The captain on our boat use to cook it every Sunday . Good stuff Boudreaux.

I was going to make another person's recipe, but then I saw this one. I will be making this real soon!! My Momma used to make this, I never learned. Glad I found your video. 🥰

Thank you so much for this recipe.Ive been looking for a fish cubion recipe since I landed in SE TX several years ago! Having mastered most other Cajun dishes I can tell this is going to be fabulous and can't wait to make it! Thanks again!

Had my mouth watering like no one’s business. Next fish I catch, this what I’m making.

Excellent recipe. Thank you for sharing! THIS is how it's really done Done!!!

Man oh man, that looked good! Made me hungry. I like that McWare pot, and love the the McWare roux spoons. C'est bon!

Took me a while to work up the courage to fix this, wantin to get it right and all. Fired up my vintage Magnalite dutch oven and followed along with the video on my ipad. Turns out it was easier (simpler) than I thought it would be. What a fabulous recipe and scrumptious meal! It was so good. Thank you, thank you, thank you, Rob.

I love this dish! I'm making this today!

I want some of those pots..😍🤩

I’m using this recipe And subscribing 👍🏾 Much love from Shreveport

Great recipe thank you for sharing, the baking soda is always added in my kitchen ,

Bruh!! Dat looks good!! Gonna make dat when I am done with my next rotation!

Wow sir that looks delicious

Good morning this is the way my mom thought me look delicious i didn’t think you was going make a little roux I didn’t seethe flour look delicious I hadn’t made this for a while thank you you have a receipt for seafood lasagna it’s lent and I don’t eat meat on Friday thank you ❤❤❤❤❤

I could have really cry my father was a pokey boat chef what will the 25 years I may be spelling it wrong but Louisianans know what I'm talkin...CRIP WAS IT THAT I COULD CALL ANYTIME AND ASK ABOUT HOW TO COOK THIS OR HOW TO COOK. MY HAT'S OFF TO YOU SIR FOR SHOWING ME HOW TO COOK THIS I TRULY APPRECIATE IT AND IT CAME OUT WONDERFULLY BEAUTIFUL ALL I DID DIFFERENTLY WITH ADDD SOME FROZEN FRESH PIECES OF JALAPENO A WONDERFUL WONDERFUL MEAL... THANK YOU SO MUCH BEAUTIFUL AND DELICIOUS

Dang, I never missed home so much, that looks delicious....

I'm making this recipe right now , thank you

Like that pot you're cookin in, wish I could find one, but I'm still gonna try your recipe!

Looks great buddy. .

i cant wait to cook this!!!

Now that was a good recipe my name is Ray from Foley Alabama it is 7:00 in the morning and I'm watching your program dude you got it that is the bomb from here and I'm going to watch some of your videos and see how well you cook right now that was delicious that's the way I eat I just subscribe to your channel I hope there's many more recipes to come I love Cajun food I was born as a baby and Slidell and never been back ever since I want to come back home everything I see about the Cajun life is what I've been missing that is me the way people do things that is me keep making some more videos please I think I made a new friend your friend Ray from Foley Alabama

Dumps about 3 tbsp of tonys Yeah bout 1/2 tsp of tonys

Did this with smoked garfish and smoked sausage in it. Mannn like a crack fiend I need more of it!

Recette vraiment sympa mon ami, le poisson rouge est difficile à trouver de nos jours !! Vous avez un nouvel abonné du centre-est du Mississippi ici !! Dan

Ooooh Yeah, I need to try this.

*pours in like 1/4 cup of seasoning* "Use like, 1/2 a teaspoon" 😆 Seriously though, so excited to try it and not be shy with the seasoning.

Looks delicious.. this page bout to blow

Good job Sir

Fill in the blank. Hey Rob, I want you to cook ___________________ next. Here's the recipe. 1/2 Stick of Butter 1 Onion 1/2 Green Bell pepper 1/2 Red Bell Pepper 2 Tablespoon of All Purpose Flour 1 (6 oz) Can of Tomato sauce 1 (28 oz) Can of petite dice Tomatoes 1 (10 oz) Cans of Original Rotel 2 Cups of Homemade shrimp stock 1/2 tsp of Sugar 1/4 tsp of baking soda 1 tbs of Cajun Seasoning 1/4 tsp of Old Bay 1-2 lbs of Catfish Filets 1 lb of peeled and deveined shrimp Sauté the onions and bell peppers in butter till translucent. Add flour and make a blond roux. Add tomatoes and Rotel to cook for 3 minutes, season and add tomato sauce, simmer for 5 minutes then add sugar and baking soda. Simmer and stir till all bubbles/foam is gone, about 3 minutes. Stir in shrimp broth, simmer again for 5 minutes then add fish and shrimp. Stir to mix and lower the heat, put the lid on pot cooking slowly for approximately 20 minutes. Be very careful not to stir too fast, it will break the fish. Serve over rice and enjoy.

