Main Menu

Cajun Bytes
HomeSelect CategorySeafood DishesFish Courtbouillon 'Coo-bee-yon'
Food Category Submitted by
Seafood Dishes Ricky LeBlanc
Fish Courtbouillon 'Coo-bee-yon'

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

2 Cup Water 3 Pound Fish
13 Cup Oil 13 Cup Flour
12 Teaspoon Salt 1 Teaspoon Tobasco
2 Cup Onions, chopped 12 Lemon, sliced thin
12 Ounce Vegetable juice 12 Teaspoon Black pepper
1 Cup Green Onions, chopped 1 Tablespoon Cajun seasoning


In a large heavy pan heat oil over medium-high heat. Add flour to the oil and stir constantly until the flour mixture is slightly lighter than the color of a tarnished penny. This is your roux. Now add the yellow onions and sauté until the onions are clear. Add all the rest of the ingredients except the fish and green onions. (Remove the seeds from the lemon before adding it). Stir well and lower heat to medium. Simmer for 1/2 hour. Salt and pepper the fish and add it and the green onions to the gravy. Simmer until fish is tender. Fillets or whole fish can be used.

Makes unspecified amount.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Tarte Douce 'Sweet Dough Pies'

White Beans

Beet Salad

Cajun Style Potato Salad

Cooked Rice

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding

Eggplant Dressing

Sweet Peas

'Bite Ya Back' Coleslaw
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers