Authentic CatFish and Shrimp Coubion AKA Courtbouillion

[@sylviathorpes1085]

I was going to make another person's recipe, but then I saw this one. I will be making this real soon!! My Momma used to make this, I never learned. Glad I found your video. 🥰

[@wayneclodfelter681]

Took me a while to work up the courage to fix this, wantin to get it right and all. Fired up my vintage Magnalite dutch oven and followed along with the video on my ipad. Turns out it was easier (simpler) than I thought it would be. What a fabulous recipe and scrumptious meal! It was so good. Thank you, thank you, thank you, Rob.

[@lupemarroquin6990]

!!q

[@janwilson1927]

Fresh garlic

[@patrickbush9526]

The captain on our boat use to cook it every Sunday . Good stuff Boudreaux.

[@bartacomuskidd775]

Who you ship out with? Im out of Beaumont and a friend was telling me about being a tankerman. Sounds like a perfect job to me. And i love to cook.

[@aarontrenton1730]

Had my mouth watering like no one’s business. Next fish I catch, this what I’m making.

[@theresakelly4496]

Thank you so much for this recipe.Ive been looking for a fish cubion recipe since I landed in SE TX several years ago! Having mastered most other Cajun dishes I can tell this is going to be fabulous and can't wait to make it! Thanks again!

[@dcooper1115]

We on our way friend!!! Looks amazing. Thank you so much for sharing. Cajun is my favorite! What about some gator?🐊

[@BigLewBBQ]

Man oh man, that looked good! Made me hungry. I like that McWare pot, and love the the McWare roux spoons. C'est bon!

[@avery0704]

I love this dish! I'm making this today!

[@PrimalCajun]

I hope you enjoy it!!

[@dionalexander2012]

I want some of those pots..😍🤩

[@mkl6936]

Excellent recipe. Thank you for sharing! THIS is how it's really done Done!!!

[@MrBubajunk]

Great recipe thank you for sharing, the baking soda is always added in my kitchen ,

[@FloraMixon]

I could have really cry my father was a pokey boat chef what will the 25 years I may be spelling it wrong but Louisianans know what I'm talkin...CRIP WAS IT THAT I COULD CALL ANYTIME AND ASK ABOUT HOW TO COOK THIS OR HOW TO COOK. MY HAT'S OFF TO YOU SIR FOR SHOWING ME HOW TO COOK THIS I TRULY APPRECIATE IT AND IT CAME OUT WONDERFULLY BEAUTIFUL ALL I DID DIFFERENTLY WITH ADDD SOME FROZEN FRESH PIECES OF JALAPENO A WONDERFUL WONDERFUL MEAL... THANK YOU SO MUCH BEAUTIFUL AND DELICIOUS

[@elizabethjohson3687]

I'm making this recipe right now , thank you

[@PrimalCajun]

You are welcome 😊

[@keithkachnovich2863]

Like that pot you're cookin in, wish I could find one, but I'm still gonna try your recipe!

[@PrimalCajun]

amzn.to/2Vl2Gej

[@keithkachnovich2863]

Thankyou sir!

[@CookieMonster_1969]

Dang, I never missed home so much, that looks delicious....

[@PrimalCajun]

Thanks, give it a try.

[@zildaromero9685]

Good morning this is the way my mom thought me look delicious i didn’t think you was going make a little roux I didn’t seethe flour look delicious I hadn’t made this for a while thank you you have a receipt for seafood lasagna it’s lent and I don’t eat meat on Friday thank you ❤❤❤❤❤

[@melvinatkins998]

Looks yummy! Needs celery and garlic! But I often leave out some ingredients when making this as well! It can get expensive to get everything in it sometimes! Also some parsley, herbs, bay leaf, and green onion tops if your feeling fancy! 👍

[@CajunHydroponics]

Bruh!! Dat looks good!! Gonna make dat when I am done with my next rotation!

