastes a little different, but that fish flavor still packs a punch.
Paula Murphy bravo!!! That’s awesome! I often tell people if I could go back, I would season both sides of the fish. Kudos to you on taking notice. 😊👊🏻
Late to the game as usual, but after reading the comments, I came to say this...my dad grew up in SWLA, he didn’t even speak English as a child. I have grown up here in Louisiana with all of his recipes he cooked my whole life. He made catfish Courtbouillion with a red sauce just like this, and sometimes, would even thrown some potatoes in too. Was always different, because he didn’t measure, and was always delicious. Everyone has their own variation, but I plan on cooking this tonight, with potatoes and a potato salad, and I am sure I may even make a roux ...either way, it will be delicious!!! C’est Bon!!!!
You even have the zydeco in the background! You know how to cook right when you got that zydeco on! 😂 My husband is gonna love this! I perfected gumbo and red beans and this is next on my list. Thank you!
I just found you on Facebook less than 24 hours ago through your chicken & sausage gumbo recipe. I immediately came over to CZcams to subscribe & turn on my notifications! Since then, I've watched EVERY SINGLE video on your channel & I love them all! Catfish is my least favorite fish, I just think it's a bit too fishy for me. However, my husband loves it so I'll definitely make this dish for him. It looks amazing & I can't wait to try it! Thank you for sharing all your delicious recipes!! My husband & I are both from Alexandria, LA & we plan to the everything on your channel!!! Please add shrimp & grits to the recipe request list 🙏🏽
This really is delicious. I added a little more flour and added seafood stock in lieu of water, but for the most part I followed your recipe. My grandmother would cook courtbouillon with Goo fish. Lots of bones, I remember she would have to boil the meat off the bones. I would say it’s even better with catfish though. Thanks for the recipe! Ienjoy your videos my man, take care!
The fried version of courtbullion is amazing. Make the sauce with seafood stock and shrimp And Serve it in a bowl and then top it with fried catfish Nuggets bruh mnnn.
James Descant right on! If you like a kick, Definitely add the Cayenne. Furthermore, you can even Season both sides of the fish. Just be careful, it can sneak up on ya! 👊🏻 🔥
I've eaten this dish all my life and it's just not made like the old Creole ladies made it, Granny always started with the roux cooking it long and dark brown..., ppl nowadays just want to cook this delicious dish so fast..., I've never had this dish with all that runny tomato sauce in it, but everyone have there own variation....
You will find that with any dish. It doesn't mean its not 'authentic' or just as good. I know a lot of people that would refuse to eat it if there wasn't a catfish head or two staring back at you anytime you opened the pot.
I don’t want to sound like I’m knocking it, I love your channel and your cooking, but how I grew up that was a sauce picant. I courtboullion was started with more of a roux. Gives it a nice dark color and a fuller flavor. Maybe you can try it one day. 🤷🏻♂️
elephantfire78 As I will not knock you as well. I’ve learned that a sauce piquant is made with a roux. I wouldn’t say either of us are wrong, it’s just how we learned. 😊👊🏻 Here is my sauce piquant. czcams.com/video/vu2D75HlJF0/video.html
Trying to make this but i dont remember it being red when i was a kid it was brown and took a long time to make. I miss my childhood foods now i wish i spent more time in the kitchen
LaDarrell Hickman yea there were some who made it that way. I think it all just has to do with how you grew up. It was always red when I was young. I’m sure you could get a brown color if you make a roux and really brown the vegetables.
Great recipe as always! We love you at home over here in Denham springs! I was born in Lafayette, and raised in avoyelles parish... it's a lil touch of home. People dont cook like that around here, it's a welcome change. We would love to meet you someday. Tha is again.
Happy New Year Mon Ami.... I was raised south of Abbeville , La. We never cooked catfish like that in a all red sauce... Courtboullion is not cooked that way on the coastal parts of Louisiana and not stirred, just turn the black iron pot.... Yours does look tempting though.... Just IMHO Mon Ami....
