Cajun Courtbouillion
Cajun Courtbouillion
(courtbouillion Originally Meant Anything That WasSimmered Outside on an Open Fire.)
- 2 T. All Purpose flour
- 3 Large Onion (chopped Course)
- 1/2 c Cooking oil or shortening
- 3 1/2 c Canned tomatoes
- 1 c Chopped Mushrooms
- 3 cloves garlic (chopped Fine)
- 4 c water
- 1 1/2 T. salt
- 2 t parsley
Tabasco sauce (to Taste)
Or Louisiana Red Hot
- 1 T. worcestershire sauce
About 1 to 1 1/2 Pound of Fresh Fish Cubed (just About Any Kind Will Do)
First You Make a Roux. (most Cajun Dishes Start This Way)
The Best Way to Make This is in a Black Cast Iron PotBut Any Thick Pot Will Do.
Brown flour And oil Over Medium Heat Stirring ConstantlySo it Does Not Burn. Cook to a Dark Shade of Brown But NotBurned.
Simmer For About 12 to 15 Minutes Until onions AppearTranslucent..
Add a Little water And tomatoes, Simmer Until it Thickens (about 15 to 20 Minutes)
Add Fish And Rest of Ingredients.
Simmer For About 1/2 Hour Stirring Occasionally But be CarefulNot to Break up Fish Too Much.
Serve Over Warm rice.
Serves About 8 Regular People or About 4 Cajuns.
