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Creole Shellfish Courtboullion Recipe

Ingredients

How to make it

  • Choose any combination of the freshest shellfish available. You want about 1 1/2 pounds cleaned. Shell all shellfish and sprinkle with some of the Creole seasoning. Cover and refrigerate.
  • Make a roux: melt the butter and add the flour. Whisk or stir constantly over medium heat for about 20 minutes. Be absolutely scrupulous about whisking/stirring and do not let the roux burn! When it's ready, it will be a rich brown color. Add the celery, onions, bell peppers and chilis. Cook about 7-10 minutes, until the onions are translucent.
  • Add the bay leaves and garlic and cook a few more minutes.
  • Add the tomatoes, water, and remaining Creole seasoning. Reduce heat and simmer for about an hour, stirring occasionally.
  • Increase the heat to medium, add the broth and shellfish, cook for about 10 minutes or until the shellfish are cooked.
  • Reduce heat to medium low. Cut the cream cheese into chunks and add to the broth. Stir occasionally until the cream cheese is incorporated.
  • Taste and correct seasoning, if needed.
  • Add green onions and parsley.
  • To serve, place a serving or rice in the middle of a bowl. Ladle the courtboullion around the rice, granish with parsley.
  • Serve with good crusty bread and a light salad.

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The Cook

waterlily Joplin, MO

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