Louisiana Creole Catfish Courtbouillon | GlitznGrits.com

Nov 22, 2019

Louisiana Creole Catfish Courtbouillon

McCormick® sponsored this post, but the recipe is all mine.

Catfish Courtbouillon

That old worn out number eight cast-iron always got much use as the summer sun died down and the cool breeze of fall set in — Saturdays at the fish market pickin' out the freshestcatfish for Daddy's Catfish Courtbouillon. Follow along as I tell the story of holiday traditions through my Daddy's Catfish Courtbouillon recipe and my Grandma Annie-Lous Cream Cheese Pound Cake.

I sat on the closet floor jokin' with my Momma about what I should cook for dinner. We were about to head to H-E-B, and we needed a plan before we drove. I've always loved H-E-B for its Texas roots. Those roots I so proudly share. We talked about family traditions and how we were leavin' in a few days to visit Grandma, and she wanted some of her famous Cream Cheese Pound Cake. I quickly mentioned that I wanted to highlight some of my Creole roots on the blog since it had been a while.

She looked over and sighed, "I suppose if you made turtle or rabbit stew, that wouldn't go over well." "Probably not," I respond. "Besides, I never much cared for those as a kid I," utter.

I got it, "make a Sauce Piquante."

"Already shared that on the blog," I reply.

"What is that beans and gravy dish your cousin always wanted when he would come over in the summer as a kid?"

I can't remember, so I text my cousin. I can hear her chuckle through the phone as she types, "Pork and beans with rice and gravy is about it. We had it for supper last night lol." Momma laughs as I tell her she made it for her kids that night.

We text on.
McCormick® spices

McCormick® spices

"Got it. Imma make a catfish Courtbouillon. I don't think it's a family recipe. But daddy made it a lot on Saturdays. I don't know how he started, making it."

She replies, "Call Mother. I deff. don't know how to make that."

My Aunt, she answers on the first ring. I tell her about my blog post and my ideas. She chuckles and goes, "Sha, that's a real old dish no one makes anymore. Yes, we have a family recipe. Our Momma taught us how to make it. Want me to text you the recipe when I get off work?"

Hours later, she text, "First, sauté your onions, bell peppers, garlic or whatever kind of fresh seasoning you want. Then pour two to three cans of tomato sauce, you can add two tablespoons of kitchen bouquet just to color, not to be so red, also use the cans to add water, let it come to a boil then add your fish, let cook for about 30 minutes on a low heat, season to taste, you can add a little sugar- about two tablespoon. The fish doesn't take long to cook."

I frown as I look over the text. What kind of recipe is this? Where are the measurements? What vegetables? I open Instagram and immediately talk on stories about the Southern Meme, "We don't use measurements. We sprinkle until our ancestors whisper stop my child."

We eventually make it to H-E-B, and I grab all the McCormick® spices needed to cook the Creole Dish.

Catfish Courtbouillon

2 small yellow onions chopped

1  green bell pepper chopped

4 cloves of garlic minced

2 sticks of Celery chopped

1 small 6 oz can of tomato paste

A few filets of boneless catfish

1 stick of butter

tablespoons of sugar

3 tablespoons of flour and oil

Browning sauce

2 large 15 oz cans of tomato sauce


Perfect Pinch® Cajun Seasoning  or you can make your own.

If you make your own, you will need these McCormick® Spices. I made my own.

McCormick® Salt

McCormick® Garlic Powder

McCormick® Ground Black Pepper

McCormick® Smoked Paprika

McCormick® Onion Powder

McCormick® Celery Salt

McCormick Gourmet® Organic Cayenne Pepper

McCormick® Chili Powder

McCormick® Ground Thyme


1) In a cast-iron put your stick of butter, a few tablespoons of oil, a few tablespoons of flour, and let come together to start your roux somewhat. Most importantly this isn't a traditional roux, but it gets the job done for a Catfish Courtbouillon. Next, add what Creoles and Cajuns call the Holy Trinity ( bell pepper, onion, celery, and garlic -pretty much all Cajun or Creole dishes have the Trinity in them) and sauté your veggies until brown.

2) Secondly, add your can of tomato paste as well as a little bit of water and mix until everything comes together.
3) Add in your cans of tomato sauce as well as a table spoons or two of the Browning sauce can be found near the oils in your local H-E-B. If you need to thin your Catfish Courtbouillon, you can add a little water.

4) Next, add in either your pre-made McCormick® Cajun Seasoning or the McCormick® seasonings. If you chose to make your own seasoning start with about two tablespoons of each spice and continue to go up from there as you taste test. And let simmer for about 30 mins

5) Finally, season your boneless catfish and place in the cast-iron. Cover and let simmer for 30 minutes to an hour, depending on your fire. You want to add your catfish last so that it does not overcook and break apart.

Serve over rice and enjoy.

I find myself giddy as I taste the Catfish Courtbouillon. A little more browning sauce than needed, but it tastes close to the creole childhood that I remember.

Many days later, I find myself in WI. My grandma looks confused as I walk in with a bag that reads H-E-B.

"I think I got everything needed for the Cream Cheese Pound Cake Grandma," I holler from the kitchen as I unload. It's 2 Am, and we've just arrived after all day of drivin'. I explain that I went shoppin' back home and she smiles.

The days go back, and we finally find ourselves in the kitchen bakin' like we did when I was a child. I giggle like a child as I almost break the mixer and cake flour flies everywhere. Grandma doesn't seem impressed.

She sternly reminds me, " My Cream Cheese Pound Cake is simple. It's almost all in threes."

Cream Cheese Pound Cake

1 package cream cheese
3 cups of sugar
3 cups flour
6 large eggs
3 cups of cake flour
T3 cups of butter


1) Mix all of the ingredients and then apply to a greased bundt cake pan
2) Cook at 315 degrees until golden brown or about 45 minutes.

I grin as I walk in the kitchen as I see Grandma grab a second piece and lick her fingers.


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