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Catfish Court Bullion

posted Nov 6, 2011, 7:19 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Catfish Court Bullion
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
Copyright: Cookbook #1
  • 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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