[@bwfiibwfii1642]

I’m using this recipe And subscribing 👍🏾 Much love from Shreveport

[@raymond709]

Now that was a good recipe my name is Ray from Foley Alabama it is 7:00 in the morning and I'm watching your program dude you got it that is the bomb from here and I'm going to watch some of your videos and see how well you cook right now that was delicious that's the way I eat I just subscribe to your channel I hope there's many more recipes to come I love Cajun food I was born as a baby and Slidell and never been back ever since I want to come back home everything I see about the Cajun life is what I've been missing that is me the way people do things that is me keep making some more videos please I think I made a new friend your friend Ray from Foley Alabama

[@bananaboy3984]

Did this with smoked garfish and smoked sausage in it. Mannn like a crack fiend I need more of it!

[@ieshiayvonne]

i cant wait to cook this!!!

[@PrimalCajun]

I hope you enjoy it, let me know what you think after cooking this dish.

[@HomeInTheSticks]

Recette vraiment sympa mon ami, le poisson rouge est difficile à trouver de nos jours !! Vous avez un nouvel abonné du centre-est du Mississippi ici !! Dan

[@PrimalCajun]

Thanks!!!!!

[@robertguidry4577]

Really looks good. We always made courtbuillion with redfish, doesn't fall apart like catfish. Can't get the reds now though.

[@misplacedcajun2325]

Black drum and Red Snapper do nicely also.

[@buckshot350]

Sheep’s head

[@danderson8923]

Looks delicious.. this page bout to blow

[@PrimalCajun]

Thanks for watching and I hope you're right!!!

[@calebsmithwick8470]

Sucks you weren’t right. People don’t take pride in making home cooked meals anymore. Frozen food/fast food and restaurants are much more “convenient” nowadays. I grew up with the smell of roux in my house and my kids will too lol

[@richardgiblet6938]

Lmlmm

[@lloydporche4790]

It looks good t boy! I didn't see you put any wine though but I'm sure it's delicious!

[@PrimalCajun]

Fill in the blank. Hey Rob, I want you to cook ___________________ next. Here's the recipe. 1/2 Stick of Butter 1 Onion 1/2 Green Bell pepper 1/2 Red Bell Pepper 2 Tablespoon of All Purpose Flour 1 (6 oz) Can of Tomato sauce 1 (28 oz) Can of petite dice Tomatoes 1 (10 oz) Cans of Original Rotel 2 Cups of Homemade shrimp stock 1/2 tsp of Sugar 1/4 tsp of baking soda 1 tbs of Cajun Seasoning 1/4 tsp of Old Bay 1-2 lbs of Catfish Filets 1 lb of peeled and deveined shrimp Sauté the onions and bell peppers in butter till translucent. Add flour and make a blond roux. Add tomatoes and Rotel to cook for 3 minutes, season and add tomato sauce, simmer for 5 minutes then add sugar and baking soda. Simmer and stir till all bubbles/foam is gone, about 3 minutes. Stir in shrimp broth, simmer again for 5 minutes then add fish and shrimp. Stir to mix and lower the heat, put the lid on pot cooking slowly for approximately 20 minutes. Be very careful not to stir too fast, it will break the fish. Serve over rice and enjoy.

[@CajunHydroponics]

You need to pin this so it stays at the top of the comments or add it to the description. Looks amazing. I have never made this. I know hard to believe being from here. Getting ready to watch the whole thing now!

[@PrimalCajun]

@@CajunHydroponics Thanks for reminding me, you now I'm a rookie at this. Also did you see your karaoke video I posted a while back for BG?

[@CajunHydroponics]

@@PrimalCajun gotta help a brother out when I can. Its easy to forget sometimes I dont think I did. I guess I gotta go check it out

[@TheMasteratLink]

Dumps about 3 tbsp of tonys Yeah bout 1/2 tsp of tonys

[@jlbanger337]

Definitely 🤣🤣

[@savagemane7630]

You know we Cajuns love dat tony sasharie sha’

[@kellyclark7517]

I’ve tried it and I want to like it but I just find the salt is over the top! Maybe they have a low sodium one, but I just picked up some Cajun two step from stale cracker and that stuffs pretty good, but I also find it salt forward. But I think he said there is one that has low sodium or no salt?

