Throughout Louisiana, the tomato-based seafood stew known as court-bouillon is an autumn favorite. Reveling in the last-of-the-season tomatoes and the first wisps of cooler air, Cajuns and Creoles alike put their own spin on this, and it’s quite different from the eponymous dish served in southern France. Here, we’ve used red snapper and tender Louisiana shrimp, but you can use whatever mix of Louisiana seafood is freshest and most available in this versatile dish.
Yields: 6-8 servings
- ½ pound red snapper fillets, cut into large pieces
- ½ pound peeled and deveined jumbo fresh shrimp
- 2 teaspoons Creole seasoning
- 5 tablespoons unsalted butter
- 1 cup minced white onion
- ½ green bell pepper, seeded and finely chopped
- ¼ cup chopped celery
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups seafood stock
- 1 teaspoon Worcestershire sauce
- 1 (28-ounce) can diced tomatoes with liquid
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ teaspoon cayenne pepper
- Hot cooked rice
- Garnish: sliced green onion
- In a medium bowl, combine snapper, shrimp, and Creole seasoning. Cover and refrigerate until ready to use.
- In a medium Dutch oven, melt butter over medium-high heat. Add onion; cook until tender, about 2 minutes. Add bell pepper, celery, and garlic; cook until tender, about 6 minutes. Sprinkle vegetables with flour, and cook, stirring constantly, for 2 minutes. Add stock, Worcestershire, and tomatoes; bring to a boil over high heat. Reduce heat, and simmer for 30 minutes.
- Add snapper mixture, salt, black pepper, and cayenne. Cover and simmer until fish flakes apart easily with a fork, about 20 minutes. Serve over hot cooked rice, and garnish with green onion, if desired.
Find more fall recipes like this one in our newest edition of Louisiana Cookin’.
Um Boy Howdee. That is good
I made this yesterday but added cod and a boatload of shrimp and celery and followed the rest to the dot. THIS WAS THE BEST DISH IVE EVER MADE