From the Kinja Archive: 5/25/19
- This is my father’s specialty. A recipe so secret he won’t even tell me how he does it. Pronounced Coo-Be-Yahn. In Louisiana it is a thick fish stew. Spelled, pronounced, and cooked different elsewhere. Emeril’s picture here in the header adds the fish at the end, my father’s is smothered. The Creole and Cajun versions are a little different, which happens a lot. City and country.
https://www.emerils.com/127938/creole-redfish-court-bouillon
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