Recipes – Guidry's Catfish

Tradition cajun dish Catfish Courtbouillon is made in one pot and a family staple.

A Cajun catfish courtbouillon recipe that is so comforting and full of southern flavors, an easy to make recipe that will have you coming for seconds.

In Lake Charles, La., there was a wonderful Cajun restaurant that served one of the best courtbouillon (courtbouillion) around. Sarah writes, “I also enjoyed PawPaw's Catfish Courtbouillion and didn't know if you guys had the original recipe? I visited PawPaw’s in the early 90s and asked for the recipe and they gave it to me – on letterhead!“ This is that recipe. You will note that on our web site we have another Paw Paw's Catfish Courtbouillion. Apparently Paw Paw's updated the recipe over…

The word “courtbouillon” literally means “short boiling,” and is pronounced here in south Louisiana as COO-bee-YON (the N at the end is silent). It’s basically a tomato-based, roux-thickened stew used to poach firm-meated fish like catfish, redfish or even large sac-a-lait (crappie/white perch). There are several variations of this dish. The recipe I’m sharing here ...

The Louisiana Cajun Courtbouillion is a thick, rich fish stew that starts with a traditional dark roux.

Couvillion (Creole Courtbouillon) is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in piquant Creole tomato sauce.

McCormick® sponsored this post, but the recipe is all mine. That old worn out number eight cast-iron always got much use as the summer sun died down and the cool breeze of fall set in — Saturdays at the fish market pickin' out the freshestcatfish for Daddy's Catfish Courtbouillon. Follow along as I tell the story of holiday traditions through my Daddy's Catfish Courtbouillon recipe and my Grandma Annie-Lous Cream Cheese Pound Cake. I sat on the closet floor jokin' with my Momma about what I…

Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This courtbuillon recipe is inspired by the great Cajun Chef Don Link.