I generally don't care for catfish unless it's Cajun fried, but this dish does look good. I could imagine it being good being made with everything exactly the same except using beef cube steak instead of the fish. it'd be kind of like a Cajun Swiss steak.
CATFISH COURTBOUILLON
2 Sticks of Salted Butter
1 Onion
2 Sticks of Celery
1 Green Bell Pepper
1 Red Bell Pepper
1 Bunch Green Onions
4 Cloves of Garlic
2 Tablespoon of All Purpose Flour
1 (6 oz) Can of Tomato Paste
1 (28 oz) Cans of Crushed Tomatoes
1 (10 oz) Cans of Original Rotel
2 (15 oz) Cans of Tomato Sauce
2 Cups of Hot Water
1 Tablespoon of Sugar
1 Tablespoon of Parsley Flakes
1/2 Tablespoon Salt
1/2 Tablespoon of Black Pepper
2 Bay Leaves
1/4 Teaspoon Cayenne Pepper *optional*
Cajun Seasoning to Season Fish
2-3 lbs of Catfish Filets
Start out by getting a large pot heated over a Medium/Low heat.
Chop the onion, celery, bell peppers, green onion, and garlic.
Melt the butter in the heated pot.
Once the butter has melted, add in the chopped vegetables.
Sauté the vegetables for 40 minuets.
After 40 minuets, move the vegetables to one side of the pot, and add the flour to the opposite side. Blend the flour in.
Continue to cook down for 10 more minuets.
After 10 minuets, add the tomato paste.
Cook for another 10 minuets.
Next add the crushed tomato, rotel, tomato sauce, sugar, parsley, salt, pepper, and bay leaves. Mix well.
Add the 2 Cups of hot water.
Bring to a slight boil, cover, lower fire to simmer, and let cook for 1 hour.
While the sauce is cooking, season both sides of your catfish fillets with Cajun Seasoning. Keep cool until ready.
When the 1 hour is up on on the sauce, add your catfish fillets to the sauce, pushing each fillet under the sauce.
Raise the heat back up to a slight boil, cover, lower to simmer, and cook for another hour.
Cook some rice, and enjoy!
The Cajun Ninja p
Love this. Enjoy your demonstration so much can't keep up with what you add. One thing for sure that you add is excitement, enjoyment and much interest. Thanks
You and minuets in EVERY recipe, cracks me up! GEAUX TIGGAHS! WHO DAT!?
The Cajun Ninja Don’t forget to give us creole our props since this is a creole dish
Thank you for not calling it a "couvillion'. Drives me nuts.
Made this dish today my man. Excellent recipe. Used Seafood stock instead of water and added 1/2 tsp of the cayenne. Family is raving over the meal!! Thank you!!
My Dad used to make this but he used red snapper instead of catfish. It's the best memory I have of him.
My courtbouillion recipe is drastically different than this, but I will support anyone that's promoting courtbouillion in general. This is my absolute favorite south-Louisiana dish. Many folks are interested in gumbo, jambalaya, and etouffee, but courtbouillion is where it's at IMO. I grew up with gulf-caught (while shrimp trawling) Redfish Courtbouillion, but honestly, almost any fish will work. I like to add shrimp to my courtbouillion, as well. Kudos to you for covering an excellent, though less well-known, dish.
I've made this a number of times from a recipe from the Lake Charles, La. restaurant 'Paw Paw's Seafood.' They make it slightly different, though, by breading, seasoning and frying the catfish before you put it in the pot with the tomato sauce.
We always used what we called "trash fish" as a way to make use of them (like choupique , gar , buffalo etc,)
Boulliabase American.
So Albertsons had a sale on fresh catfish. After having a fry I had a couple of lbs left over. The wife started yammering about “Catfish Couillon” and shoved this video in my face. Good decision. This was outstanding. I couldn’t recommend more. Thanks.
I just love that shirt he's wearing
👍👍👍👍One of the best authentic Louisiana cooking videos I've watched.
Tammy Nicholson that is so kind. Thanks for taking the time to send me this. 😊🙏🏻
I just happen to have a pound of Grouper filet on hand. So tomorrow after church, ill be making this!
Thanks
Please don't get angry with me. I didn't have fish on hand but went ahead and made this dish with Chicken thighs tonight. I just had to let you know it was fantastic. Thanks for sharing your skills with us. God Bless and Merry Christmas to you and your family.
Kreig Hirstius haha, as if I would get angry. Great recipe come about by trying new things! Bravo to you! Sounds awesome! God bless you all, and Merry Christmas as well. 😁👊🏻🎄🙏🏻☝🏻
Never heard of this dish, looks delicious! I like that you included what to serve with it. Looking forward to more of your great videos! Thanks!! PS, love the music!!!
Mystic Fire it’s a creole dish
Take your catfish bones and put them in a stock pot with some bay leaves, onions, garlic & water to make fish stock! Pull off all the skin before you put it in the pot and reduce it down to concentrate all the flavors then put that in your coubion! Trust me it makes all the difference!
I cannot believe he didn't use stock. That is so important in this dish!
If you had to get your catfish filets at the store and it came deboned, making a shrimp stock out of the shells will also work! Obviously tastes a little different, but that fish flavor still packs a punch.
Did i miss the Cajun seasoning? 😩
I made this dish yesterday, it was OUTSTANDING, I added more cajun spice. thank you so much for this recipe.!!!!#1
Paula Murphy bravo!!! That’s awesome! I often tell people if I could go back, I would season both sides of the fish. Kudos to you on taking notice. 😊👊🏻
I added about two TBS Cajun Seasoning
Recipe looks Great....Making one today. Thanks and Peace from Houma, Louisiana!
Hey right on Doug! That’s awesome!
That catfish is the realness - piyahhhh forever.
love making dinner with your recipes! i am making this today. it is my fiancé’s fav dish.
Makes an awesome lunch for a group!...Thanks for sharing...
Make a catfish stock from the bone! Cook it for about 40 minutes you won't believe the flavor it adds to the dish!!!
Late to the game as usual, but after reading the comments, I came to say this...my dad grew up in SWLA, he didn’t even speak English as a child. I have grown up here in Louisiana with all of his recipes he cooked my whole life. He made catfish Courtbouillion with a red sauce just like this, and sometimes, would even thrown some potatoes in too. Was always different, because he didn’t measure, and was always delicious. Everyone has their own variation, but I plan on cooking this tonight, with potatoes and a potato salad, and I am sure I may even make a roux ...either way, it will be delicious!!! C’est Bon!!!!
Pamela, this is great. Thank you for chiming in. 😊🙏🏻
That's a real good job. Pi-YAAAAAAAAAAA paw paw say dat. WHO DAT!
Well I have never cooked this before. But now I will! Thx My friend.
You even have the zydeco in the background! You know how to cook right when you got that zydeco on! 😂 My husband is gonna love this! I perfected gumbo and red beans and this is next on my list. Thank you!
Lynn_Lynn LoL I appreciate you tuning in!
Love your videos! I'm making catfish and crab coubion tonight! I love living in S.W. Louisiana! Awesome job, keep those videos coming!
TheMsLady4Real that is awesome! I appreciate the support. 😊🙌🏻
I just found you on Facebook less than 24 hours ago through your chicken & sausage gumbo recipe. I immediately came over to CZcams to subscribe & turn on my notifications! Since then, I've watched EVERY SINGLE video on your channel & I love them all! Catfish is my least favorite fish, I just think it's a bit too fishy for me. However, my husband loves it so I'll definitely make this dish for him. It looks amazing & I can't wait to try it! Thank you for sharing all your delicious recipes!! My husband & I are both from Alexandria, LA & we plan to the everything on your channel!!! Please add shrimp & grits to the recipe request list 🙏🏽
Haha that's awesome!! Thanks so much!
I'll add it to the request list.
Very happy to have you guys tuning in. 😊
My son no longer calls Bay Leaves "bay leaves." They are officially called "Pi-Yaaahss." Thank you. lol
Blair Champagne lol, that is awesome! 👏🏻😄
Made this recipe and my wife and I loved it. We did not add any salt.
