Louisiana "Courtbouillon" is a thick Fish stew that is thickened with a roux. French "Court-Bouillon" is a broth used for poaching Fish, seafood, vegetables meat etc. That's the difference between the two. I've combined some elements of both dishes to create a wonderful dish. Hope you all enjoy. Thanks! 8 Recipe questions with Charlie. 1. Can I use other fish besides Catfish? Yes you can fish like Red fish. 2. I don't have the crab boil can I use other seasonings? The crab boil really makes this recipe special as it gives a nice a spicy kick. You could use the cayenne pepper in place of the Crab boil or you can add just a bit more Tony Chachere's or whatever seasoning you have to make it work. 3. Can I use other wines like Red wine? I recommend you use white wine. You could try the Red wine and see how it works. I'm sure it will taste wonderful. Wine is another key component in this dish. It's a must have. 4. I don't have Chef Paul's Seafood magic. What can I replace it with? Use the Tony Chachere's creole seasoning. You can also use Old Bay seasoning. But be careful to lightly sprinkle it onto the catfish and shrimp especially if you are using the crab boil as the crab boil has a higher concentration of sodium. I have the link to where you can purchase the Chef Paul's seasonings in the description box. 5. I Can I use the Raw shrimp without the Shrimp heads? You must have the Shrimp with the shrimp heads on. The heads and shells are going to be used to make a flavorful stock, another key component in the recipe. It is possible that the recipe will still work but it the shrimp flavor won't be as strong. 6. Can I use anything else to thicken the liquid besides the roux. Can I add more tomato paste to make it thicker instead? Absolutely not. We're making a stew, not red gravy. You must make a roux. If you're scared to make a roux, they sell roux in a jar in grocery stores and online. 7. I see that you first sauteed the Catfish and Shrimp then added it into the liquid and let it cook for 5 minutes. Won't the seafood be overcooked if you did that? Not at all. The fish and the shrimp should still be under cooked after you saute it. Once you add it into the liquid base, It'll be cooked until it's done. The searing method was done to not only add a dimension of flavor but shorten the cooking time as well. Adding the cold shrimp and catfish would drastically drop the temperature of the base and you will have to cook it longer. Not only you would have to cook the catfish and shrimp until it's done, you would also have to bring that temperature of the base back up to where It was before to ensure everything is cooked properly. In all my years of cooking, I've never experienced my seafood coming out overcooked. 8. Why did you use Shrimp instead of all fish like a traditional recipe? I believe that the addition of the Shrimp just takes the dish up to a whole new level. I also could not get my hands on any fish bones or pieces to make a fish stock, so I decided to work with what I have, and try something different. Hence the name Catfish and Shrimp courtbouillon.
Hey Charlie. My grandmother and great grandmother would make this but without shrimp and they used whole catfish including the heads. I got plenty of whoopings cuz I wasn’t eating something that could look back at me. Years later, after my father passed, my mom remarried and my step dad cooks it like you. I’ve eaten it quiet a few times. My mother however will NOT eat it and she tells my step dad that he can’t cook it in her kitchen...so he cooks it at his house. (Yeah I know it’s sounds funny that they have a house each but my great aunt and her husband lived down the street from each other..never divorced..but she cooked 3 meals a day for him and he would come come over to eat). Louisiana people are really strange lol.
This is the only cooking channel I follow that isn’t a “professional chef” I’m serious I normally only watch professionals and this channel you have is on par with them in terms of specifics and techniques.
As a New Orleans native myself, I thought I knew it all when it came to Cajun cooking… I was wrong!! You’ve taken my dishes to a whole new level! Thanks for the great content and easy to follow instructions.
Can I used tilapias can’t remember my son brough me a box tiliapia I used catfish but food so high and I’m disabled it’s hard and I eat seafood food lent every Friday T Y look delicious ❤❤❤❤
CHARLEEEE! OMG YOU HAVE OUTDONE YOURSELF! I have never made this myself. Mama used to make it all the time back in the day#504. Much Love and appreciation for this recipe and fond memory ;-) Imma try my hand at it...
Mr. Charlie Andrews this is a winner for all the seafood lover's I am one of them I have to make this I'm stocking up on seafood now when I get everything together I will make it for my family so glad to see your channel again It may take me a little while to get all the different ingredients together that I see you use and prepare your dishes but once I get it together I'll be doing it thank you again God bless you Mr Charlie.
Awesome Ms Dorothy. That is good to hear! Be sure to take your time and everything will turn out wonderfully! I'll be looking forward to the results. Thanks!
Charlie.You are such a breath of fresh air my brother. Especially in these turbulent and devisive times when all can benefit from a healing calm. What better way to make good folks feel even better than preparing and learning to prepare simple artful and delicious dishes. Thanks for your genuine spirit and for sharing your creative and awesome recipes with us. Your videos are truly informative and a blessing bro. Keep up the great work!
