ROUSES_MayJun2019_Magazine-Print

PAPA’S COURT-BOUILLON Makes 8 Servings WHAT YOU WILL NEED ²/3 cup all-purpose flour ²/3 cup vegetable oil 2 medium onions, chopped 1 medium green bell pepper, seeded and chopped 2 celery ribs, chopped 3 cloves garlic, peeled, left whole 2 (1-pound) cans whole tomatoes, undrained and chopped 1 can RO-TEL tomatoes (mild version) 1 quart warm fish stock or water 1 tablespoon salt 1 teaspoon cayenne pepper 21/2 pounds fish, cleaned and cut into chunks 1 bunch green onions (green part only), chopped 1/4 cup finely chopped fresh parsley Steamed rice HOW TO PREPARE Combine the flour and oil in a large heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the vegetables are soft, about 10 minutes. Add the whole tomatoes and RO-TEL, and stir to blend. Reduce the heat to medium-low and cook, stirring occasionally, until the oil forms a thin layer, like paper, over the top of the mixture, about 30 minutes. Add the fish stock or water, the salt and cayenne, and cook, stirring occasionally, for 1 hour. The mixture should be slightly thick. (If the mixture becomes too thick, add more stock or water.) Add the fish, cover and cook (do not stir) until the fish flakes easily with a fork, about 10 minutes. Adjust seasoning if necessary with salt and cayenne. Add the green onions and parsley, and serve immediately in soup bowls with steamed rice.

SMOTHERED MIRLITON Makes 4 Servings WHAT YOU WILL NEED 6 tablespoons butter 4 tablespoons all-purpose flour 2 medium mirlitons, peeled, seeded and chopped 1/2 cup chopped onions 1/4 cup chopped bell peppers 1/4 cup chopped celery 1 cup chopped ham 2 teaspoons chopped garlic 2 cups water 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 pound medium shrimp, peeled and deveined HOW TO PREPARE

An ode to Cajun folklore The roux-ga-roux, or rougarou, rugaroo or rugaru, is a werewolf-type creature with the body of a man and the head of a wolf that prowls the swamps and bayous of Louisiana, as well as the areas around New Orleans. The roux-ga-roux is sometimes called a loup-garou, which means werewolf in French. Learn more Cajun folklore on page 72. Heat the butter in a large skillet over medium-high heat. When the foam subsides, add the flour. Stir constantly to make a roux that is the color of sandpaper. Add the mirlitons, onions, bell peppers and celery. Sauté for about five minutes, or until the vegetables are wilted. Add the ham and garlic and cook, stirring, for two minutes. Add the water, salt and cayenne. Reduce the heat to medium, and simmer uncovered for about 10 minutes. Add the shrimp and cook for 10 minutes more.

I had the best of both worlds — Mama (a Broussard) was of Acadian descent, while Papa (Bienvenu) was a Frenchman. Papa was also an avid sportsman who hunted and fished and loved to cook outdoors over an open wood fire. - Marcelle Bienvenu, Stir the Pot

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