Zeke Babin'S Black Pot Courtbouillon - cooking recipe

Ingredients

12 (5 -7 ounce) catfish fillets
24 shrimp, peeled and deveined (21 count)
1/4 lb butter
2 1/2 cups diced onions
2 cups diced celery
1 cup diced red bell pepper
2 (10 ounce) cans rotel
1/4 cup minced garlic
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons paprika
6 tablespoons oil-less brown roux
1 cup sliced green onion
1/4 cup minced parsley
1/2 cup hot water

Preparation

In a heavy bottomed 12\" saute pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add rotel and cook an additional 3-5 minutes. Remove from heat and set aside.
In a 6-quart black iron pot, place 1/3 of sauteed vegetables. Top with four fillets of catfish and eight shrimp. Sprinkle with one third of the salt, pepper, granulated garlic, paprika and flour or roux. Add one third of green onions and parsley. Continue layering and seasoning until all are used up. The top layer of catfish should have a good covering of green onions and parsley.
Carefully pour in 1/2 cup hot water to add moisture to bottom.
Place pot on low heat and cover tightly. Cook for one hour. Do not uncover during this process. The steaming inside the pot allows the natural juices from the fish to incorporate into the seasonings.
After one hour, remove lid and using a rubber spatula, gently separate ingredients from sides of pot, DO NOT STIR! This ensures even liquid distribution in pot. Re-cover and cook one additional hour. The courtbouillon should have a slightly rusty color due to the paprika and the consistency of the liquid should be stew-like. Season to taste with salt and pepper and serve over rice or pasta.
Note: The oil-less brown roux is available at your local grocery or may substitute all purpose flour.