Happy to hear that my videos are providing comfort. You're welcome, not a problem. I appreciate the compliments. I sure will keep up the good work. Thanks!
When you said this will have the whole neighborhood smelling good. I said “ooh ba……..by you are naturally New Orleans. My 7 th ward grandma made coubion all the time. Love your channel.
Whew Chile! Mr. Charlie when you finished cooking, I literally saw myself sitting at the table waiting for you to bring me a plate of that Courtbouillion.😁.....and I love using bay leaves in my food. Thanks for this recipe. 😁♥️
I know right Minda! lol I love using the bay leaves as well especially in my soups, stews, sauces and gravies. I gives it a wonderful flavor. You're welcome!
I cooked this Sunday and the family loved it. Tasted even better the next day. Lots of savory flavor that melts in your mouth. Next time I prepare this I’m serving it over baked potatoes. Really appreciate what you do Chef Charlie.
Charlie my brother from another "Mother you are killing me! You know that the way you are cutting them garlic and opinions etc, that is the exact same way that I do mines! Which are the right seasons and 'OMG! Lordy, I just had to stop WATCHING! I will continue in a minute! That is some cooking right there I will be trying this recipe out FOR SURE! If only you could see my face! I had to do my hair and I will watch the rest! OH MY LORDY! Love you and always stay blessed and be safe out there until next time!
dang, you make my mouth water. I'm an older cook who learned country style from her mother. This recipe looks like a great way to start learning new things.
I made this delicious dish today! I’ve been hearing about it for years and I knew you would have a recipe. So much flavor and goodness. Thanks Charlie!🌹
@@CharlieTheCookAndrews so welcome Charlie. In times like this it's so good when we remember some of the uniqueness of New Orleans and Louisiana in general. I'm from the 7th ward but I live outside of the city now and it feels so good when I see the younger generations carry on our traditional delicacies. Nobody got time right nah. Take care and stay safe CHEF. May do some for THANKSGIVING. I get so tired of the SAME ole same ole
Well, I did it y'all and it was a hit with everyone. Gave two neighbors a bowl and they loved it. Gave my mom a bowl (who is a cook cook... old school cook cook) and she told me I didn't give her enough and asked what was wrong with me lol for not giving her more 😆 She called my uncle and told him I had a seafood soup that tasted so good and to go to my house and get him some... he did So bottom line it was a hit with everyone👍🏼thank you
Hey there! Wow that is amazing. lol You know it's good when she said " You didn't give her enough and what was wrong with you" lol Happy to hear that the Catfish and Shrimp courtbouillon was a success and that everyone enjoyed it. Thanks for leaving feedback! :)
I just got an idea. I am Italian and my family celebrate the 7-fish dinner on Christmas eve. One of our dishes is Italian fish stew (Ciopino). I am thinking of doing this recipe and just adding more fish such as maybe some squid and crab meat. That will leave only 3 more fish dishes I will have to prepare.
Hey Charlie ❤️ I absolutely love watching you create. Reminds me of my late Granny. I’d always ask her WHATYA COOKING GRANNY? She’d smile and say IT’S A SURPRISE. She’d always said that ☺️. But Lord have mercy it was worth the wait. Just like this is. My my my...my eyes are drooling 🤤 right now.
Usually coutbillion in Louisiana is for trash fish that doesnt taste well...like choupique or gar. Catfish is awesome...of course so is shrimp. The tastiest seafood in Louisiana next to oysters
I have never heard of this before. It looks really good. I am going to try it. I have never had a bad meal when I make your recipes. Thank you for all the wonderful food memories you are creating for me and my family.
I can`t get shrimp with heads. I tried boiling just shells, but that didn`t have much flavor. I still might try cobble jobbing something up You`ve taught me alot Charlie ! Thank You for sharing your video, your recipe, and inviting us into your kitchen. Have a Blessed Day Charlie !
Happy New Year Charlie!!! Baby I just cook this, and the way it came out, I had to hit my table.😅😃😂😆🤣. Charlie thank you so much for teaching the world how to cook "New Orleans Style."💖💖
Awesome. I'm happy to hear that the shrimp courtbouillon was a success. You're welcome, not a problem. Thanks for leaving feedback. Happy New Year to you as well.
I made this last night, and Oh My God was it good. I didn't have time to make homemade shrimp stock so I used store-bought chicken stock instead, and it came out delicious. What a filling, satisfying meal on a chilly December night. Thanks to Charlie, I'm actually developing something of a New Orleans repertoire. Thanks for all your great recipes!
