Recipe

Creole Shellfish Courtboullion Recipe

	Waterlily / All my dishes 7 months, 1 week ago This is a dish my friend Sherry taught me to make when I lived in New Orleans. It's pronounced coo-bee-yon. I was reminded of this dish on a recent visit to a local bar and grill where it's served under the enigmatic name "Louisiana Pan Roast.... More Prep:30m Cook:120m Servings:8	Waterlily
	cajun louisiana creole

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Ingredients

1 1/2 pounds shrimp, mussels, oysters, crawfish, and small clams

1 tablespoon plus 1 teaspoon Cajun or Creole seasoning (your own, or Tony Chachere's brand)

1/3 cup vegetable oil (I prefer olive oil)

1/3 cup flour

1 cup chopped celery

1 cup chopped onions

1/2 cup chopped bell peppers

2 mild green chilis

2 bay leaves

3 cloves minced garlic

2 cups chopped peeled and seeded tomatoes (or substitute diced canned tomatoes)

1 cup water

1 3/4 cup chicken or shrimp broth

1/4 cup chopped green onions

2 tablespoons chopped parsley

8 ounces cream cheese

Cooked rice

Directions

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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