Clark’s Fish Coubion

This recipe creates a simple, comforting stewed fish dish with a tomato-based gravy.

Stewed Fish with Tomato & Onion Gravy

This is a classic, home-style recipe where fish fillets are gently poached in a simple, flavorful tomato gravy. The result is tender, flaky fish in a rich sauce, perfect served over rice, mashed potatoes, or with crusty bread.

Yield: 2-4 servings

Prep time: 5 minutes

Cook time: 25-35 minutes

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Ingredients

· 1 stick (½ cup) unsalted butter

· 1 medium onion, chopped

· 2-3 celery stalks, chopped

· 3-4 tablespoons all-purpose flour

· 1 (8 oz / 227g) can of tomato sauce

· 1 to 1.5 lbs firm white fish fillets (such as cod, catfish, haddock, or tilapia), cut into large chunks

· Water, as needed

· Salt and black pepper, to taste

· Optional seasonings: Garlic powder, paprika, cayenne pepper, dried thyme, oregano, or a bay leaf.

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Instructions

1. Sauté Aromatics: In a large skillet or Dutch oven, melt the stick of butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until they have softened, about 5-7 minutes.

2. Make the Roux: Sprinkle the 3-4 tablespoons of flour over the cooked onions and celery. Stir constantly for 1-2 minutes to cook the raw taste out of the flour. This mixture of butter and flour is called a roux and will thicken your sauce. Continue stirring until the flour is fully incorporated and no dry lumps remain.

3. Add Tomato Sauce: Pour in the small can of tomato sauce and stir it into the roux. It will thicken quickly into a paste. Let it cook for another minute to deepen the flavor.

4. Create the Braising Liquid: Add "a little bit of water" (about ½ cup) to the skillet and stir, scraping up any browned bits from the bottom of the pan. This will create a thick, gravy-like base.

5. Add Fish and Season: Season your fish chunks lightly with salt, pepper, and any other desired seasonings. Gently place the fish pieces in a single layer into the skillet.

6. Add Water to Cover: Carefully pour in enough additional water to come "even with the top of the fish." Do not completely submerge the fish; the water level should just reach the top of the fillets. This is usually about 1 to 1 ½ cups more water.

7. Simmer to Cook: Bring the liquid to a gentle simmer. Reduce the heat to low or medium-low to maintain a gentle bubble. Stir occasionally, but be very gentle to avoid breaking up the fish.

8. Cook Until Tender: Let the fish simmer for about 10-15 minutes, or until the fish is opaque, flaky, and tender. The cooking time will depend on the thickness of your fish pieces.

9. Serve: Once the fish is cooked through, taste the gravy and adjust seasoning with more salt or pepper if needed. Serve immediately.

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Chef's Tips & Variations

· Choosing Fish: Firm-fleshed fish work best as they hold their shape during the simmering process. Avoid delicate fish like sole, which will fall apart.

· Roux is Key: Cooking the flour in the butter for a full minute or two is crucial. It removes the raw flour taste and gives the gravy a richer, nuttier flavor.

· Don't Overcook: The fish is done as soon as it becomes opaque and flakes easily with a fork. Overcooking will make it tough and rubbery.

· Flavor Boost: For a deeper flavor, consider sautéing 1-2 minced garlic cloves with the onions and celery for the last minute. A dash of hot sauce or a pinch of sugar in the gravy can also enhance the overall taste.

· Serving Suggestion: This dish is fantastic served over a bed of steamed white rice, creamy mashed potatoes, or with buttered egg noodles to soak up the delicious gravy.

Eggplant Dressing

This dish is a hearty, one-pot meal similar to a Cajun-inspired "Dirty Rice" or a rice skillet.

Hearty Beef and Eggplant Skillet

A flavorful and satisfying one-pot meal where seasoned ground beef, tender eggplant, and the "Holy Trinity" of onions, celery, and bell pepper come together with rice for a complete dinner.

Yields: 4-6 servings

Prep time: 15 minutes

Cook time: 30-40 minutes

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Ingredients

· 2 lbs ground beef

· 1 large eggplant, peeled and chopped

· 1 onion, chopped

· 1 bell pepper, any color, chopped

· 2 stalks celery, chopped

· 4 garlic cloves, minced

· 1/2 cup green onion, chopped

· 1 cup chicken broth

· 3 cups cooked rice (white or brown)

· Tony's Chachere's Creole Seasoning (or your favorite seasoning blend) to taste

· Salt and black pepper to taste (if your seasoning blend doesn't contain them)

· Optional: 1-2 tablespoons olive oil if your beef is very lean

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Instructions

1. Brown the Beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon. If using very lean beef, you may need to add a little oil. Once cooked through, drain off any excess grease.

2. Sauté the Aromatics: Add the chopped onion, bell pepper, celery, and minced garlic to the pot with the beef. Sauté for 4-5 minutes, until the vegetables begin to soften and become fragrant.

3. Cook Down the Eggplant: Add the peeled, chopped eggplant and the 1 cup of chicken broth to the pot. Stir everything to combine.

4. Simmer: Reduce the heat to medium, cover the pot with a lid, and let the mixture cook for 10-15 minutes, or until the eggplant is very soft and has begun to break down. Stir occasionally.

5. Season: Season the mixture generously with Tony's (or your preferred seasoning). Taste and adjust seasoning as needed.

6. Combine with Rice: Add the 3 cups of cooked rice and the 1/2 cup of chopped green onions to the pot. Stir until everything is well incorporated.

7. Final Cook: Cook uncovered, stirring frequently, for 5-7 minutes, or until all the liquid has been absorbed and the dish is heated through.

