Cajun Courtbouillon

  • 6 Slices-Smoked Bacon-sliced into strips {plus oil if needed}
  • 1/3 cup-All Purpose Flour
  • 2 Cups-Yellow Onion-small dice
  • 1 Cup-Green Bell Pepper-stem/seeds removed, small dice
  • 1 Cup-Celery-small dice {reserve celery leaves}
  • 1 Each-Poblano Pepper-stem/seeds removed, small dice
  • ½ Cup-White Wine
  • 3 Tablespoons-Lemon Juice
  • 3 Cloves-Garlic-chopped fine
  • 1-35 Ounce Can-Dice Tomato-drained
  • 2 Teaspoons-Cayenne Pepper
  • To Taste-Kosher Salt/Black Pepper
  • 4 Cups-Shrimp Stock-or seafood stock, chicken or turkey stock
  • 2 Each-Bay Leaves
  • 2 Sprigs-Fresh Thyme
  • 2 Pounds-Catfish-or grouper, red fish, cod {cut into about 2 ounce portions}
  • 1 Recipe-Cooked White Rice {see recipe}
  • ¼ Cup-Fresh Parsley-leaves, chopped
  • ½ Cup-Green Onions-sliced thin

Directions

  1. Warm a large heavy bottom pot {dutch oven} over medium high heat.
  2. Add bacon and cook to render fat and slightly crisp bacon, remove pot from heat.
  3. Strain bacon, reserving drippings, set bacon aside.
  4. Measure out 1/3 cup bacon drippings, if drippings don’t make 1/3 cup make up difference with oil.
  5. Place drippings/oil back in pot on burner over medium-high heat to warm drippings/oil.
  6. Add flour and whisk to incorporate.
  7. Continue to whisk constantly until roux becomes a dark brown, about 15-20 minutes.
  8. Lower heat to medium, add onion and stir to incorporate.
  9. Cook to soften and begin to caramelize, stirring constantly, 2-3 minutes.
  10. Add bell pepper, celery, poblano peppers and season with salt and pepper.
  11. Stir to incorporate and soften veg, 2-3 minutes.
  12. Add wine/lemon juice and cook for 2-3 minutes.
  13. Add garlic and tomatoes, stir to incorporate and season with cayenne, salt/pepper.
  14. Add stock/bay leaves/thyme, stir to incorporate and bring to a boil.
  15. Lower heat and allow to cook for 30-40 minutes, or until sauce begins to slightly thicken and have body.
  16. Meanwhile, cook rice according to recipe and keep warm.
  17. Add half the parsley/green onions, stir to incorporate and add fish and submerge.
  18. Lower heat, cover and cook until fish is tender, about 10 minutes.
  19. Remove from heat, leave covered, and let rest for 5 minutes.
  20. To serve, add a portion of rice to individual bowls.
  21. Gently remove a piece of fish from pot and place on rice.
  22. Top with sauce and garnish with parsley/green onion.

White Rice

  • ½ Pound-Carolina Aromatic Rice
  • 2 Tablespoons-Unsalted Butter
  • To Taste-Salt/Pepper

Directions

  1. Bring a large pot of water to a boil, add rice, stir and lower heat to a strong simmer.
  2. Set timer and cook for 15 minutes.
  3. When time is up drain in a colander, run cold water over rice until completely cool.
  4. Allow to drainer in colander until completely drained.
  5. Place on sheet trays, dot with butter, season with s&p.
  6. Warm in 300 degree oven when ready to serve, stirring half way through to coat with butter.