Whether you spell it Courtbouillon, Court Bouillon, Couvillion, or even Coubion – this delicious catfish and tomato stew is a Cajun classic that’s always a family favorite. Serve over rice or with potato salad – or both!
This magical recipe is just two simple ingredients that will elevate burgers from basic to gourmet! Mix it up with your preferred protein, add your favorite toppings and voila – restaurant quality meal at home!
Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.
If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.