Main Course
Recipe by: Chane Kent Cuisine: Cajun French Catfish Coubion (Koo-Be- Yawn) or Courtbouillon
Servings: 6
Prep Time: 35 min Cook Time: 90 min
Ingredients:
Directions:
4 strips of smoked bacon, chopped
1.
Cook your rice with your preferred method (I use a rice cooker and it typically takes ~45 min) In a dutch oven or cast iron pot, add bacon and brown over medium heat Remove bacon and set aside Add 1/4 stick of butter to the pan drippings and once melted, add in the flour to make a roux Stir for ~6-8 min or until the roux is a nice peanut butter- like color Add the remaining 1/4 stick of butter along with the bell peppers and onions, 1 tsp of pepper and Cajun seasoning, and 1/2 - 1 tsp of cayenne Sauté for ~5-7 min and then add the garlic
3-4 lbs of catfish 1/2 stick of butter
1 cup chopped of each of the following: bell peppers, onions 2 cloves of garlic 2 cans (28 oz.) of tomato sauce 1 bay leaf 4 tbsp flour 2 tsp black pepper 2-4 tsp Cajun seasoning to taste (Zatarain's, Cajun Two Step, Tony Chachere's - used in lieu of salt) 2 tsp cayenne pepper 1/2 carton (16 oz) of seafood stock 1/2 cup of green onion tops, chopped (optional) 4 cups of medium or long grain white rice, cooked
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**You can add more, but you can't take away!
7.
Directions continued on next page
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