Louisiana Court Bouillon or Cajun Court Bouillon
Dive into the rich, bold flavors of Louisiana with this authentic Cajun Court Bouillon, a comforting fish stew that showcases the essence of Southern cuisine. Tender catfish fillets (or any firm white fish) simmer to perfection in a deeply seasoned tomato-based broth infused with the "holy trinity" of Creole cooking—onion, celery, and bell peppers—and a kick of cayenne for that signature Cajun heat. Aromatic herbs like thyme and bay leaves elevate the warm, hearty flavors, while a final touch of fresh parsley and green onions adds brightness. Served over fluffy white rice, this dish is a true Southern classic, perfect for a cozy family dinner or as an impressive centerpiece for guests. Packed with vibrant spices and fresh ingredients, this Louisiana Court Bouillon is a celebration of tradition and taste!
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Recipe Information
Ingredients
- 2 pounds Catfish fillets (or any firm white fish)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Cayenne pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (diced)
- 2 stalks Celery (diced)
- 1 medium Green bell pepper (diced)
- 4 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 1 14-ounce can Diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 4 cups Fish stock (or chicken stock)
- 2 Bay leaves
- 1 teaspoon Thyme (dried)
- 2 tablespoons Parsley (chopped)
- 2 Green onions (sliced)
- 4 cups Cooked white rice
Instructions
Season the fish fillets with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.25 teaspoon of cayenne pepper, and lemon juice. Cover and refrigerate while you prepare the stew.
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Add the diced onion, celery, and green bell pepper, and sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2–3 minutes to remove the raw flour taste.
Stir in the diced tomatoes and their juices, tomato paste, and fish stock. Mix until the tomato paste is fully incorporated.
Add the bay leaves, thyme, remaining salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 35 minutes, stirring occasionally.
Gently place the seasoned fish fillets into the pot, ensuring they are submerged in the broth. Simmer for an additional 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the bay leaves and stir in the chopped parsley and green onions.
Serve the Court Bouillon hot over a bed of cooked white rice.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 8781 mg | 382% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 21.8 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4273 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
