Catfish Courtbouillion
2 medium yellow onions, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 bunch parsley, chopped
1 bunch green onion tops, chopped
1 8-ounce can tomato sauce
1 cup (8 ounces) water
2 tablespoons flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 pounds of catfish (preferably Spotted, but Blue may be substituted) *
Put 1 tablespoon of cooking oil in a #14 cast iron pot. Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot. Follow with a single, loose layer of fish pieces. Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish. Drizzle some of the tomato sauce and water over the seasonings. Repeat the layering process, adding more flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes. Serve over boiled rice.
*Does not HAVE to be catfish - redfish and crappie are favorites as well, though wild-caught catfish would be most authentic to the region.
YIELD: serves 6
Read more on the Louisiana tradition of this dish at Chuck Tagger's "The Gumbo Pages" at http://www.gumbopages.com/food/seafood/courtbouillion.html, where I found this recipe.
This is traditionally done outdoors over very low coals - no reason why it couldn't be done over low coals down inside a WSM.
Keri C, still smokin' on Tulsa Time
2 medium yellow onions, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 bunch parsley, chopped
1 bunch green onion tops, chopped
1 8-ounce can tomato sauce
1 cup (8 ounces) water
2 tablespoons flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 pounds of catfish (preferably Spotted, but Blue may be substituted) *
Put 1 tablespoon of cooking oil in a #14 cast iron pot. Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot. Follow with a single, loose layer of fish pieces. Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish. Drizzle some of the tomato sauce and water over the seasonings. Repeat the layering process, adding more flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes. Serve over boiled rice.
*Does not HAVE to be catfish - redfish and crappie are favorites as well, though wild-caught catfish would be most authentic to the region.
YIELD: serves 6
Read more on the Louisiana tradition of this dish at Chuck Tagger's "The Gumbo Pages" at http://www.gumbopages.com/food/seafood/courtbouillion.html, where I found this recipe.
This is traditionally done outdoors over very low coals - no reason why it couldn't be done over low coals down inside a WSM.
Keri C, still smokin' on Tulsa Time