Cajun courtbouillons differ from the conventional French "court bouillon" which is a flavored poaching liquid for delicate and quick cooking meats and vegetables. Traditionally, courtbouillons in Louisiana feature catfish or other firm flesh fish (snapper or drum), and begin with a golden brown roux. When compared to Creole sauces, étouffées, and sauce piquants, Crawfish Courtbouillon is lighter and simpler to prepare.
- 1/2 stick of butter
- 1/4 cup flour
- 1 large onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 (15 oz) can diced tomatoes
- 3 cups crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tbsp Creole or Cajun seasoning
- 1 tbsp Worcestershire sauce
- 5 dashes of your favorite hot sauce
- 1 lb Louisiana crawfish tails
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh oregano, chopped
- steamed white rice
- lemon slices or wedges for garnish
Crawfish Courtbouillon Directions:
In a 6 qt saucepan over medium-high heat, melt the butter. Whisk in flour, stirring constantly until medium or golden brown roux is achieved.
Add onion, bell pepper, celery, and garlic to the roux. Sauté these vegetables until soft and translucent, 5-7 minutes.
Add the wine to deglaze, or release any stuck or browned bits on the bottom of the pan. Add tomatoes, stock, bay leaves, salt, black pepper, cayenne, seasoning, Worcestershire, and hot sauce and stir.
Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Add crawfish tails and fresh herbs, stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve Crawfish Courtbouillon in a soup bowl over steamed white rice, and garnish with lemon wedges.