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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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:popcorn:popcorn
I look forward to seeing your results
Hear tell there is an instant roux out there ,that is Devine and simple to prepare?
If you would like me to post my Courtbouillion recipe I'm happy to share. It takes a long time to make (over 12hrs) so I break it up over 2 days.
When you have time I would enjoy seeing it.Quote:
Originally Posted by rojoguio
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[QUOTE=Redge;4367240]When you have time I would enjoy seeing it.
Redge, I have not been able to put my hands of a couple of Bull Reds for their backbones / Fillets and now I'm going thru the Root Canal / Crown party so can only eat soft foods. If I can catch a dozen heavy slabs next trip to the Rez or Pearl River I will make a batch out of Crappie. I just don't know how much flavor the Crappie backbones will produce. This would make a great article for the website here so instead of posting the recipe without my usual presentation I'm going to wait.
Well, it’s going down tonight. So far, it’s been laugh a minute. My first attempt at a roux, it was going beautiful, had a nice caramel color. I turned my head, and it morphed into an alien life form and I swear it was trying to grab stuff out of the knife block and throw at me. I had to put it down. Thought I was gonna need a gun. Second attempt, I was skittish and it probably could have went a few more minutes. But wasn’t doing that again! It’s simmering now. We’ll see!
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Good luck buddy!
I think we’re gonna need it!Quote:
Originally Posted by BuckeyeCrappie
Using my GG granmas cast iron, so maybe that’ll be good luck
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I know I’m a hack, no chef of any stripe. But this is downright tolerable lolAttachment 460094
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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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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.Quote:
Originally Posted by J White
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!Quote:
Originally Posted by rojoguio
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that ipa will make the thinning hair be a thing of the past , just saying ....:Rofl
Sure looks good Jeff! Thanks for sharing
Looks great. I love cajun food.