Hello Daniel. I am happy to hear that the Catfish and Shrimp courtbouillon turned out good! You are right about that. You're welcome, not a problem! Thanks for leaving feedback!
That looks good to me Charlie. I thought about how that roux came together so beautifully. You sure know your stuff. That's got to be a stomp down New Orleans creole dish for sure.
Hey Charlie I tried your catfish and shrimp court bouillon and it was deeeeliciuos!!!😋👌🏾 And I also enjoyed making your crawfish Étouffée on my 26th birthday. Incredibly outstanding Mr. Andrews!!
@@johiggins661 What's the emoji about? Everyone prepares and cooks food differently all over the USA and different countries!! I'm from the Midwest and no I've never heard of it before, but looks amazing and sounds good, so again, what's the emoji about???!!!
I remember my mother making fish courtbouillon but never thought about what was in it. This looks FABULOUS (as always) and can't wait to try it myself. Thank you for the video!
Thank u for these videos. I just left New Orleans this morning. I thought about a pot of Gumbo that you made and I stopped and picked up some d&d smoked sausage and some hot sausage. Im making this dish tomorrow
You're welcome. Hope you enjoyed your time in the city. That was a smart move. Now you have the ingredients to make the Gumbo. Let me know how it turns out. Thanks!!
As usual looks delicious!!! I know this is a food video but I couldn't help but see your flawless skin! Either that is from GREAT GENES or YOUR SKIN REGIMEN IS THE 💣! Btw loving the full beard look on you! Such a handsome gentleman.
Hello Charlie Looks delish brought back great memories of my mom cooking catfish courtbouillon with homemade cornbread. Mine all time favorite dish during the summer
@@CharlieTheCookAndrews You're welcome my love it's always a pleasure to watch you creative such wonderful fulfilling dishes💕 Keep the flames burning and the pots happy😘
Hi Charlie, I just came across your channel a couple days ago and I've gone through a lot of your videos since. I must say you are a joy to watch. I'm smiling during your videos due to you have a very calming and beautiful spirit. And your food looks delicious. I'll definitely be making several of your dishes. Congratulations on your success. You SO deserve everything coming your way.
Hi Charlie. Thanks for another great recipe. My mom and cousin really liked it. I appreciated your straightforward instructions for the roux. I didn't have any problems. Looking forward to trying shrimp etouffee next.
Hey there! You're welcome, not a problem. Happy to hear that the Catfish and shrimp courtbouillon was a success. Thanks for leaving feedback. Let me know how the Shrimp etouffee turns out. Thanks!
Happy to hear that the Catfish courtbouillon was a success and that your wife enjoys your cooking now! Happy that I was of assistance! You're welcome, not a problem. I sure will keep the videos coming. Thanks for leaving feedback!
Louisiana "Courtbouillon" is a thick Fish stew that is thickened with a roux.
French "Court-Bouillon" is a broth used for poaching Fish, seafood, vegetables meat etc. That's the difference between the two. I've combined some elements of both dishes to create a wonderful dish. Hope you all enjoy. Thanks!
8 Recipe questions with Charlie.
1. Can I use other fish besides Catfish? Yes you can fish like Red fish.
2. I don't have the crab boil can I use other seasonings? The crab boil really makes this recipe special as it gives a nice a spicy kick. You could use the cayenne pepper in place of the Crab boil or you can add just a bit more Tony Chachere's or whatever seasoning you have to make it work.
3. Can I use other wines like Red wine? I recommend you use white wine. You could try the Red wine and see how it works. I'm sure it will taste wonderful. Wine is another key component in this dish. It's a must have.
4. I don't have Chef Paul's Seafood magic. What can I replace it with? Use the Tony Chachere's creole seasoning. You can also use Old Bay seasoning. But be careful to lightly sprinkle it onto the catfish and shrimp especially if you are using the crab boil as the crab boil has a higher concentration of sodium. I have the link to where you can purchase the Chef Paul's seasonings in the description box.
5. I Can I use the Raw shrimp without the Shrimp heads? You must have the Shrimp with the shrimp heads on. The heads and shells are going to be used to make a flavorful stock, another key component in the recipe. It is possible that the recipe will still work but it the shrimp flavor won't be as strong.
6. Can I use anything else to thicken the liquid besides the roux. Can I add more tomato paste to make it thicker instead? Absolutely not. We're making a stew, not red gravy. You must make a roux. If you're scared to make a roux, they sell roux in a jar in grocery stores and online.