[@trewmike1]

*pours in like 1/4 cup of seasoning* "Use like, 1/2 a teaspoon" 😆 Seriously though, so excited to try it and not be shy with the seasoning.

[@mikeritter2979]

I like that pot it looks like it’ll last forever

[@jarronellis5801]

Wow sir that looks delicious

[@worthdoss8043]

Looks great buddy. .

[@johngarrie2633]

Don’t get any better then that Louisiana soul food 👍🏻. Show them how we cook a chicken fricassee. 🤷🏼‍♂️

[@stacywilliams1710]

Good job Sir

[@MrShanksta]

I am making this tonight!!! You got a Gumbo recipe?

[@PrimalCajun]

Yes I do and it's a very good easy version. kzbin.info/www/bejne/n3y4k5andpulfKs

[@DanWebster]

Werkin it like it ain no thang -PawPaw subbed

[@leighco9]

Ooooh Yeah, I need to try this.

[@PrimalCajun]

Give it a try and you'll be hooked!

[@vonjournet]

How long should catfish cook for

[@patwatson9441]

Can you please do shrimp piquant!!!!❤❤❤❤❤❤

[@ceciliamathis4055]

Looks good. Where did you purchase your cooking spoon?

[@PrimalCajun]

The link is in the description, Thanks for watching!!

[@esmeraldadavis2468]

Fast and easy Louisiana soul food..I don't know what your home cooked meals consist of..never eat it,and for sure never have cooked any...so it's gonna be all new to me.

[@sweetoneloves6811]

OMG i can smell this through my computer. I JUST GAIN 10 POUNDS LOOKING AT THIS IN 2020. hELP ME LAWD !

[@PrimalCajun]

Thanks for watching! Try my recipe and let me know what you think. Rob

[@sweetoneloves6811]

@@PrimalCajun I will try it . Primal Cajun I live in Los Angeles, and it is very hard to find a real cajun or Louisiana restaurant. People say they are doing Cajun cooking, when you taste it?????? omg you want to leave away from the table its not real Cajun it only fake Hollywood wanna be food. I wish i was near the south to get REAL CAJUN COOKING. I also wanted to know, how long do you leave the catfish to cook. I LOVE GOOD GOOD GOOD COOKING. I WILL TRY YOUR RECIPE SOON

[@rhondaberrypeeler7216]

Reminds me if home BATON ROUGE LOUISIANA HOME GIRL

[@PrimalCajun]

Oh Yeah!! Nothing like home cooking, Thanks for watching!! Rob

[@avisitor5427]

My only two questions- If we wanted to use fresh homegrown tomatoes , what do we do with them so they behave in the fish the same as the can and the tomatoe sauce ? Also at 9:30 , how long did the catfish and shrimp cook for for it to be done

[@CryptidGrinder]

Roast your tomatoes in the oven or over an open flame. The skin should peel off easily. From there, you can crush the tomatoe by hand to make a good, pulpy tomato sauce just like out of a can(but better)

[@renerodriguez417]

Will large mouth bass be okay?? Does it have to be catfish ??

[@PrimalCajun]

Any firm fish will work, I would give it a try and compare it to catfish, you might not like the light bass fish flavor compared to catfish. Rob

[@jonmland]

Once you add the fish and shrimp how long do you cook covered on simmer?

[@PrimalCajun]

It depends on the fish you use and how thick it is, catfish cooks fast and will fall apart easy but an estimate is 12-15 minutes.

[@jonmland]

Primal Cajun thanks breaux

[@Tomcat95]

Looks great..where can a man get one of those pots??

[@PrimalCajun]

Here's a whole set for a good price, these pots are also oven safe. amzn.to/34ABX0V

[@robbiemanuel661]

A Cajun using old bay. Rare site. 😂

[@thewhodat2314]

🔥

[@willoughbysnowdon269]

I know from personal experience best you'll ever eat

[@esmeraldadavis2468]

We're not close to fresh fish or shrimp,so what brands is best to make this with store bought..most of the cat around here I don't like eating cause the farmers use chemicals and don't want to eat that fish.some do eat it,but not me I'll go buy my fish and shrimp..but we have tilapia mostly in the supermarket catfish is hard to get ahold of.shrimps has to be store bought cause we don't have them here.love to try some that good food but only thing I can't do spicy food.my husband can but not me,so you'll have to send me some kind of sauce where I can keep in jar so he can add to some of his food and not add it to the dish that's being cooked..thank you for the trick with the sugar,and baking soda cause we get those heartburns with them tomatoes..

