SHRIMP COURTBOULLION
6-8
2
hours30
minutesThis feed-a-crowd dish was a staple in store owner Anne’s childhood home. Courtboullion—pronounced coo-bee-yon—is a distant cousin of the classic French dish where a thin, flavorful poaching liquid surrounds fish and shellfish. In this version, a dark roux is combined with aromatics, tomatoes and bay leaf. Fish Courtboullions are common in Louisiana, and firm white fish like redfish or catfish can be used in combination with the shrimp.
Full-flavored stock is a must for this dish. Try your hand at a quick Shrimp Stock – small effort with a big payout! Oh, and that roux? With this Roux Spoon in your hand, you’ll be an expert. For this shrimp-only version, we bring in our Bayou Lafourche Blend for big, rich flavors with a hint of spice. Perfect for this classic dish.
Ingredients
3/4 cup canola oil
1 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
3 bay leaves
2 14-oz cans petite diced tomatoes
2 tsp tomato paste
6 cups Shrimp Stock
2 tsp Bayou Lafourche Blend
1/8 tsp Ground Allspice
2 lb medium shrimp, peeled and deveined
2 Tbl chopped parsley
½ cup sliced scallions
Juice of half of a lemon
Lemon wedges
Instructions
- Have your chopped onion, celery and bell pepper ready – you’ll need these to help cool the roux once it gets to the correct color.
- In a large cast iron Dutch oven, combine the canola oil and flour. Over medium-high heat, stir the combination constantly using a flat wooden spoon or flat whisk. Work in an “S” pattern, stirring constantly, being sure to move around all the edges of the pot. Cook the roux until it is a shade darker than peanut butter. This will take about 20 minutes. Move the pan from the heat and pour in the vegetables. This will slow and cooking process and keep the roux from burning. Stir until the steam dissipates.
- Return the pot to the burner and heat over medium heat. Add in the garlic, tomatoes, stock, bay leaves, Bayou Lafourche Blend and allspice. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour 45 minutes, stirring occasionally.
- At this point, you need a saucy consistency. You may need to add stock, but keep in mind that the shrimp will render some liquid into the dish.
- Add in the shrimp. Return the pot to a simmer and allow to simmer for about 25 minutes or until the shrimp are firm, opaque and pink. Taste and adjust with salt if necessary. Add in the lemon juice, green onions and parsley. Serve with steaming rice and wedges of lemon.
