Beazell's Cook Book

Creole Catfish & Shrimp Courtbouillon by David Triche

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3 - 4 lbs. Cafish Filets, cut into cubes
1 lb. Shrimp
2 cups chopped Onions
2 cups chopped Celery
1 bunch Green Onions, chopped
1 large Bell Pepper, chopped
1 head Garlic, chopped
32 oz. Seafood Stock, or Vegetable Stock
1½ cups Vegetable Oil
1½ cups All-Purpose Flour
1 (10 oz.) can Rotel Tomatoes
1 (14.5 oz.) can Diced Tomatoes
1 (15 oz.) can Tomato Sauce
1 cup Green Olives (or more)
2 Tbsp. Louisiana Hot Sauce
1 Tbsp. Beazell's Cajun Seasoning
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 Bay Leaves
Salt & Pepper to taste

In a large pot, heat vegetable oil over medium heat. Add flour and stir constantly until a dark brown roux is achieved. Add onions, green onions, garlic, celery and bell peppers and saute until vegetables are tender, approximately 10 minutes. Add rotel tomatoes, diced tomatoes, tomato sauce, stock, hot sauce, green olives, bay leaves, cajun seasoning, garlic powder and onion powder. Bring to a boil, then reduce heat to simmer. Allow to cook for 45 minutes. Add peeled and deveined shrimp and cook for 15 minutes. Season with salt and pepper. Add catfish filets into the sauce and cook for only 3 minutes and remove from heat. Let stand for about 15 minutes before serving. Serve over rice.


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