Louisiana Court-Bouillon (Or Cajun Court Bouillon)

Name: Louisiana Court-Bouillon (Or Cajun Court Bouillon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 small bell pepper, chopped; 2 stalks celery, chopped; 2 garlic cloves, chopped; 2 tablespoons butter; 4 tablespoons flour, browned; 1 (15 ounce) can diced tomatoes; 2 1/2 cups fish stock; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 2 tablespoons fresh thyme, chopped; 1 tablespoon creole seasoning; 1 teaspoon Worcestershire sauce; 1/4 teaspoon hot sauce; 3 lemon slices; 1 lb fish (flounder, snapper, and or or shrimp); 1/8 cup fresh parsley, chopped; 3 cups cooked rice

Servings: persons

1 medium onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
2 tablespoons butter
4 tablespoons flour, browned
1 (15 ounce) can diced tomatoes
2 1/2 cups fish stock
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh thyme, chopped
1 tablespoon creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 lemon slices
1 lb fish (flounder, snapper, and or or shrimp)
1/8 cup fresh parsley, chopped
3 cups cooked rice

1
Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
2
Cook veggies in butter until tender.
3
Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
4
Add bay leaves.
5
Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
6
Simmer 20 minutes.
7
Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
8
Adjust seasonings to taste.
9
Serve with rice in bowl.

746

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium onion, chopped, 1 small bell pepper, chopped, 2 stalks celery, chopped, 2 garlic cloves, chopped, and more.

Yes, Louisiana Court-Bouillon (Or Cajun Court Bouillon) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!