7. I see that you first sauteed the Catfish and Shrimp then added it into the liquid and let it cook for 5 minutes. Won't the seafood be overcooked if you did that? Not at all. The fish and the shrimp should still be under cooked after you saute it. Once you add it into the liquid base, It'll be cooked until it's done. The searing method was done to not only add a dimension of flavor but shorten the cooking time as well. Adding the cold shrimp and catfish would drastically drop the temperature of the base and you will have to cook it longer. Not only you would have to cook the catfish and shrimp until it's done, you would also have to bring that temperature of the base back up to where It was before to ensure everything is cooked properly. In all my years of cooking, I've never experienced my seafood coming out overcooked.
8. Why did you use Shrimp instead of all fish like a traditional recipe? I believe that the addition of the Shrimp just takes the dish up to a whole new level. I also could not get my hands on any fish bones or pieces to make a fish stock, so I decided to work with what I have, and try something different. Hence the name Catfish and Shrimp courtbouillon.
Hey Charlie. My grandmother and great grandmother would make this but without shrimp and they used whole catfish including the heads. I got plenty of whoopings cuz I wasn’t eating something that could look back at me. Years later, after my father passed, my mom remarried and my step dad cooks it like you. I’ve eaten it quiet a few times. My mother however will NOT eat it and she tells my step dad that he can’t cook it in her kitchen...so he cooks it at his house. (Yeah I know it’s sounds funny that they have a house each but my great aunt and her husband lived down the street from each other..never divorced..but she cooked 3 meals a day for him and he would come come over to eat). Louisiana people are really strange lol.
I appreciate the Q & A section of your comment. Your candor was both helpful and hilarious. Beautiful layered flavors and roux.
👍😋😋😋🦐🐟🎣🛶👏👏👏🔥🔥🔥⚓🤗😁 Good job 👍
I see you shop at Canseco’s!! Some people don’t know nothing about that store.
This is the only cooking channel I follow that isn’t a “professional chef” I’m serious I normally only watch professionals and this channel you have is on par with them in terms of specifics and techniques.
As a New Orleans native myself, I thought I knew it all when it came to Cajun cooking… I was wrong!! You’ve taken my dishes to a whole new level! Thanks for the great content and easy to follow instructions.
You're welcome, not a problem. I appreciate the compliments my fellow New Orleans native! Thanks!
Can I used tilapias can’t remember my son brough me a box tiliapia I used catfish but food so high and I’m disabled it’s hard and I eat seafood food lent every Friday T Y look delicious ❤❤❤❤
My grandma used to make this when we visited her. Haven't had it since I was a kid. Gonna make some in her honor. Thanks!!
That is good to hear. Wow! Let me know how it turns out. You're welcome Damsel!
Yes! I try my granny's recipes but I still don't get her flavor. Man I miss her.
That looks SO good, my mouth is watering! I wish there was such a thing as "smellavision"! 🤣 I can only imagine the aroma. OMG!
I appreciate the compliments. I know right Florence. Thanks!
CHARLEEEE! OMG YOU HAVE OUTDONE YOURSELF! I have never made this myself. Mama used to make it all the time back in the day#504. Much Love and appreciation for this recipe and fond memory ;-) Imma try my hand at it...
Cool that is good to hear! I appreciate the compliments! Let me know how it turns out. Thanks!
Okay, another meal from the best chef on UA-cam, you really have made me step my culinary game up. 👏🏾👏🏾👏🏾👏🏾
I appreciate the compliments. That is good to hear! Thanks!
Thank you for sharing this wonderful recipe, I make it all the time for my 93 year old mother 🔥🔥🔥
You're welcome, not a problem. That is good to hear!! :)
I'm loving it pimp u got that food looking good as hell ❤❤❤
Thank you sirrr!!
No matter what delicious recipe you're making, you always make us SMILE! :-) By the way, Love the beard! 😀
Aww that is so nice of you to say. That is good to hear. I appreciate the compliments! Thanks Natasha! :)
I wait anxiously for the bang on the table😂😂😂 I love the new look on you Charlie, the facial hair is very nice
ha ha ha ha! lol That is good to hear Bee!! I appreciate the compliments. Thanks so much!
This person is so happy and cheery lol. Absolutely fantastic
I appreciate the compliments. Thanks!
Mr. Charlie Andrews this is a winner for all the seafood lover's I am one of them I have to make this I'm stocking up on seafood now when I get everything together I will make it for my family so glad to see your channel again
It may take me a little while to get all the different ingredients together that I see you use and prepare your dishes but once I get it together I'll be doing it thank you again God bless you
Mr Charlie.
Awesome Ms Dorothy. That is good to hear! Be sure to take your time and everything will turn out wonderfully! I'll be looking forward to the results. Thanks!
O'Charley I can't wait to Spring this on my family man you are absolutely the greatest I'm so glad I hooked back up with you
That is awesome and good to hear. I appreciate the compliments. Thanks so much!!
🗣 Go Charlie! Go Charlie!!! I'm cooking this tomorrow 😜!
Thanks Wendy! Let me know how it turns out!
