I wonder if it's still there? I haven't looked since mid-80's. Anyway, they used to serve a small bowl of this automatically, soon as you sat down, as an appetizer gratis of the house same way other places provided crackers (and a glass of ice water). And then there was a stack of recipes for it beside the cash register on the way out, for in case you really liked it. Nice touch, I always thought. In fact it was nearly the best part of going there, same as the shrimp cole slaw at the old Hillman's Restaurant on Dickinson Bayou, back here at home.
It's so incredibly tasty (and relatively easy to conquer) that I became famous in certain small circles as the guy who could make it. I call it "the Cajun answer to Chili," and consider it nothing less than the Quintessential Taste of Louisiana. Fix rice and garlic bread to go with it, and that's an order. Makes a fine stand-alone meal just like that, or serve it as an appetizer at Thanksgiving and Christmas. Use any fish you have.
Catfish Court Bouillon
Serving for 6-8 persons. Cook (fillet) fish prior to preparing court bouillon, fish may be prepared two ways:
1 - Broiled with butter, lemon juice, and paprika.
2 - Boiled - boil for 20 - 30 minutes
(Pogo's note: remember, I'm copying this verbatim... just as it was tapped out originally by whoever.)
- 3 lbs. of broiled or boiled fillet.
- 1 cup each of finely chopped bell pepper, white onions, celery.
- 6 cups tomato sauce (to taste)
- 1 gallon water
- 2 tbls. of finely chopped parsley
- 1/2 cup of green onion tops
- 1 tbls. of worchestershire sauce.
- 2 tsp. of salt
- 2 1/2 tsp. of red pepper
- 2 1/2 tsp. of black pepper
- 2 tsp. of garlic salt
- 3 tsp. of paprika
First make a roux (the cooking of flour and grease in equal portion, cooked in a large pot), start with enough grease to cover the bottom of the pot and add flour allowing the mass to thicken, until it darkens to the color of peanut butter. Add ingredients, allow ingredients to simmer for 25 minutes. Then add cooked fish and place lid on pot, and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once and a while to keep fish from sticking or burning to bottom of pot; and replace lid.
Once court bouillon has finished cooking, cut fire off, and add two bay leaves per gallon of court bouillon, then allow to cool 15 minutes, then reheat if necessary and serve over rice.
...And there ya have it. Sure, I've polished out my own way of putting 'er together over the years, and I'll be happy to discuss it further if there's any interest.
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