Adding Catfish to a Creole Style Catfish Courtbouillon Recipe

Video Transcript

"Hi! My name is Karl James and on behalf of expertvillage.com, we are going to continue on with our catfish Courtbouillon. Okay, we've had this simmering a little longer. Let's sit this top down. Let's stir this and take a taste of it to make sure the seasonings are right. We've added our shrimp. It's nicely seasoned. Now we are going to return our catfish. Now the thing about the Courtbouillon is once your return the catfish you really don't want to stir it too much because you don't want pieces to break up. You want them to remain as they are. So we are going to return our catfish in and if you do stir, do it very gently. It smells really good. If you look at your mixture and if it's too thin, you can always take a flour, water mixture add in there as a thickening agent. Gently mix that in so that we can put the rest of the catfish in. If it's too thick, then you can add more water or fish stock if you want to use fish stock. Going to get our catfish all back in and give it a gentle stir not breaking up pieces. Got it in. Right before this would be the time that you would season it and if the season is right, put the catfish in and then we are going to return the top. We are going to lower the heat just slightly medium and we are going to let this mixture cook for about 20 minutes. "