Thread: Gonna try something

Figured one thing out, I used too much of my so-called roux. I was a little put off by the more orange than red color. I think that was the problem, about 2 1/2 times too much. But it wasn’t bad.


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Originally Posted by J White

With the cost of fishing going through the roof, lately I have been “if it comes over the gunnel, it gets the knife” so I have several bags of filleted catfish aka thugs/slimers to do something with…. Soon, gonna attempt a cajun coubion with some of them. Got several hurdles to get past, making a roux etc. I’ll post results, good or bad lol.


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Bud your Roux color is fine, you have not been told the "Secret", Courtbouillion roux is a two step process. First make a caramel colored roux in Black Iron only. Then let it cool. Here is the secret, after cooling stir in a can of puree tomatoes and mix well. Bake that in the oven till the oil separates to the edges, usually about 4 hours for me. The tomatoes candy in the roux, darken up, bringing on a fired - sundried, flavor. You then spoon that roux into a boiling soup a bit at a time so it emulsifies. If you just dump it in the water will be absorbed around droplets of the roux making roux lumps that only a immersion blender can fix. Add enough to thicken and flavor only.

You make the entire soup first then your last 20 minutes of cooking you drop in your catfish in 1in chunks to cook. I always eat mine with fresh lemon squeezed over and diced boiled eggs on top.

Now the Bonus Secret! The leftover Roux is saved to make a Red Gravy. The additional flavor it adds to a Red Gravy is the secret ingredient New Orleans fine dining chefs keep to themselves.

Originally Posted by rojoguio

Bud your Roux color is fine, you have not been told the "Secret", Courtbouillion roux is a two step process. First make a caramel colored roux in Black Iron only. Then let it cool. Here is the secret, after cooling stir in a can of puree tomatoes and mix well. Bake that in the oven till the oil separates to the edges, usually about 4 hours for me. The tomatoes candy in the roux, darken up, bringing on a fired - sundried, flavor. You then spoon that roux into a boiling soup a bit at a time so it emulsifies. If you just dump it in the water will be absorbed around droplets of the roux making roux lumps that only a immersion blender can fix. Add enough to thicken and flavor only.

You make the entire soup first then your last 20 minutes of cooking you drop in your catfish in 1in chunks to cook. I always eat mine with fresh lemon squeezed over and diced boiled eggs on top.

Now the Bonus Secret! The leftover Roux is saved to make a Red Gravy. The additional flavor it adds to a Red Gravy is the secret ingredient New Orleans fine dining chefs keep to themselves.

Thank you! I knew there was a tremendous amount of things I missed. I appreciate you sharing that!


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that ipa will make the thinning hair be a thing of the past , just saying ....

Sure looks good Jeff! Thanks for sharing