8. Serve: Remove from heat and serve immediately.

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Chef's Notes & Tips

· Prepping the Eggplant: Peeling the eggplant is recommended for a smoother texture in the final dish. Salting the chopped eggplant and letting it sit for 20 minutes before rinsing and patting dry can help draw out excess moisture and bitterness, but it's not strictly necessary for this recipe.

· Rice Note: Using pre-cooked, cooled rice is key here. Freshly cooked, hot rice can become mushy when stirred in. Day-old rice from the fridge works perfectly.

· Spice Level: Tony's seasoning can be spicy. Start with a tablespoon, taste after the veggies have cooked down, and add more from there.

· Customize It:

  · Add Tomatoes: Stir in a 14.5 oz can of diced tomatoes (undrained) with the chicken broth for a richer, saucier dish.

  · Make it Spicier: Add a chopped jalapeño with the other vegetables.

  · Herbs: A few tablespoons of fresh chopped parsley stirred in at the end would be a lovely addition.

Campbell old fashion Tea Cakes

 

Campbell Pepper Gravy

He

Stewed Chicken

Classic Chicken Stew with Roux

This hearty and flavorful stew features tender chicken simmered in a rich, dark roux-based gravy with the "holy trinity" of onions, bell peppers, and celery. It's perfect served over a bed of fluffy white rice.

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

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Ingredients

· 3 to 6 tablespoons vegetable oil, divided

· 1 (3- to 3 1/2-lb) chicken, cut into serving pieces (breasts, thighs, legs, etc.)

· 2 1/2 teaspoons salt

· 1/2 cup all-purpose flour

· 1 medium onion, chopped

· 1 medium green bell pepper, chopped

· 1 celery rib, chopped

· 3 cups water

· 1/4 teaspoon cayenne pepper, or to taste

· 3/4 cup thinly sliced scallion greens

· Accompaniment: cooked white rice

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Preparation

1. Brown the Chicken: Heat 3 tablespoons of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat. While the oil heats, pat the chicken pieces dry with paper towels and sprinkle them evenly with the 2 1/2 teaspoons of salt. Working in 4 batches to avoid overcrowding, brown the chicken, turning occasionally, for about 5 minutes per batch. Transfer the browned chicken to a large bowl.

2. Make the Roux: Carefully check the amount of fat in the pot. You need a total of 1/4 cup. Add enough of the remaining oil to the drippings in the pot to make 1/4 cup. Reduce the heat to moderately low. Stir in the 1/2 cup of flour with a flat metal or wooden spatula.

   · Crucial Step: Cook the roux, scraping back and forth constantly (not stirring in a circular motion), until it turns the color of milk chocolate. This should take 10 to 20 minutes. Do not walk away, as the roux can burn quickly.

3. Sauté the Vegetables: Add the chopped onion, bell pepper, and celery (the "holy trinity") to the roux. Cook, scraping back and forth occasionally, until the vegetables are softened, about 8 minutes.

4. Create the Gravy and Simmer: Add the 3 cups of water to the roux and vegetable mixture. Bring to a boil, stirring occasionally. (Don't worry if the roux looks curdled at first; it will become smooth as it comes to a boil.)

   Add the browned chicken and any juices that have accumulated in the bowl back to the pot. Partially cover the pot with a lid, reduce the heat to maintain a gentle simmer, and cook until the chicken is completely cooked through, 30 to 35 minutes.

5. Finish and Serve: Stir in the cayenne pepper and sliced scallion greens. Taste the gravy and adjust seasoning with additional salt if needed. Serve immediately over cooked white rice.

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Chef's Notes & Tips

· The Roux is Key: The constant back-and-forth scraping motion is essential for preventing the roux from burning and ensuring it cooks evenly to that perfect milk chocolate color.

· Spice Level: The 1/4 teaspoon of cayenne provides a mild warmth. For more heat, increase the amount or add a few dashes of your favorite hot sauce at the end.

· Chicken Options: You can use all of one cut (e.g., all chicken thighs) for a more consistent cook time. If using breasts, you may want to add them to the pot a few minutes after the dark meat to prevent them from overcooking.

Bisque or chowder

1/2 stick butter or 1/2 C bacon drippings
1/2 C flour
1 medium onion (minced)
2 stalks celery (minced)
2 C chopped lobster, crab, crawfish, or shrimp
2 pods garlic (minced)
2 Potatoes cubed
1 C cream
salt
pepper
thyme
parsley

Make stock by boiling the shells of what ever sea food is being used.  Put hulls in pot and cover with water.  Add salt or any seasoning.  Cook 30-45 min. and strain.  Only use liquid.

Saute veggies in butter.  Add flour a tbsp at a time.  Add chosen sea food, potatos, stock and seasoning.  Cook until potatoes are partially cooked up.  Add 1 C cream.  Check seasoning for taste.

Alternatives;

Add 1/4 cup on american cheese.
Add 1/4 cup Parmesan cheese
Add 1 tsp tomato paste when stock added

If making a chowder use bacon grease instead of butter.

Shrimp My Way

3 C shrimp peeled and devained
2 C green onion (chopped)
2 C Celery (chopped)
1/2 C bell pepper (chopped)
1 C Mushrooms (chopped) fresh or canned
1/2 stick butter
1 - 1 lb can tomatos
1 - 4oz can tomato sauce
3 - 4 oz cans water
1/2 tsp liquid crab boil
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper
2 tsp salt

Saute onion, celery, bell pepper, and mushrooms in the butter, until cooked down.  Add tomatos, tomato sauce, shrimp, water, crab boil and seasoning.  Simmer 45 min.  Serve over rice.