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Video: Cook Creole-style with seafood court bouillon

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    >>> if you are craving creole, no better place than commander's palace. since 1880 , new orleans landmark and was voted by you as the fourth best place to eat in the entire country.

    >> i would love to know the other three.

    >> tory mcphail is the executive chef of commander's palace, making one of his signature dishes, one pot seafood stew you can make at home.

    >> yeah.

    >> congrats on the good news.

    >> that's fantastic. i asked you before, is this like a lot of the food that comes out of that world, heavy in cream and you said, no.

    >> yeah, all this is a little lighter. this is a great, great food for mardi gras and we're happy that trip adviser has given us this great award, very nice and you can find more about that on their website.

    >> what are we making?

    >> this is easy. this is called coubion. an easy dish that everybody can do at home. what we want to do here, there is not a lot of oil.

    >> what kind of oil are you using?

    >> vegetable oil . hot chilies, garlic, bay leaf . mix that together. i'll add everything all at once.

    >> what is the red stuff?

    >> blackening spice. this doesn't have to take you very long. want to help me out?

    >> yeah. what do you have here?

    >> celery, onion and green peppers .

    >> that's the backbone of all of our creole cooking. you can use a rip on this recipe to make gumbo, jambalaya, all basic ingredients. we'll mix all this together. i'll add a little bit of flour. it is healthy. this is just --

    >> this is to thicken.

    >> half a cup. not loaded up with the roux you find in gumbo. shake this in.

    >> shake it, baby.

    >> we let this go for three or four minutes to simmer down and then after that we add our fresh tomatoes. and these are just chopped, seeded tomatoes.

    >> you're good at it.

    >> that's it. we have seasoning in there, garlic, the chilies.

    >> what kind of meat do you put in?

    >> we're going to do fresh seafood next too.

    >> put that in?

    >> pop that in.

    >> oysters?

    >> fresh oysters, wild shrimp, right out of the gulf of mexico .

    >> leaving the tails.

    >> some shrimp stock as well.

    >> what's this? chicken?

    >> this is not chicken.

    >> fish.

    >> red snapper .

    >> red snapper . anything you find in your local grocery store.

    >> i'll lay it on here, we have to taste it.

    >> that's the stock.

    >> that's exactly it.

    >> look at this.

    >> it looks fantastic.

    >> oh, my god. it really does.

    >> i'm sorry.

    >> it is easy. do this around any kind of mardi gras party you have. it keeps.

    >> want to try?

    >> that's a few minutes.

    >> thank you.

    >> little bite of this.

    >> i cannot wait.

    >> get in there. get in.

    >> go for it.

    >> get in.

    >> who knew louisiana cooking could be that fast.

    >> hot.

    >> anyway --

    >> tell us about the cocktail.

    >> in order to cool down your pallet, we have some a cocktail we call maio in new orleans. instead of heavy cream , we add in soy milk , we're also going to add in a little bit of almond milk as well.

    >> okay.

    >> what is this called?

    >> it is the brandy milk punch . we lighten it up a little bit.

    >> like a white russian .

    >> sure does.

    >> that's good.

TODAY recipes
updated 1/13/2014 4:45:21 PM ET 2014-01-13T21:45:21

Recipe: One-pot seafood court bouillon

  • 4 tablespoons vegetable oil
  • 8 garlic cloves, slivered
  • 3 bay leaves
  • 1 jalapeno, seeded and minced
  • 1 onion, large, small diced
  • 2 celery stalks, small diced
  • 2 green bell pepper, seeded and small diced
  • 1 tablespoon Creole seasoning
  • 1/2 cup flour
  • 3 cups tomatoes, peeled, seeded and small diced
  • 2 cups seafood stock
  • 1 tablespoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon kosher salt
  • 8 ounces fish, mild, light and flaky sliced into smaller pieces
  • 8 ounces shrimp, wild caught
  • 8 ounces oysters, shucked
  • 2 tablespoons parsley

Place a medium sauce pot on the stove over medium-high heat for 3 minutes to warm. Add in the oil, garlic, bay leaves, jalapeno, onion, celery, bell pepper and Creole seasoning and cook for 3-5 minutes until soft but not browned. Sprinkle the flour across the top of the vegetables and stir to thicken and incorporate evenly. Add the tomatoes and stir for 30 seconds. Add in seafood stock, hot sauce and Worcestershire and bring the court bouillon to a simmer. Add the fish, shrimp and oysters and cook for 3 minutes or until just cooked. Lastly, stir in the parsley and adjust the seasoning as desired. Ladle the stew over freshly steamed rice.

Serving Size

Yield: 4 servings

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