It's going downnn!
I know right Amoni!!
Charlie.You are such a breath of fresh air my brother. Especially in these turbulent and devisive times when all can benefit from a healing calm.
What better way to make good folks feel even better than preparing and learning to prepare simple artful and delicious dishes.
Thanks for your genuine spirit and for sharing your creative and awesome recipes with us.
Your videos are truly informative and a blessing bro.
Keep up the great work!
Happy to hear that my videos are providing comfort. You're welcome, not a problem. I appreciate the compliments. I sure will keep up the good work. Thanks!
Awesome cooking Charlie!
The table banging is my favorite part 🤗..
That is good to hear! Thanks!
When you said this will have the whole neighborhood smelling good. I said “ooh ba……..by you are naturally New Orleans. My 7 th ward grandma made coubion all the time. Love your channel.
Thank you. "Yes, it will have the whole block smelling good" Thanks so much! Happy to hear that you enjoy my channel.
Whew Chile! Mr. Charlie when you finished cooking, I literally saw myself sitting at the table waiting for you to bring me a plate of that Courtbouillion.😁.....and I love using bay leaves in my food. Thanks for this recipe. 😁♥️
I know right Minda! lol I love using the bay leaves as well especially in my soups, stews, sauces and gravies. I gives it a wonderful flavor. You're welcome!
How sweet
“Sprinkle a little bit and call it a day” 😭 Love it, it’s reminds me so much of my side of the family from Louisiana. Great recipe.
I know right. lol ha ha ha Thanks a lot!!
I cooked this Sunday and the family loved it. Tasted even better the next day. Lots of savory flavor that melts in your mouth. Next time I prepare this I’m serving it over baked potatoes. Really appreciate what you do Chef Charlie.
Hey there! Happy to hear that the Shrimp and fish stew was a success and that everyone enjoyed it. Thanks so much for leaving feedback!
Charlie my brother from another "Mother you are killing me! You know that the way you are cutting them garlic and opinions etc, that is the exact same way that I do mines! Which are the right seasons and 'OMG! Lordy, I just had to stop WATCHING! I will continue in a minute! That is some cooking right there I will be trying this recipe out FOR SURE! If only you could see my face! I had to do my hair and I will watch the rest! OH MY LORDY! Love you and always stay blessed and be safe out there until next time!
Great, that is good to hear Angela! I appreciate you for watching the video and for the compliments. Let me know how it turns out. Thanks!
I make mine very similar, like my daddy taught me. But we use red fish because we always have a lot. Delicious
That is good to hear Jeanette! I couldn't find Red fish in my area so I used Catfish! I love Red fish too! Thanks!
Wow, that looks soooo good! I'm definitely making this. Thank you, for sharing another beautiful recipe with us!
Awesome, let me know how it turns out. You're welcome. I appreciate the compliments Anna!
dang, you make my mouth water. I'm an older cook who learned country style from her mother. This recipe looks like a great way to start learning new things.
That is good to hear Jan! I know right!
Come thru MR CHARLIE like only you can...
Thank you!!
The best courtbouillon recipe online!! I followed his recipe and added two dungeons crabs. 😍
Happy you hear that everything was successful and that you enjoyed it. Thanks for leaving feedback!
I made this delicious dish today! I’ve been hearing about it for years and I knew you would have a recipe. So much flavor and goodness. Thanks Charlie!🌹
Awesome. Happy to hear that the Catfish and Shrimp Courtbouillon was successful and that you enjoyed it. Thanks for leaving feedback!
My mouth over here watering. I hate cooking but love soups I can give this a try
Cool Tiffany. Let me know how it turns out. Thanks!
Brilliance to throw the shrimp stock in the court-bouillon!
Absolutely. Thanks Spencer!
Charlie, you da man. So Louisiana. Creole and Cajun food. Our culture here in the BIG EASY is so rich
I appreciate the compliments Cheryl. Thanks so much! :)
@@CharlieTheCookAndrews so welcome Charlie. In times like this it's so good when we remember some of the uniqueness of New Orleans and Louisiana in general. I'm from the 7th ward but I live outside of the city now and it feels so good when I see the younger generations carry on our traditional delicacies. Nobody got time right nah. Take care and stay safe CHEF. May do some for THANKSGIVING. I get so tired of the SAME ole same ole
Old folks call it KOO/BE/YUNH
This looks fire thanks Charlie 🔥🔥
You're welcome bro! I appreciate the compliment!
Oh man... why does everything you make look so good!?
Thanks so much! It takes practice and patience.