[@michaelc3392]

No roux?

[@c0bragt199o]

You need some green onion with the trinity

[@leighco9]

This is Nuggethound

[@ncd3165]

its how I make mine

[@janwilson1927]

Freshly ground black pepper.

[@amkim412]

Never knew a Cajun to use Old Bay....

[@PrimalCajun]

C'Mon!! Old Bay is just crab boil seasoning without salt. Spent 4 years in Va. and had to hear how boiling crabs were wrong......Till I showed them and they were hooked.

[@amkim412]

@@PrimalCajun a friend of mine from MA invited a bunch of people over for a crawfish boil. They used old bay because that's what they used for crab out in MA. It was the worst! Even her and her entire family hated it.

[@kellyclark7517]

@@amkim412 are you sure you ppl use old bay in MA?!

[@kellyclark7517]

@@PrimalCajun I do believe there is salt in OB, just not a lot which is what I prefer :)

[@amkim412]

@@kellyclark7517 100% sure!

[@WilliamHill-o7q]

Do a shrimp Creole

[@IslenoGutierrez]

I know Cajun identified folks are proud but man, y’all gotta stop claiming everything to be Cajun. Acadians never invented courtbouillon, gumbo, Jambalaya, red beans and rice, sauce piquante, fricassée, meat pies, corn maque choux, boiled crawfish, andouille, tasso, smoked sausage, dirty rice, hot sauce, the holy trinity, roux, pralines, king cake, beignets, boudin, cracklins, cochon de lait, filé etc and so many more foods and food items I can name. There were people direct from France and Québec in Louisiana before the Acadians arrived, there were Spaniards, Germans, blacks, m u l a t t o e s, Native Americans, filipinos also in Louisiana before the Acadians arrived and all influenced our cuisine. Even newcomers in later 19th century waves like Italians influenced the cuisine as well. The traditional name of the people, cuisine and culture of south Louisiana is Creole. Creole is a term from colonial Louisiana that means non-indigenous native of any race and that culture and cuisine. Before the invention of the term Cajun and its spread across Southwest Louisiana in the 1960’s-1970’s, Cajuns were simply known as Creoles like everyone else in south Louisiana born to the land. Cajun-identified people done decoupled themselves from the Creole identity, yet the Creole foods they cooked didn’t magically stop being Creole because they chose to. Acadian descendants did create some things in Louisiana cuisine like etouffée and ponce (chaudin), but man all south Louisiana cuisine is just the Creole cuisine, Acadians added to it like everyone else. Not trying to be a d*ck I support south Louisiana cuisine since I’m from south Louisiana, but somebody’s gotta say something at some point. It’s getting out of control! There are even more non-Acadian surnames among Cajun identified people than there are Acadian surnames so not even all Cajuns are Cajun. It’s getting way out of control this Cajunization of all things south Louisiana.

[@jackiebracken2804]

My mom skinned catfish head guldge the eyes out a lot of bones but good eating

[@79gravedigger]

No pepper?

[@PrimalCajun]

You can certasinly add it, thanks for watching.

[@mhjyuti]

So basically this isn't a recipe for 99% of people watching.

[@janwilson1927]

Celery

[@benjaminduthu8996]

Chaw

[@bernardmcintyre4569]

Primal C, you make a huge mistake, as to most professional cooks in that you do not use a silicon spatula to scrape down the sides of the pot which has become coated with the true flavors of the dish. Those ingredients on the sides have more flavor than does the POT. By the way, Good COD makes a better dish. bdm

[@steves.361]

Oh no, NEVER OLD BAY 😂😂😂 There are so many seasonings that are better.

[@Goodellsam]

First, never cook acidic foods in aluminium.

[@bertcantrell6480]

Stop with the sugar