Ken Daigrepont right on man! That’s awesome!
house full of 5 boys. this is a go to dish, your take= c'est tres bon!!
Marni Shaw very kind of you! 😊🙏🏻
I love your shirt.
Yes one of my favorites
Omg I love your channel
This really is delicious. I added a little more flour and added seafood stock in lieu of water, but for the most part I followed your recipe. My grandmother would cook courtbouillon with Goo fish. Lots of bones, I remember she would have to boil the meat off the bones. I would say it’s even better with catfish though.
Thanks for the recipe! Ienjoy your videos my man, take care!
Hey that’s awesome man! Sounds like you crushed it!
Mine too not many people know about goo she would do it in the oven or she would use gar fish
Seafood stock would have been good instead of water but I love the recipe!
The fried version of courtbullion is amazing. Make the sauce with seafood stock and shrimp And Serve it in a bowl and then top it with fried catfish Nuggets bruh mnnn.
I saw your shirt....ROCK STAR!
Very good 👍
Made this tonight! The family loved it! We love all of your recipes! Pi-ya!!!! 🔥🍽️
My boy done did it again... I'm gonna cook this up tonight! Pi-yahhhhhhhhhhhhhhh!
James Descant right on! If you like a kick, Definitely add the Cayenne. Furthermore, you can even Season both sides of the fish. Just be careful, it can sneak up on ya! 👊🏻 🔥
I did it! Good recipe thank you for that Cajun Ninja!
Thanks as always for your great recipes. I have a request. A good Hamburger Steak and potatoes recipe.
Raymond Naquin on the agenda! 😊
Im from louisana my granny is 94 she is the last generation that can fix it so good
Delicious! Everyone loved it! I did put triple the sugar though. I like a little sweetness with my red sauce.
Yessss there you go adding a photo of the meal at the end!
Handi Man Blake Doucet ha, I do that at the end of every single video. 😜
Look sooooo much like a great sauce piquant 😊
great recipe.
I've eaten this dish all my life and it's just not made like the old Creole ladies made it, Granny always started with the roux cooking it long and dark brown..., ppl nowadays just want to cook this delicious dish so fast..., I've never had this dish with all that runny tomato sauce in it, but everyone have there own variation....
well I can tell you this much, this certainly did not cook fast. I believe the key here is like you said, everyone has their own variation. 😊
I agree Brenda. My folks make this completely different and they've been in Louisiana for a century.
You will find that with any dish. It doesn't mean its not 'authentic' or just as good. I know a lot of people that would refuse to eat it if there wasn't a catfish head or two staring back at you anytime you opened the pot.
Just because your Meemaw made it a certain way doesn't mean it's the only way.
Guess what!??? We caught some catfish this past weekend and now coobeeyonh sha!!!!🤗
Yes indeed!!
Caught some bayou catfish yesterday now trying your recipe
i cant wait to make this!!!
Great job!
My dad would make this and omg 🤤
I don’t want to sound like I’m knocking it, I love your channel and your cooking, but how I grew up that was a sauce picant. I courtboullion was started with more of a roux. Gives it a nice dark color and a fuller flavor. Maybe you can try it one day. 🤷🏻♂️
elephantfire78 As I will not knock you as well. I’ve learned that a sauce piquant is made with a roux. I wouldn’t say either of us are wrong, it’s just how we learned. 😊👊🏻 Here is my sauce piquant.
czcams.com/video/vu2D75HlJF0/video.html
The Cajun Ninja nice! I made the after boil soup yesterday, and my wife was talking s*#t about it until she tasted it. 👌🏽😂
Other way around. Sauce piquant is made with roux
Love the shirt
I’m surprised you didn’t make a darker roux for this recipe.
I use gar fish.....but that looks DEEEEEEEELICIOUS 🤗🍽🤗🍽🤗
Shannon Guidry hey right on! Way to put that gar to good use! 😁
Would you cook kit the same way as using catfish?
U just gained a subscriber.
I love your energy.
Donneville Prescott right on! Thanks for tuning in!
