Louisiana Court-Bouillon (Or Cajun Court Bouillon)

65 mins (prep 30, cooking 35)
23 ingredients
10 servings
Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.

Categories:  stew , cajun , north-american , fish , equipment , creole , <-4-hours , time-to-make , easy , main-dish , american , southern-u.s. , stove-top ,
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Serving Size (60.36 g)
Servings 10
Amount per Serving
Calories 93.53 Calories from Fat 32.49
% Daily Value *
Total Fat 3.61g 55.46%
Saturated Fat 1.89g 94.59%
Trans Fat 0.1g %
Cholesterol 29.17mg 97.23%
Sodium 180.54mg 75.22%
Total Carbohydrate 5.6g 18.68%
Dietary Fiber 0.76 g 30.54%
Sugars 0.15 g %
Protein 10.13g 202.68%
Vitamin A 94.81IU% Vitamin C 0.29mg%
Calcium 11.0mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, small, stalks celery, diced tomatoes, fish stock, fresh thyme, lemon slices, fresh parsley, cooked rice


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