Frank's Fish Courtbullion...One Of The Best Things Ever

So I was trying to figure out recipes other than gumbo to make with my supply Savoie's Dark Roux (fine stuff, BTW). I described my idea for the dish to my brother, and he told me that it is similar to a cajun dish called Courtbullion...pronounced "Coo-VEE-ann".

Below is what you need.
PLEASE NOTE: That what I recommend for how much to add and timing is indeed approximate...I mostly play it by eye as I cook. So should you based on what tastes you like. It was funny, I kept changing my amounts as seen below as I made up my own dish.

PS, This recipe is for people who like SOME heat. Milder folks back off on the cayenne and jalapeno.

* 1 pound of Tilapia (or other firm, white fish or shrimp)
*Trinity (about a cup-in-and-a-halfish each of onion, bell pepper, celery)
*3 slices of think smoked bacon (So, maybe I used 4...I am crazy that way)
*8 ounce pack of mushrooms
*1 small can of sweet corn kernels (8 ounce)
*1 can original RO*TEL
*2 tablespoons of jalapeno peppers
*Several good dashes of Cayenne pepper (2-3 heaping pinches)
*Fresh parsley
*1 heaping tablespoon of minced garlic
*2 medium squash sliced, NOT diced
*green onion (mid-base,....use green tops uncooked for garnish)
*3 to 4 tablespoons of Savoie's Dark Roux
*Chicken Stock (Add as you cook, keeping in mind you are making a stew, not a soup)

How To Cook It:
Brown bacon slices in bottom of Dutch Oven Pot. When done set bacon aside. Pour in say 3 cups of chicken stock and dissolve 2-3 big tablespoons of Roux in pot. You want a dark, almost, not quite, gravy mixture. When dissolved and hot, add in Trinity, mushrooms, sweet corn, RO*TEL, jalapenos, garlic, cayenne, and parsley. Bring up to boil, then bring down to a slow simmer for a couple hours or a few more to cook vegetables and Roux. Sound good yet?

About 30 minutes or so before serving, add in squash, and green onion. Finally, say 15 minutes or so before serving add in the Tilapia, which has been cut up into cubes, and the set aside bacon, crumpled up. IMPORTANT....don't overcook the fish and aim to get squash tender but still intact.

Time to EAT! Serve over rice.

Category:

Howto & Style

Tags:

• RO*TEL
• cajun recipe
• fish stew
• dutch oven
• Savoie's Dark Roux
• Roux
• recipe
• cooking with Frank
• FranklinRhodes