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Wednesday, December 7, 2011

In The Kitchen With...Rob Vance - Coubion Sauce

“Here is a classic Cajun recipe that has been sorely neglected in the last couple of decades. It works well with damn near anything, but the classic version involves braising catfish fillets in this sauce for about 2 hours--or try redfish, snapper, or cobia. The classic side dish would of course be steamed white rice. Enjoy!”

Thank you Rob!

Coubion Sauce
1 large yellow onion
5 ribs celery
2 large green bell peppers
8 oz. AP flour
8 oz. unsalted butter
7 oz. chicken stock
1 #10 whole peeled tomatoes (1 6 lb., 9 oz. can, hand crushed)
2 tbs minced garlic/shallot mix
3 tbs kosher salt
2 tsps cayenne pepper
4 bay leaves

Finely dice the onion, celery, and bell pepper. Add the butter to a heavy gauge sauce pot and melt over medium flame. Add the flour and stir to combine. While constantly stirring, cook the flour and butter until the color changes to a medium dark brown. You will smell popcorn about the same time as the roux gets to the right color. Add the onion, celery, and bell pepper and stir to combine. This will be very thick, add the chicken stock to loosen it. Allow this to reduce by half, then add the hand crushed whole peeled tomatoes. Add the salt, cayenne, and bay leaves and stir. Allow this to simmer for about 45 minutes.

Rob Vance is the Executive Chef at La Bayou Restaurant (208 Bourbon St, 504-525-4755, New Orleans, LA,

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