🍤🐟 Spicy Shrimp & Fish Court-Bouillon (Over Rice)
Ingredients
Seafood
-
1 lb firm white fish (catfish, redfish, or tilapia), cut in chunks
-
1 lb raw shrimp, peeled & deveined
Base
-
¼ cup vegetable oil
-
¼ cup all-purpose flour
-
1 large onion, chopped
-
1 bell pepper, chopped
-
2 celery stalks, chopped
-
4 cloves garlic, minced
Sauce
-
1 (14–15 oz) can tomato sauce
-
1 (14–15 oz) can diced tomatoes
-
2 cups seafood stock (or water)
-
2 tbsp tomato paste
Seasoning
-
2 tsp salt (adjust to taste)
-
1½ tsp black pepper
-
1½ tsp cayenne pepper (to taste)
-
1 tsp paprika
-
1 tsp dried thyme
-
2 bay leaves
-
1 tbsp Louisiana hot sauce
-
1 tsp sugar (optional, balances heat)
Finish
-
2 tbsp chopped green onions
-
2 tbsp fresh parsley
Serve With
-
Steamed white rice
How to Make It
1. Make the roux
Heat oil in a heavy pot over medium heat.
Whisk in flour and cook, stirring constantly, until it turns light brown (about 5–7 minutes).
2. Build the flavor
Add onion, bell pepper, and celery (the Trinity).
Cook until softened, about 5 minutes.
Add garlic and cook 30 seconds.
3. Create the sauce
Stir in tomato paste, then tomato sauce and diced tomatoes.
Add stock, seasonings, bay leaves, and hot sauce.
Bring to a gentle boil, then reduce heat and simmer 25–30 minutes.
4. Add seafood
Add fish first; simmer 5 minutes.
Add shrimp and cook 3–5 minutes, just until shrimp are pink and fish flakes.
5. Finish & serve
Remove bay leaves.
Stir in green onions and parsley.
Serve hot over rice with extra hot sauce on the table 🔥
Court-Bouillon Tips
-
Don’t overcook the seafood — add it last
-
Adjust cayenne slowly (this dish sneaks up on you 😄)
-
Even better the next day
-
Crusty French bread on the side is non-negotiable