The Outdoor Kitchen Show     |     home

Rodney's Courtbouillon
This is Rodney Dupuy's recipe. You'll need a large cast iron pot!

5-7 lbs catfish fillets
5 lb onions, chopped
3 stalks celery, chopped
3 bell peppers, seeded and chopped
2 tbs chopped garlic
8 oz dark roux
3 29oz cans whole tomatoes
2 cans original Rotel
3 15oz cans tomato sauce
1 can cream of celery
1 can cream of mushroom
2 pks fresh sliced mushrooms
2 cans pitted whole black olives, drained
zest of 1 lemon
2 cans dawn fresh steak sauce
3 tbs worcestershire sauce
2 oz Louisiana hot sauce
2 bunches green onions, sliced
1 bunch parsley, chopped
cajun seasoning to taste
water or seafood broth

Season the catfish fillets and set aside. In a large cast iron pot, cook the onions, celery, and bell pepper in a little oil over medium heat until softened. Add the garlic, stir and cook for just a minute. Add the roux and stir. When it gets nice and hot, add everything else, except catfish. Let cook over medium-low for 10 minutes. It's time to add some water or broth. How much do you need? That depends on your crowd. Start with 2 quarts. Let simmer over low heat for about 30 minutes. Taste for seasoning. Too thick? Add more broth. Too thin? Let simmer until it's thickened. When the gravy is right, add the fish in fillets or chunks, whichever you prefer. Don't stir - just get the fish in the gravy and let cook until fish is done. Serve over white rice.