When you think of Louisiana cuisine, gumbo often comes to mind with its rich, hearty flavors. But what if you’re craving something a little lighter yet still packed with that signature Creole flair? That’s where this Creole Courtbouillon recipe from Louisiana Cookin steps in. This dish combines the freshest Gulf seafood with a fragrant, savory broth of tomatoes, peppers, and herbs. The result is a delightful, lighter cousin to gumbo that still holds its own in terms of flavor.

Court-bouillon, pronounced “coo-bee-yon,” is a Creole take on the classic French fish stew. However, unlike the French version that’s more akin to a poaching liquid, the Creole version is a hearty stew. The star of this dish is the seafood—shrimp and grouper are traditional choices—and they’re simmered in a vibrant broth until perfectly tender and infused with flavor.

Whether you’re serving this for a special family dinner or simply looking to elevate your weeknight meal, Creole Courtbouillon offers a little taste of Louisiana right at home. Let’s dive into how to making this dish

Ingredients:

• 1 pound large fresh shrimp, peeled and deveined (leave the tails on for extra flavor)
• 1 pound grouper fillets, cut into ¾-inch pieces
• 1 (28-ounce) can of fire-roasted diced tomatoes
• 2 cups seafood stock, warmed
• ½ cup dry sherry
• ¼ cup tomato paste
• ¼ cup all-purpose flour
• 3 cloves garlic, minced
• ¼ cup seeded and minced jalapeño (adjust to taste for heat)
• 1 cup chopped orange bell pepper
• 1 cup chopped red bell pepper
• 1 cup finely chopped celery
• 1 cup finely chopped yellow onion
• 2 tablespoons Worcestershire sauce
• 1 dried bay leaf
• ¼ cup unsalted butter
• ⅛ teaspoon crushed red pepper
• 2 teaspoons Creole seasoning
• ½ teaspoon kosher salt
• Lemon wedges for serving
• Chopped fresh parsley for garnish

Directions:

1. Begin by combining the shrimp and grouper in a medium bowl. Cover and refrigerate them until you’re ready to add them to the stew. This step ensures the seafood stays fresh and chilled.
2. In a medium Dutch oven, melt the butter over medium heat. Once it’s melted and slightly bubbly, add the chopped onion, bell peppers, celery, jalapeño, and garlic. Sauté these vegetables for about 10 minutes, stirring occasionally, until they become tender and aromatic. The combination of colors and flavors here sets the stage for a rich and hearty stew.
3. Sprinkle the flour over the sautéed vegetables. Stir frequently for about 5 minutes until the flour is lightly toasted and takes on a golden brown color. This step thickens the stew and adds a nutty depth to the broth. Afterward, stir in the tomato paste, ensuring it evenly coats the vegetables.
4. Add the Liquid Ingredients: Slowly whisk in the warm seafood stock, scraping up any browned bits stuck to the bottom of the pot. This is where the deep, savory flavors really begin to develop. Add the fire-roasted diced tomatoes, sherry, Worcestershire sauce, bay leaf, and Creole seasoning. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for 30 minutes, stirring occasionally to make sure nothing sticks to the pot.
5. Once the broth has simmered and the flavors have melded together, add the shrimp and grouper mixture along with the salt and crushed red pepper. Cover the pot and let everything simmer for an additional 10 to 15 minutes, stirring occasionally. The seafood will cook through and absorb the rich, tangy broth. Remove the bay leaf before serving.
6. Ladle the courtbouillon into bowls and serve it with a few lemon wedges on the side. A sprinkle of fresh parsley on top adds a touch of brightness and color to this already vibrant dish.

Creole Courtbouillon offers the best of Louisiana’s coastal cuisine in a single bowl. The fresh seafood, combined with the bright, flavorful broth of tomatoes and peppers, makes this dish a standout. Whether you’re a seafood lover or new to Creole cooking, this courtbouillon is sure to impress with its complexity and depth of flavor. It’s a dish that brings the Gulf to your table with every bite, and once you’ve tried it, it’s likely to become a regular in your recipe rotation.

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