Creole Court-bouillon

Creole Court-boullion

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 court-bouillon, 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.

Creole Court-bouillon
Serves 6
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  1. ½ pound red snapper fillets, cut into large pieces
  2. ½ pound peeled and deveined jumbo fresh shrimp
  3. 2 teaspoons Creole seasoning
  4. 5 tablespoons unsalted butter
  5. 1 cup minced white onion
  6. ½ green bell pepper, seeded and finely chopped
  7. ¼ cup chopped celery
  8. 3 cloves garlic, minced
  9. ¼ cup all-purpose flour
  10. 2 cups seafood stock
  11. 1 teaspoon Worcestershire sauce
  12. 1 (28-ounce) can diced tomatoes with liquid
  13. ½ teaspoon salt
  14. ¼ teaspoon ground black pepper
  15. ⅛ teaspoon cayenne pepper
  16. Hot cooked rice
  17. Garnish: sliced green onion
  1. In a medium bowl, combine 
snapper, shrimp, and Creole seasoning. Cover and refrigerate until ready 
to use.
  2. 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.
  3. 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.
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  1. I can’t wait to try these recipes but my only problem is I don’t know which one to start with because all the food look so good judging by the picture accompaning the recipes.

    Thank you

  2. My Father made redfish court-bouillon alot when I was growing up in Biloxi. He deboned the fish and pulled the meat away from the bone after poaching the bone in water for a short time. He used the “trinity” along with a light tomato gravy and baked the fish . Before serving he took the meat that he pulled away from the bone and mixed with fresh lump crab meat , which he sauted in butter, garlic and fresh parsely and put on top the fish filets..Then ran under a broiler for a really pretty effect. Served on a platter with the gravy on the side or around the baked redfish. Everything was seasoned well with salt and pepper and appropriate seafood seasonings. It made a beautiful presentation and something we all looked forward to ….whenever we could get it !

  3. My Grandma made Crab Court-bouillon. We liked it better than the fish. Blue crabs and fresh Gulf shrimp. She fried the cleaned crabs in the dutch oven, shell on and cooked everything like above.


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