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
Directions (Continued):
8. Continue sautéing until the vegetables are soft 9. Add seafood stock, tomato sauce, bacon pieces, and remaining black pepper and Cajun seasoning, bay leaf, and half of the green onions 10. Cover and let simmer for ~30 min, stirring occasionally 11. Check the seasoning by tasting the sauce and adjust accordingly 12. Add the catfish fillets and immerse in the sauce 13. Continue cooking at a simmer until the catfish is tender (~10-15 min) **Do not stir; if needed, you may pick-up the covered pot and shake gently from side to side - you want to keep your fillets whole 14. Turn off the heat and let stand for 5 min 15. Serve over white rice and garnish with remaining green onion tops
Notes: Redfish, trout or flounder can all be substituted for catfish.
Picture taken from the Emiril website
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