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Catfish Courtbouillon

March 9, 2015 by George Graham 70 Comments

Catfish Courtbouillon

My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than… 

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Filed Under: Seafood, Stew Tagged With: cajun cooking, Cajun courtbouillon recipe, Cajun food, cajun recipe, Cajun recipes, catfish recipe, Creole seafood recipe, Louisiana seafood recipe, Southern recipe

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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