Tony’s Fish Court Bouillon
Description
A classic Cajun court bouillon — a dark roux built in a cast iron skillet or Dutch oven with tomato paste and the holy trinity, seasoned boldly with Tony's Creole seasoning, and simmered with homemade shrimp stock to a thick, rich consistency. Fish or shrimp simmered in this sauce until cooked through and served over rice. Pure Louisiana flavor in a bowl.
Ingredients
Instructions
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Sprinkle fish or shrimp with Tony's seasoning. Set aside.
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Make a medium brown roux in a cast iron skillet or Dutch oven with equal parts flour and oil, stirring constantly over medium heat.
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Add tomato paste and diced yellow onion to the roux. Sauté for 5 minutes.
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Add bell pepper, celery, and garlic. Sauté for 5 more minutes.
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Add seasoned seafood, Tony's, salt, and pepper. Cook for 6–8 minutes.
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Add shrimp stock or broth and simmer for 15 minutes. Add water if needed to reach a thick soup consistency.
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Serve over cooked rice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Cholesterol 90mg30%
- Sodium 540mg23%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The roux should reach a medium brown color — darker than a blond roux but not as dark as a gumbo roux. Stir constantly and do not let it burn.
If using shrimp, save the heads and shells to make a quick shrimp stock by boiling them with onion scraps, celery, and Tony's for 1 hour, then straining.
