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Shrimp Courtboullion
Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Creole Lite
1 1/2 pounds shrimp
1 tablespoon plus 1 teaspoon Creole seasoning
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell peppers
2 mild green chiles or banana peppers, sliced lengthwise in half and seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 cup water
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup chopped green onions
2 tablespoons chopped parsley
Cooked rice

Season the shrimp with Creole seasoning. Set aside in the refrigerator. Make a roux by combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chiles. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes and water. Season with Creole seasoning. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Add the shrimp and cook for about 10 minutes, or until the shrimp turn bright pink and the tails curl in. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Spoon the rice in the center and ladle the Courtbouillon over the rice. Garnish with parsley.


FISH COURTBOUILLON [KOO-bee-YAWN]

1 cup all-purpose flour
1 cup margarine
3 cups basic vegetable mixture
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
8 cups water
1/2 lemon, sliced
1 (8 lb.) fish, cut in pieces
Creole Seasoning
1/2 cup chopped green onions

In a Dutch oven, make a dark roux with flour and margarine. Remove
from heat and add basic vegetable mixture, stirring mixture until it
stops sizzling. Add tomato paste and tomato sauce. Stir over low
heat for 5 minutes. Add water; stir well and bring to a boil. Add
lemon slices. Lower heat; cover and simmer for 2 hours, stirring
occasionally to prevent sticking on bottom.

Season fish with Creole Seasoning; add to mixture. Bring to a boil;
lower heat, cover and simmer for 30 minutes. Add more water if the sauce
is too thick. Add green onions. Serve over steamed rice.

Glad to hear you liked the recipe BigBluegiller. That's the one I use the most. Nothing wrong with a little "kicked up" cooking LOL

eastprong,

Glad to know another fly fisher with a passion for food lives here. I have a very wide range of cookbooks from the world renowned Escoffier to Jeff Smith to Pots, Pans & Pioneers to Betty Crocker and Better Homes & Gardens to many wild game cook books, ad infinetum.

Classic recipes are continually being adapted and tweaked to get a "new" taste from an old recipe. Unfortunately, since I am a native of Louisiana, I see way too many "Cajuned up" recipes that I wouldn't cook or even consider to be original or even close to original. People think all they need to do is put too much cayenne pepper in a dish and it's Cajun. Like "Jambalaya Pasta"??!! Sorry, but there is no such thing. Jambalaya is a rice dish, end of story.

I understand how you feel about the "recipe hustle", but this Cajun courtbullion is pretty tasty.

Peace to all the cooks!!