Catfish Court Bullion

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posted Nov 6, 2011, 7:19 AM by Creative Cajun Cooking Admin [ updated Apr 7, 2018, 2:54 PM by briana davis ]

Jimmy L. Babin

Creative Cajun Cooking

A taste of the old time South Louisiana main dishes,

created in the swamp

Servings: 200

Yield: 12 gallons

30 pounds catfish fillets, cut in 2"

pieces

10 pounds Yellow onion, diced

3 pounds Bell Pepper, diced

8 cups all-purpose flour

8 cups vegetable oil

3 cups MAGIC SWAMP DUST

1 # 10 can mushroom pieces

6 cups Cattleman's Bar-B-Que sauce

4 # 10 cans tomato sauce

2 # 10 cans tomato's, crushed

1 gallon water

1 cup sugar

First you make a roux with the flour and oil, and let it cool down below 200 degrees
Stir in onions with the water and cook slowly until tender
Mix in MAGIC SWAMP DUST, mushrooms, bar-b-que sauce, tomato sauce and crushed tomato's and cook for 45 minutes then stir in sugar
Add in Bell Pepper and stir, allow to cook for 10 minutes
Stir in catfish and bring to a boil for 1 minute
Turn off the fire and let stand for 15 minutes before serving over a bed of rice

Servings for 200 prople pending portion size.

UTENSILS NEEDED:

1 #20 (12 1/2 GAL.) Black Iron Pot

Per Serving (excluding unknown

items): 188 Calories; 11g Fat (51.2%

calories from fat); 13g Protein; 11g

Carbohydrate; 1g Dietary Fiber;

39mg Cholesterol; 327mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 1/2

Lean Meat; 1 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

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