Courtbouillon in classical cooking refers to a poaching liquid flavored
	with onions, carrots and various spices. Upon completion of the poaching
	process, the liquid as well as the seasonings, are discarded while the
	poached item becomes the entree. The courtbouillon of the Cajuns depends
	heavily on the use of the poaching liquid, as the flavorful base of this
	rich, roux-based tomato sauce, that has been revered here for over a
	2 - 2 lb bone-in catfish
	1 cup diced tomatoes
	1 lb jumbo lump crab
	1-8 ounce can tomato sauce
	1 lb (21-25 count) shrimp, peeled
	1-8 ounce Rotel tomato
	3/4 cup oil
	1/2 cup diced andouille
	3/4 cup flour
	1 tsp dried basil
	1 cup chopped onions
	2 bay leaves
	1 cup chopped celery
	2 1/2 qts fish stock
	1/4 cup chopped red bell pepper
	1 cup chopped green onions
	1/4 cup chopped yellow bell pepper
	1 cup chopped parsley
	2 tbsps diced garlic
	salt and cracked black pepper to taste
	In a one gallon stock pot, poach catfish in fish stock 10-15 minutes.
	Remove fish, allow to cool then debone. Reserve meat for later use and
	return the bones to the stock pot and allow to simmer while creating the
	roux. In a one gallon, heavy-bottom sauce pan heat oil over medium high
	heat. Using a wire whisk, add flour, stirring constantly until dark brown
	roux is achieved. Add onions, celery, bell pepper and garlic and saute
	until vegetables are wilted, approximately three to five minutes. Add
	tomatoes, tomato sauce, Rotel, andouille, basil and bay leaves blending
	well into roux mixture. Slowly add fish stock, a little at a time,
	stirring constantly until well incorporated. Bring to a low boil, reduce
	to simmer and cook thirty minutes. Add fish stock to retain volume. Add
	green onions and parsley and season to taste using salt and pepper. At
	that point add catfish, crabmeat and shrimp. Cook an additional ten
	minutes, stirring occasionally. Correct seasonings if necessary.
	Serve over hot white rice or pasta. 

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