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Tony’s Fish Court Bouillon

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 280
Best Season: Suitable throughout the year
Dietary: Dairy-free, Gluten-Free
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
  • 2-3 lbs. Fish fillets or shrimp, peeled and deveined
  • 1-2 Tbsp Tony's Creole seasoning
  • Shrimp stock or chicken broth
  • 1 medium Yellow onion, diced
  • 2-3 stalks Celery, diced
  • 1 Bell pepper, diced
  • 3-4 cloves Garlic, sliced thin
  • 1/4 Cups Flour
  • 1/4 Cups Oil
  • 2 sm. cans Tomato paste
  • Salt and pepper to taste
  • Cooked rice for serving
Instructions
  1. 1
    Sprinkle fish or shrimp with Tony's seasoning. Set aside.
  2. 2
    Make a medium brown roux in a cast iron skillet or Dutch oven with equal parts flour and oil, stirring constantly over medium heat.
  3. 3
    Add tomato paste and diced yellow onion to the roux. Sauté for 5 minutes.
  4. 4
    Add bell pepper, celery, and garlic. Sauté for 5 more minutes.
  5. 5
    Add seasoned seafood, Tony's, salt, and pepper. Cook for 6–8 minutes.
  6. 6
    Add shrimp stock or broth and simmer for 15 minutes. Add water if needed to reach a thick soup consistency.
  7. 7
    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.

Keywords: court bouillon recipe Cajun, Tony's fish court bouillon, Louisiana court bouillon, Cajun fish stew, dark roux seafood, tomato paste roux recipe, Cajun seafood over rice
Read it online: https://thefamilyrecipebook.com/recipe/recipes-tonys-fish-court-bouillon/