@@TheCajunNinja I'm about to make one right now with some gar fish shrimp and smoke sausage
Trying to make this but i dont remember it being red when i was a kid it was brown and took a long time to make. I miss my childhood foods now i wish i spent more time in the kitchen
LaDarrell Hickman yea there were some who made it that way. I think it all just has to do with how you grew up. It was always red when I was young. I’m sure you could get a brown color if you make a roux and really brown the vegetables.
Great recipe as always! We love you at home over here in Denham springs! I was born in Lafayette, and raised in avoyelles parish... it's a lil touch of home. People dont cook like that around here, it's a welcome change. We would love to meet you someday. Tha is again.
kqueb1 hey right on! I really appreciate the support! 😊👊🏻
Hello
What? They don’t make courtbouillon in Denham springs? You sure? I’m in the greater New Orleans area and we make it all the time...grew up on it...
I’ll try it thanks
(subscribed) all your dishes look fiya bra
Nice shirt. I've cooked this twice with a recipe I found somewhere. I quit cuz it's too good. I loose control when I eat catfish courtbullion.
Happy New Year Mon Ami.... I was raised south of Abbeville , La. We never cooked catfish like that in a all red sauce... Courtboullion is not cooked that way on the coastal parts of Louisiana and not stirred, just turn the black iron pot.... Yours does look tempting though.... Just IMHO Mon Ami....
Yo my brother I'm making this again right now!!!! 👍😎🤑🤗🤗🤗
U da man!
My mom used to make this so good
Same here! 😁👊🏻
In my experience, the sugar kicks it up a notch.
Awesome video and it was good thank you.
This would be a good video to Redo not in vertical recording.
Some make it tomato and some make it like gumbo
I would add some Ball’s seasoning!!!
Looks good where did you order your cooking spoon from?
Can you cook some okra without slime and cooked all the way down with shrimp? Sorry if you already have a video out.
How many quarts is that pot? Need to know so I can reduce the recipe to fit my pot
Where can I get a pot like that?
I will have to Try That One
Magnalite the best
I forgot my crushed tomatoes and my bay leaf 🥺
Got dat magnolite pot going. Dey don’t know nothing abot dat cher
I'm sure you may have covered this eons ago but where did you get that most awesome dutch oven ?
You can find them on amazon and ebay
Google magnalite pots
Oh yeah lol
Raw fish in cooked tomato sauce?
to much tomato, cheft C J Abear. making this for over 50 years for very large crowds. is this cajun are Italian sauce.
Can you used a crockpot instead?
Brenda Lo hmmm... I'm not sure I'd recommend it with fish.
Whatcha Doin Derouen thanks
Do you know where you bought yours?
What’s another good type of fish to use?
missyfw3 a Tiger good type?
The Cajun Ninja I meant to say what’s ANOTHER good type of fish to use?? LOL sorry!!
missyfw3 oh lol... redfish. 😁👊🏻
I generally don't care for catfish unless it's Cajun fried, but this dish does look good. I could imagine it being good being made with everything exactly the same except using beef cube steak instead of the fish. it'd be kind of like a Cajun Swiss steak.
Tim Simons it's definitely not a dish for everyone. My wife is one who only cares for fish fried. However, many people love this dish. 😁
Please Cook Smothered okra with sausage
Notification GANG
BigC Very original. Here's your cookie 🍪
All your videos are food that take a very long time do u have any quick recipes
The best dishes are low and slow. 👊🏻😊
@@TheCajunNinja oh I agree ... just moving soon so trying to cut back cooking time .
Sounds like more of a NOLA dish... both good I am sure
Catfish courtbouillon is Cajun food not NOLA food.
Courtboullion is a light gravy.
Sauce picante(tomato based) is what you made here
Kip's Journey nah, sauce Piquant is made with a roux.
Crack -A- lackin
What kind of pot is that? I remember my grandma having one of them and I want to get one like she had.
bigbutch1983 hey butch! You can keep up with with the cookware I use on my amazon influencer page.
amazon.com/shop/thecajunninja
@@TheCajunNinja Pricey, but I can see how they could be treasured and used often. I want!
Make it with some garfish fuh meh
Don't like the portrait format of the video.