Thought I’d share this catfish courtbouillon recipe that I cooked last night for Robin. It’s not her recipe, but she gets naming rights since I cooked it for her. A few caveats here before I get started. First, nobody in my family cooked a courtbouillon at all. I was first exposed to it by the cook at our duck camp and instantly took to it. Second, I kinda winged this one. I had an idea of the basics and just went with what felt right. I’m sure there will be some coonasses out there who will shake their head and say no that’s not right. Hey, maybe, but this is my gig, and I thought it turned out just as I remembered. Lastly, courtbouillon is pronounced "coo-bee-yawn" in south Louisiana. Not to be confused with couyon. Proper French pronunciations can also take a hike.
Some pictures to guide you along:
A Creole coonass just trying to get by. I live in San Francisco and work as a digital plumber for the joint that runs this thing. (Square/Weebly) Thoughts are mine, not my company's.