Well, I did it y'all and it was a hit with everyone. Gave two neighbors a bowl and they loved it. Gave my mom a bowl (who is a cook cook... old school cook cook) and she told me I didn't give her enough and asked what was wrong with me lol for not giving her more 😆
She called my uncle and told him I had a seafood soup that tasted so good and to go to my house and get him some... he did
So bottom line it was a hit with everyone👍🏼thank you
Hey there! Wow that is amazing. lol You know it's good when she said " You didn't give her enough and what was wrong with you" lol Happy to hear that the Catfish and Shrimp courtbouillon was a success and that everyone enjoyed it. Thanks for leaving feedback! :)
Charlie you got my mouth watering😂🤣😃😅. You threw down on this. Show you right!!!! Go on and bang that table.😅😃🤣👏👏👏👏
I appreciate the compliments Shannon. Thanks!
@@CharlieTheCookAndrews 👍👍
I just got an idea. I am Italian and my family celebrate the 7-fish dinner on Christmas eve. One of our dishes is Italian fish stew (Ciopino). I am thinking of doing this recipe and just adding more fish such as maybe some squid and crab meat. That will leave only 3 more fish dishes I will have to prepare.
Awesome that sounds like a good idea. The other seafood you've mentioned sounds like a nice addition as well. Let me know how it turns out. Thanks!
I’m adding this to my list of recipes to try. Amazing work! 👍
That's cool. Let me know how it turns out. Thanks!!
Hey Charlie ❤️ I absolutely love watching you create. Reminds me of my late Granny. I’d always ask her WHATYA COOKING GRANNY? She’d smile and say IT’S A SURPRISE. She’d always said that ☺️. But Lord have mercy it was worth the wait. Just like this is. My my my...my eyes are drooling 🤤 right now.
Hey Natalie! That is good to hear! Ha ha ha ha I'm sure your Grandma surprised you with a lot of good dishes! I appreciate the compliments. Thanks!
I will be trying this…it looks great!!
I really like the Chef too….everything explained precisely yet simply
I appreciate the compliments. That's awesome. Let me know how it turns out. Thanks!
You are a Master at making that roux! You said that it smells divine, it looks divine! Thanks
I appreciate the compliments Latte. Thanks so much! :)
Charlie Andrews, What Can I Say What A Delicious Dish 🍽 🍽.. You Have 👍 👍. Keep Up The Good Work.
I appreciate the compliments Donald. I sure will keep up the good work. Thanks!
@@CharlieTheCookAndrews My Boy Charlie Andrews.. Happy Sunday 🌞 To You.. Keep On Cooking & Baking 🍴 🍴.
I did make this one & it was fantastic. I will definitely be making this one again!
Hey there! Happy to hear that the Catfish and shrimp courtbouillon was successful and that you enjoyed it. Thanks for leaving feedback!
Dude, I don't even like catfish but I am so going to make this. You made my mouth water watching this. Great job dude.
I'm not crazy about fish either but like you, I'd be chomping on this. Looks fabulous.
Bre Nixon That's cool. I appreciate the compliments. Let me know how it turns out. Thanks!
Dorothy Barnes Yes absolutely!
Never seen this chef before, but I am now an intrigued fan, and I now wanna see this chef do Shrimp Creole.
Happy to hear that. Link to recipe video for shrimp creole is below. ua-cam.com/video/dNQk-4JWJ2o/v-deo.html
Looks delicious. Can't wait to try it. You gave excellent instructions.
@@sandramccollum284 Hey there! I appreciate the compliment. Let me know how it turns out. Thanks!
CHARLIE FOR PRESIDENT! 🇺🇸
Thanks! LOL
Usually coutbillion in Louisiana is for trash fish that doesnt taste well...like choupique or gar. Catfish is awesome...of course so is shrimp. The tastiest seafood in Louisiana next to oysters
Yes, catfish, shrimp and oysters are good. Thanks so much for sharing!!
MOUTHWATERING so delicious tomorrow's DINNER
Awesome Tracey! Let me know how it turns out. Thanks!
This dish looks really good. Keep up the good work Charlie.
Thanks Mimi! I sure will keep up the good work! :)
Yes sir!!!!! Where u been bro!!!! That looks so good 🤜🏽💥🤛🏽
Thanks a lot. I'm still here bro! :)
This looks sooo amazing Charlie. I need a bowl now with all this rain we're having❤
I appreciate the compliment. I know right Shay!
Mouth watering! I mash my garlic in a pilón!
Wow that's good to hear! Thanks!
Now that's worth cooking l bet that roux is the bomb, cause l love fish and gravy.
Yes absolutely Lorraine! That is good to hear!
That roux is a beautiful color!
Thanks Shelly!
Made this step by step it was AMAZING!! Making it again tonight I couldn’t get enough
That's awesome. Happy to hear that the Catfish and shrimp courtbouillon was successful and that you enjoyed it. Thanks for leaving feedback!
