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.
1) Start with a medium roux — darker than étouffée, lighter than gumbo. Courtbouillon's tomato provides enough flavour complexity that a chocolate roux would compete rather than complement. 2) The tomato is structural — crushed tomato or tomato sauce goes in after the trinity and cooks for 20-30 minutes until it darkens and concentrates. Raw tomato flavour in the finished courtbouillon means the sauce wasn't cooked long enough. 3) The fish goes in last and cooks gently in the sauce — 15-20 minutes, depending on thickness. Firm-fleshed fish (redfish, drum, snapper, catfish) is essential. Delicate fish disintegrates. 4) Whole fish or bone-in steaks produce better courtbouillon than fillets — the bones contribute gelatin and body to the sauce during cooking. If using fillets, consider a quick fish stock from bones and heads added to the sauce before the fish goes in.
A splash of white wine or dry sherry in the sauce after the tomato has concentrated adds a brightness that lifts the dish out of heaviness. Not traditional everywhere but effective. Court-bouillon improves if you make the sauce a day ahead, refrigerate, then reheat gently and add the fish just before serving. The roux-tomato base melds overnight. Serve over steamed rice with French bread on the side. The bread is for sopping the sauce from the bowl after the fish and rice are gone. Lena Richard's courtbouillon used whole redfish steaks and a generous pour of Worcestershire — the fermented anchovy and tamarind in Worcestershire add umami depth that connects to the West African fermented fish condiment tradition.
Confusing Louisiana courtbouillon with French court-bouillon — the French version is a clear, aromatic poaching liquid (water, wine, vegetables, herbs). The Louisiana version is a thick, tomato-roux stew. They share a name and almost nothing else. Using fish that's too delicate — sole, tilapia, or thin fillets will dissolve. The fish needs to hold its shape in the sauce. Adding the fish too early — the tomato sauce needs time to concentrate and develop before the fish goes in. Fish added to a raw, thin sauce steams instead of braising, and the finished dish will be watery.
Lena Richard — New Orleans Cook Book; John Folse — Encyclopedia of Cajun & Creole Cuisine; Paul Prudhomme — Louisiana Kitchen