A classic south Louisiana special seafood dish, my gluten free Cajun catfish courtbouillon is also Paleo, grain free and keto without rice. Flavor-authenticated by my Trinity Roux™, this velvety, slow-cooked fish stew yields a yum-delicious rustic taste and an oh sooo sophisticated presentation. Yep and yay…
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Oh, Gluten Free Cajun Catfish Courtbouillon, I Found You in My Happy Place…Yep…
Just like grits and grillades, I didn’t grow up eating Cajun catfish courtbouillon in my mom’s house. Although she’s as Cajun as Cajun could possibly be, she didn’t make a few of the traditional south Louisiana red gravy dishes. She never really is one to want red gravy, except if it’s jambalaya. Or in pasta that’s completely covered with cheese.
So, I didn’t even know about Catfish courtbouillon until I lived in Houma for several months during my adult life. Yep. I first learned of this old school staple when I was blissfully exploring what I believe to be is the most beautiful, most refreshing, most quintessential Louisiana Cajun territory in our state.
Houma is all the way down there in Louisiana, y’all. It borders little bittie Bayou Blue, where my mom was born and raised. So, I’ve been lucky enough to spend quite a bit of time there throughout my life.
It’s full of long, narrow roads that are nestled within bayous and other meandering waterways that are rife with fish, shellfish, birds, foliage, and yes, the occasional alligator or two. Houma is a place where when you stop and ask for directions, people are known to say “Well, that’s down the bayou, Cher,” as they point you to where you are going.
My Houma happy place leads you to small bayou towns where people live in camps and steer fishing boats all day for a living. They catch shrimp, crab, redfish, trout and catfish. And they cook what they don’t sell at the markets into soul-warming, yum-delicious dishes just like this gluten free Cajun catfish courtbouillon.
Gluten Free Cajun Catfish Courtbouillon Has All the Flavor of the Original, Cher…
I spent a whole lot of years developing and perfecting my Trinity Roux™ for such a time as this, y’all. I’ve been craving Cajun catfish courbouillon (pronounced coo-bee-yawn) for days and days now. I could smell it, I could taste it and I couldn’t get it out of my head so I went straight to my local fish market one day to get the fish. The fillets were packed in ice, keeping their just-caught taste and texture intact until the very moment of sale.
I couldn’t get home fast enough, y’all! I seasoned the fish, then I got busy making the Trinity Roux™ to inject each and every bite with authentic south Louisiana flavor. Once that was done, I got the red gravy going, and let it cook down for a while. I added the seasoned catfish towards the end, adjusting seasonings and carefully placing the catfish into the poaching gravy.
Because the Trinity Roux™ is grain free, you can make the catfish courtbouillon keto by eating it over cauliflower rice. It’s Paleo with mashed potatoes or most veggie rices. But my favorite way to eat this is definitely gluten free Cajun catfish courtbouillon. Although I don’t eat rice too often, the combination of perfectly cooked white rice and rich, complex red fish gravy is an indulgence that’s worth the rice for me. Yep.
Share this Cajun catfish courtbouillon with those whose presence brings you to your own happy place. And see y’all on the yum side…
Gluten Free Cajun Catfish Courtbouillon
- 2 pounds catfish fillets
- 1/2 teaspoon lemon zest
- 2 teaspoons chopped fresh parsley, divided
- 1 teaspoon fresh dill, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon cayenne pepper, divided
- 1 teaspoon hot sauce
- 3 tablespoons minced garlic
- 1 Trinity Roux™
- 1 8-ounce can gluten free stewed tomatoes
- 1 8-ounce can gluten free tomato sauce
- 2 teaspoons salt, divided
- Season the catfish fillets with all of the lemon zest, and half of the garlic, parsley, dill, black pepper, cayenne pepper and hot sauce. Set aside.
- Prepare the Trinity Roux™ in a cast iron Dutch oven or large skillet.
- When the roux is ready, stir the tomato sauce, stewed tomatoes, and other half of the seasonings in the roux. Cover and cook over low heat for 45 minutes.
- Carefully add the fish fillets to the red gravy. Use a spoon to pour a bit of gravy over each fillet.
- Cover and cook for an additional 20 minutes, or until the fish is cooked through.