"A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definitely a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors."
I made this for Matt Friday night. He said it was the best one he'd ever eaten.
I didn't use the recipe featured in the image, it was a bit too simple. I used the one I found at NoLA Cuisine because I've prepared some of their other recipes and they are TO DIE FOR.