You had me in mind when you made this video. I'm telling you, LIP LICKING SMACKING GOOD!!!!
Thank you!
Hi Charlie.... ummm I can almost smell the dish in the air. It looks really good Charlie.
Hey Luciana! I know right. lol Thanks so much!
Thanks again Chef Charlie for another Delicious 😋 Meal!❤
You're welcome Darlene! I appreciate the compliments!
@@CharlieTheCookAndrews you are soo Welcome i love your cooking show...Please keep them coming!!❤
I have never heard of this before. It looks really good. I am going to try it. I have never had a bad meal when I make your recipes. Thank you for all the wonderful food memories you are creating for me and my family.
I appreciate the compliments! That is good to hear! You're welcome, not a problem! :)
Looks Delish Charlie 💜
Have a Blessed weekend
Everyone💫
Blessed weekend to you as well!
@Lee Thank you! You have a great weekend as well.
I can`t get shrimp with heads.
I tried boiling just shells, but that didn`t have much flavor.
I still might try cobble jobbing something up
You`ve taught me alot Charlie !
Thank You for sharing your video, your recipe, and inviting us into your kitchen.
Have a Blessed Day Charlie !
Glad that you've learned something! You're welcome, not a problem!
Happy New Year Charlie!!! Baby I just cook this, and the way it came out, I had to hit my table.😅😃😂😆🤣. Charlie thank you so much for teaching the world how to cook "New Orleans Style."💖💖
Awesome. I'm happy to hear that the shrimp courtbouillon was a success. You're welcome, not a problem. Thanks for leaving feedback. Happy New Year to you as well.
I love catfish! Another fantastic recipe to try out on this great Saturday!
That is good to hear! Let me know how it turns out. Thanks!
Hi charlie love this dish. Shrimp is one of my favorite. Keep up the good work. Thank you charlie.😋😁😊☺🙂😉
Hello Jeremy! That is good to hear! I sure will keep up the good work. You're welcome!
I made this last night, and Oh My God was it good. I didn't have time to make homemade shrimp stock so I used store-bought chicken stock instead, and it came out delicious. What a filling, satisfying meal on a chilly December night. Thanks to Charlie, I'm actually developing something of a New Orleans repertoire. Thanks for all your great recipes!
Hello Daniel. I am happy to hear that the Catfish and Shrimp courtbouillon turned out good! You are right about that. You're welcome, not a problem! Thanks for leaving feedback!
Yes sir.... you already know I’m cooking this.... i been waiting for something new to cook from your channel.
Awesome!! That is good to hear! Let me know how it turns out. Thanks!
Charlie......this is your BEST.....!
I appreciate the compliment. Thanks!
That looks good to me Charlie. I thought about how that roux came together so beautifully. You sure know your stuff. That's got to be a stomp down New Orleans creole dish for sure.
Thanks a lot. I appreciate the compliments!
Charlie you will have to come to Memphis I will sponsor you one-dish okay
I know right. Thanks! lol
Darn Bro, looks good 👍 👌 😋 😳
Thank you! :)
Hey Charlie I tried your catfish and shrimp court bouillon and it was deeeeliciuos!!!😋👌🏾 And I also enjoyed making your crawfish Étouffée on my 26th birthday. Incredibly outstanding Mr. Andrews!!
Awesome. Happy to hear that the catfish and shrimp court bouillon and the crawfish etouffee was a success. Thanks for leaving feedback!
I'm so glad you made this dish! I tried to do it out of a cookbook once and it was a disaster. But this I can do. Go ahead Charlie
Awesome Wilbur. Sorry to hear about your experience with the recipe in the cookbook. If you ever try the recipe, let me know how it turns out. Thanks!
I am making this tonight 😊 i bought all the ingredients yesterday. Looks yummy especially with the cold
Awesome! Let me know how it turns out. Thanks!
Never heard of this before, but I definitely would love to try it!!! It looks delicious😋 Peace, Love, & Blessings to you Charlie🙏🏾
Cool, I appreciate the compliments. Let me know how it turns out. Thanks Bee!! :)
😶
@@johiggins661
What's the emoji about? Everyone prepares and cooks food differently all over the USA and different countries!! I'm from the Midwest and no I've never heard of it before, but looks amazing and sounds good, so again, what's the emoji about???!!!
You are a GREAT teacher
I appreciate the compliment. Thanks!
You have it going on reminds me being Baton Rouge when my grandmother used to make this dish..
Thanks Rhonda! That is good to hear!
WOW that looks so yummy n I bet it smells so gud in ya house that day ya neighbors were probably getting really hungry another Great Job
I appreciate the compliments Sharon! Thanks so much!
