INGREDIENTS

INSTRUCTIONS

Serving for 6-8 persons. Cook (fillet) fish prior to preparing court
bouillon, fish may be prepared in 2 ways: Broiled with butter, lemon juice
and paprika. Boiled, boil for 20-30 minutes.
1) First make a roux (the cooking of flour and grease in equal portion,
cooked in large pot), start with enough grease to cover the bottom of pot
and add flour allowing the mass to thicken, until it darkens to the color
of peanut butter.
2) 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 awhile to
keep fish from sticking or burning to bottom of pot, and replace lid.
3) Once court bouillon has finished cooking, cut fire off, add 2 bay leaves
per gallon of court bouillon, then allow to cool 15 minutes, then reheat if
necessary and serve over rice.
4) This is pronounced "Catfish coo-boo-yon'" and is served complimentary to
every diner at this great restaurant in Lake Charles, just off east bound I
10 on the way to New Orleans or Florida.
Posted to recipelu-digest Volume 01 Number 628 by "Joe"
<Broutek@worldnet.att.net> on Jan 29, 1998

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