Louisiana Courtbouillon

Louisiana courtbouillon (*coo-bee-YON* in Acadiana, deliberately mispronounced from the French to mark it as Cajun) has almost nothing in common with the French court-bouillon (a poaching liquid for fish). In Louisiana, courtbouillon is a thick, tomato-based fish stew — redfish, catfish, or snapper simmered in a roux-thickened tomato sauce with the trinity, cayenne, and herbs until the fish is falling apart and the sauce is rich enough to coat a spoon. It is a Creole preparation that shows the tomato-inclusive side of Louisiana cooking, and it is one of the dishes where the Spanish colonial influence (tomato-based fish stews from the Mediterranean and Caribbean) is most visible. Lena Richard included it in her *New Orleans Cook Book* (1940) — the first nationally published cookbook by a Black author in the 20th century — establishing the dish's place in the Creole canon.

A thick, roux-based, tomato-rich fish stew with deep red colour and a flavour that balances the sweetness of tomato, the depth of roux, the heat of cayenne, and the clean, firm flesh of whole fish fillets or steaks simmered directly in the sauce. Unlike gumbo, where proteins may vary wildly, courtbouillon is specifically a fish dish. Unlike étouffée, which is butter-rich and light, courtbouillon is tomato-rich and substantial. The finished stew should have enough body to serve over rice without pooling.

Courtbouillon needs acid to cut through the roux and tomato richness — lemon wedges, hot sauce (the vinegar-based Louisiana varieties do double duty as acid and heat), or pickled peppers. Green onion tops over the finished dish. Rice as the neutral base. The tomato-forward flavour profile makes courtbouillon one of the few Louisiana dishes that pairs comfortably with a dry rosé or a light red wine.