Moonpie
November 22nd, 2008, 02:16 PM
Moonpie's Top Secret Court Boullion(pronounced Koo-Bee-Yon)
This is a big recipe so cut it for smaller groups.
ingredients:
1 cup flour
3/4 cup oil(DO NOT use Olive Oil)
2 large white onions(chopped)
2 Bell peppers(seeded and chopped)
4 stalks Celery(chopped)
6 cloves Garlic(chopped)
1 28oz can of Ro-Tel tomatoes and chilies
1 8oz can of Tomato sauce(if you use tomato paste only use about 1 tablespoon+water)
1 12oz can of beer (optional)
2.5 to 3 quarts Water
3 tablespoons of Tony Chachere's Cajun spice.
1/2 teaspoon black pepper
1 or 2 bay leaves
3 to 5 pounds of seafood(use a firm fish like redfish, drum, gaspergoo, etc.)
You can use oysters, crab, shrimp,scallops. My favorite is shrimp & scallops.
You can even use chicken.
1 cup of green onion tops(chopped)
Optional-1/4 cup Parsely (finely chopped) I don't care for it myself.
Start with a cast iron skillet or pot.
Make a medium golden brown roux with the flour and oil.
Transfer the roux to a large pot.
Add white onions to roux and fry until wilted. Approx 5 minutes.
Stir frequently.
Add bell pepper, celery, garlic, Ro-tel, tomato sauce.
Mixture will be VERY thick and clumpy. Stir frequently as it tends to stick. Cook for 30 minutes over medium heat.
Add water, beer, spices. Stir well to break up any clumps. Bring to a boil, reduce heat and simmer for one hour.
Add seafood. Return to a simmer for 30 minutes if using fish. Shrimp, oysters, scallops only require about 10 minutes.
Add green onions (parsely)5 minutes before serving.
Serve over steamed rice in bowls.
Serves 8-10 hungry people.
Fresh redfish is great in this.
This is a big recipe so cut it for smaller groups.
ingredients:
1 cup flour
3/4 cup oil(DO NOT use Olive Oil)
2 large white onions(chopped)
2 Bell peppers(seeded and chopped)
4 stalks Celery(chopped)
6 cloves Garlic(chopped)
1 28oz can of Ro-Tel tomatoes and chilies
1 8oz can of Tomato sauce(if you use tomato paste only use about 1 tablespoon+water)
1 12oz can of beer (optional)
2.5 to 3 quarts Water
3 tablespoons of Tony Chachere's Cajun spice.
1/2 teaspoon black pepper
1 or 2 bay leaves
3 to 5 pounds of seafood(use a firm fish like redfish, drum, gaspergoo, etc.)
You can use oysters, crab, shrimp,scallops. My favorite is shrimp & scallops.
You can even use chicken.
1 cup of green onion tops(chopped)
Optional-1/4 cup Parsely (finely chopped) I don't care for it myself.
Start with a cast iron skillet or pot.
Make a medium golden brown roux with the flour and oil.
Transfer the roux to a large pot.
Add white onions to roux and fry until wilted. Approx 5 minutes.
Stir frequently.
Add bell pepper, celery, garlic, Ro-tel, tomato sauce.
Mixture will be VERY thick and clumpy. Stir frequently as it tends to stick. Cook for 30 minutes over medium heat.
Add water, beer, spices. Stir well to break up any clumps. Bring to a boil, reduce heat and simmer for one hour.
Add seafood. Return to a simmer for 30 minutes if using fish. Shrimp, oysters, scallops only require about 10 minutes.
Add green onions (parsely)5 minutes before serving.
Serve over steamed rice in bowls.
Serves 8-10 hungry people.
Fresh redfish is great in this.