I like that pot it looks like it’ll last forever

Don’t get any better then that Louisiana soul food 👍🏻. Show them how we cook a chicken fricassee. 🤷🏼‍♂️

Werkin it like it ain no thang -PawPaw subbed

Really looks good. We always made courtbuillion with redfish, doesn't fall apart like catfish. Can't get the reds now though.

🔥

Looks good. Where did you purchase your cooking spoon?

Reminds me if home BATON ROUGE LOUISIANA HOME GIRL

Can you please do shrimp piquant!!!!❤❤❤❤❤❤

My only two questions- If we wanted to use fresh homegrown tomatoes , what do we do with them so they behave in the fish the same as the can and the tomatoe sauce ? Also at 9:30 , how long did the catfish and shrimp cook for for it to be done

Looks great..where can a man get one of those pots??

Fast and easy Louisiana soul food..I don't know what your home cooked meals consist of..never eat it,and for sure never have cooked any...so it's gonna be all new to me.

OMG i can smell this through my computer. I JUST GAIN 10 POUNDS LOOKING AT THIS IN 2020. hELP ME LAWD !

I am making this tonight!!! You got a Gumbo recipe?

A Cajun using old bay. Rare site. 😂

Once you add the fish and shrimp how long do you cook covered on simmer?

How long should catfish cook for

its how I make mine

Will large mouth bass be okay?? Does it have to be catfish ??

I know from personal experience best you'll ever eat

We're not close to fresh fish or shrimp,so what brands is best to make this with store bought..most of the cat around here I don't like eating cause the farmers use chemicals and don't want to eat that fish.some do eat it,but not me I'll go buy my fish and shrimp..but we have tilapia mostly in the supermarket catfish is hard to get ahold of.shrimps has to be store bought cause we don't have them here.love to try some that good food but only thing I can't do spicy food.my husband can but not me,so you'll have to send me some kind of sauce where I can keep in jar so he can add to some of his food and not add it to the dish that's being cooked..thank you for the trick with the sugar,and baking soda cause we get those heartburns with them tomatoes..

Never knew a Cajun to use Old Bay....

Freshly ground black pepper.

No roux?

This is Nuggethound

No pepper?

Chaw

My mom skinned catfish head guldge the eyes out a lot of bones but good eating

Celery

So basically this isn't a recipe for 99% of people watching.

I know Cajun identified folks are proud but man, y’all gotta stop claiming everything to be Cajun. Acadians never invented courtbouillon, gumbo, Jambalaya, red beans and rice, sauce piquante, fricassée, meat pies, corn maque choux, boiled crawfish, andouille, tasso, smoked sausage, dirty rice, hot sauce, the holy trinity, roux, pralines, king cake, beignets, boudin, cracklins, cochon de lait, filé etc and so many more foods and food items I can name. There were people direct from France and Québec in Louisiana before the Acadians arrived, there were Spaniards, Germans, blacks, m u l a t t o e s, Native Americans, filipinos also in Louisiana before the Acadians arrived and all influenced our cuisine. Even newcomers in later 19th century waves like Italians influenced the cuisine as well. The traditional name of the people, cuisine and culture of south Louisiana is Creole. Creole is a term from colonial Louisiana that means non-indigenous native of any race and that culture and cuisine. Before the invention of the term Cajun and its spread across Southwest Louisiana in the 1960’s-1970’s, Cajuns were simply known as Creoles like everyone else in south Louisiana born to the land. Cajun-identified people done decoupled themselves from the Creole identity, yet the Creole foods they cooked didn’t magically stop being Creole because they chose to. Acadian descendants did create some things in Louisiana cuisine like etouffée and ponce (chaudin), but man all south Louisiana cuisine is just the Creole cuisine, Acadians added to it like everyone else. Not trying to be a d*ck I support south Louisiana cuisine since I’m from south Louisiana, but somebody’s gotta say something at some point. It’s getting out of control! There are even more non-Acadian surnames among Cajun identified people than there are Acadian surnames so not even all Cajuns are Cajun. It’s getting way out of control this Cajunization of all things south Louisiana.

First, never cook acidic foods in aluminium.

Stop with the sugar