I remember my mother making fish courtbouillon but never thought about what was in it. This looks FABULOUS (as always) and can't wait to try it myself. Thank you for the video!
That's good to hear Paula! I appreciate the compliments. Let me know how it turns out. You're welcome!
🏌️♂️🏌️♂️🏌️♂️🏌️♂️🏌️♂️ u hit it out the park again Charlie!! want to make this for dinner this weekend
Thank you. That's good to hear. Let me know how it turns out.
Charlie you make my heart so happy when I get notifications for your videos # number 1
That is good to hear Ree!! Thanks so much!
Oh my goodness looks great!
Thanks Cynthia!
Luv this dish! Thank you so much Charlie the cook ❤✌
That is good to hear Edith! You're welcome, not a problem! :)
Hey Charlie! That is a perfect comfort meal for fall
Hey Lynette. Yes absolutely!
Thank u for these videos. I just left New Orleans this morning. I thought about a pot of Gumbo that you made and I stopped and picked up some d&d smoked sausage and some hot sausage. Im making this dish tomorrow
You're welcome. Hope you enjoyed your time in the city. That was a smart move. Now you have the ingredients to make the Gumbo. Let me know how it turns out. Thanks!!
Love it!! I Soo remember my midir cooking this! Thanks Charlie! From your,(504) Family💃🎉💕
I appreciate the compliments. That is good to hear Trenise! Thanks my fellow 504 native!
This is a slam dunk!!!
Thank you! :)
That catfish looks so delicious 😋 Sweet potato cornbread and a side of fresh tomatoe salad 🥗, you would be eating good. Thank you Charlie
Thanks MoNo! Sweet potato cornbread? How creative!! You're welcome!
@@CharlieTheCookAndrews - See if you can create a recipe to give us 😉
This looks like one HELLUVA dish Charlie👍
I know right Nebu. Thanks!
As soon as I saw Charlie's eyes🤩 👀👀light up I knew that was the JAM🍲
I know right. lol
As usual looks delicious!!! I know this is a food video but I couldn't help but see your flawless skin! Either that is from GREAT GENES or YOUR SKIN REGIMEN IS THE 💣! Btw loving the full beard look on you! Such a handsome gentleman.
I appreciate the compliments. It could be good genes. Thanks Audrey!
Charlie thank you I watched your videos and have made a few thing boy you bad...........thanks once again!!!!!!
You're welcome! Happy to hear that all of the recipes you've tried were a success. Thanks for leaving feedback!
You've done it again Charlie. This looks outstanding
I appreciate the compliments. Thank you!
Hello Charlie
Looks delish brought back great memories of my mom cooking catfish courtbouillon with homemade cornbread. Mine all time favorite dish during the summer
Hello Liz. Happy to hear that this video brought back memories. Thanks!
@@CharlieTheCookAndrews You're welcome my love it's always a pleasure to watch you creative such wonderful fulfilling dishes💕 Keep the flames burning and the pots happy😘
That is a beautiful looking dish.
Thanks Mrs. Marsha! :)
Hi Charlie, I just came across your channel a couple days ago and I've gone through a lot of your videos since. I must say you are a joy to watch. I'm smiling during your videos due to you have a very calming and beautiful spirit. And your food looks delicious. I'll definitely be making several of your dishes. Congratulations on your success. You SO deserve everything coming your way.
Hello there! I appreciate all of the compliments. Thanks so much! :)
Thank you Charlie! I'm looking forward to serving this dish to Sunday company. Mom, Bluegrass music, and good soup! All the best to you! --Fink
You're welcome! Let me know how it turns out. Thanks!
Oh wow Charlie I’m gonna go out and get all the ingredients and make this. You have convinced me, wow that looks so amazing.
The same here
Awesome! Let me know how it turns out! Thanks!
@Meek Cool. Let me know how it turns out!
Hey Charlie! My grandma made this a lot back in the day.😊 The gravy is beautiful! I'm digging the facial hair Happy Sunday.
Hey there! That is good to hear. I appreciate the compliments. Thanks!
Hi Charlie. Thanks for another great recipe. My mom and cousin really liked it. I appreciated your straightforward instructions for the roux. I didn't have any problems. Looking forward to trying shrimp etouffee next.
Hey there! You're welcome, not a problem. Happy to hear that the Catfish and shrimp courtbouillon was a success. Thanks for leaving feedback. Let me know how the Shrimp etouffee turns out. Thanks!
Just tried out this recipe! 💯👏🏾💪🏾my wife loves my cooking now thanks to you sir! Every recipe i try from you is A💯! Thanks keep them coming
Happy to hear that the Catfish courtbouillon was a success and that your wife enjoys your cooking now! Happy that I was of assistance! You're welcome, not a problem. I sure will keep the videos coming. Thanks for leaving feedback!