This 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.