Cajun Courtbouillion

Cajun Courtbouillion

(Courtbouillion originally meant anything that was simmered outside on an open fire.)

2 T. all purpose flour 3 Large onion (chopped course) 1/2 C cooking oil or shortening 3 1/2 C canned tomatoes 1 C chopped mushrooms 3 cloves Garlic (chopped fine) 4 C water 1 1/2 t. salt 2 T Parsley Tabasco sauce (to taste) or Louisiana Red Hot 1 t. Worcestershire sauce About 1 to 1 1/2 pound of fresh fish cubed (Just about any kind will do)

First you make a roux. (Most Cajun dishes start this way) The best way to make this is in a black cast iron pot but any THICK pot will do. Brown flour and oil over medium heat stirring constantly so it does not burn. Cook to a dark shade of brown but not burned. Add onions and garlic. Simmer for about 12 to 15 minutes until onions appear translucent.. Add a little water and tomatoes, simmer until it thickens (about 15 to 20 minutes) Add fish and rest of ingredients. Simmer for about 1/2 hour stirring occasionally but be careful not to break up fish too much. Serve over warm rice.

Serves about 8 regular people or about 4 Cajuns.

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 * Catsrecipes Y-Group