Catfish coubion recipe

Texture and flavor authenticated with my Trinity Roux, this Catfish Courtbouillon features rich, complex flavors that makes it an impressive, company-worthy grain and gluten free dish.

A Cajun catfish courtbouillon recipe that is so comforting and full of southern flavors, an easy to make recipe that will have you coming for seconds.

Tradition cajun dish Catfish Courtbouillon is made in one pot and a family staple.

The Louisiana Cajun Courtbouillion is a thick, rich fish stew that starts with a traditional dark roux.

Easy and flavorful Southern Fried Catfish Recipe! Flaky and crispy catfish coated in a seasoned to perfect cornmeal batter. Bring on the hot sauce!

Perfectly flavorful oven fried catfish with a spicy edge. Get that fantastic Southern flavor without the extra fat of frying. #catfish #southern #soulfood #fried

It’s Cajun cooking time folks. I am so excited about my Cajun Shrimp Coubion with Fish I pulled out my Mardi Gras beads! Yep, that means this is real authentic tasty Louisiana party food. I’ve eaten Coubion my whole life. Coubion is one of those true southern comfort food dishes. My mother originally cooked Coubion...Read More

In Lake Charles, La., there was a wonderful Cajun restaurant that served one of the best courtbouillon (courtbouillion) around. Sarah writes, “I also enjoyed PawPaw's Catfish Courtbouillion and didn't know if you guys had the original recipe? I visited PawPaw’s in the early 90s and asked for the recipe and they gave it to me – on letterhead!“ This is that recipe. You will note that on our web site we have another Paw Paw's Catfish Courtbouillion. Apparently Paw Paw's updated the recipe over…

4 Pounds of Catfish 2 Onions 3 Cloves of garlic 1 Small can of tomato paste 1 8oz Can cooked whole tomatoes (Rotel) 1 Bell pepper 1 8oz Can tomato sauce Salt Black pepper Cayenne pepper Chop the onions and bell pepper finely. Mince garlic. Sauté onion and bell pepper until onions look almost clear.