Catfish Courtbouillon (Coo-be-yon)

Catfish Courtbouillon (coo-be-yon)

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Janis McRae


Another old Cajun dish, modified.
This is pronounced coo-be-yon. It is delicious made with blue channel catfih, which if you are from Louisiana is self-explanatory! Any good catfish steak is great cooked in this dish.


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  • 1 c
    onion, chopped
  • 1/3 c
    celery, chopped
  • 1/2 c
    bell pepper, chopped
  • 2/3 c
    gree onion tops, chopped
  • 5 lb
    catfish steak
  • 1/2 c
  • 1 can(s)
    cream of tomato soup
  • ·
    salt and pepper to taste

How to Make Catfish Courtbouillon (Coo-be-yon)


  1. Salt and pepper catfish steaks to taste. Put oil in heavy pot. Layer catfish steaks and chopped veggies in pot until all is used begining with catfish. Cover and cook on medium high heat bringing to a slow boil. Uncover and pour the tomato soup on top. Lower to Medium low heat. Do not boil too fast or fish will break up. Cook for about 1 hour partially covered. If gravy is too thin, thicken by mixing 1/4 cup water with 1 Tablespoon cornstarch, adding hot gravy to cornstarch mixture until well blended. then add to gravy in pot. Serve over rice.

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About Catfish Courtbouillon (Coo-be-yon)

Course/Dish: Fish

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