Released on: 2016 Genre: Documentary Directed By: Jordan Kahn How the Taste of Louisiana Was Born, a documentary discovering the heartland of Cajun and Creole cuisine. It is an award winning movie directed by Jordan Kahn. It won a top film award in 2016 Telly. The film was given the highest honor from the Telly organization- the�Silver Award. It was also selected in New York Food Film Festival. How the Taste of Louisiana Was Born is the untold history of Louisiana cult heroes. It tells the story of three of the pioneers who helped create a food culture now known nationwide. The heart of southwest Louisiana�s Cajun Country is known as Acadiana, and it is the epicenter of the Creole culture. It is a place forever proud of � and indelibly tied to � a history based upon its people living off the land. For the Acadians, whose history dates back to the French and Indian war of the 1700s, food is synonymous with survival, independence and celebration.� Acadiana is the setting for this documentary about a food culture akin to a living language; where even today farmers, fisherman and hunters do what is necessary to feed themselves and their families. Black Pot, boucheries, Grand Isle, the Atchafalaya Basin, Courir Mardi Gras, Crawfish country � this film takes a sweeping look at a unique portion of Louisiana that revolves around the little-known yet essential American story of the modern pioneers of Louisiana�s iconic foods. This film paints a comprehensive picture of Cajun and Creole culture largely centered around family, companionship, regional independence and the universal tie that binds - their food. It traces the humble roots of this singular cuisine, and the respect and appeal it has achieved throughout the United States and the world. It tells the story of culinary pioneers, their descendants and the generations of family farmers who�ve been working the land for hundreds of years including Tony Chachere, the �Ole Master� of Creole cooking. He founded Tony Chachere�s Famous Creole Cuisine in 1972. It shows how to this day, his Chachere family continues to own and operate the company � maintaining his tradition of Creole authenticity in their line of seasonings, mixes, marinades and sauces. The story was developed by Michael Benedict of Benedict Advertising & Marketing. The film features �Little� Tony Chachere, Harry �Chu Chu� Cheramie, Mayor Jennifer Vidrine, Toby Rodriguez, Freddie Lafleur, Kermit Miller, Aiken & Bjhan French, Kenneth Thibodeaux, Executive Chef Jeremy Conner, Chef Jude Tauzin and Doug Chachere. It features the music of Grammy-award winning artists recording with Joel Savoy�s Valcour Records of Eunice, Louisiana. Louisiana has always been famous for Creole and Cajun Cuisine. There are plenty of dishes, the movie talks about. We are presenting one such dish here, which is for sure a heart winning dish.

Catfish Courtbouillon

The courtbouillon of South Louisiana differs greatly from that of the courtbouillon of the Mediterranean region of France. Here, we begin with the dark brown roux of the Cajuns, whereas in the South of France, the soup begins with olive oil and layers of vegetables and shellfish. Ingredients 1 (3-5 pound)� � � � � � � Catfish 1 cup� � � � � � � � � � � � � Oil 1 cup� � � � � � � � � � � � � Flour 2 cups� � � � � � � � � � � � Chopped Onions 2 cups� � � � � � � � � � � � chopped celery 1/2 cup� � � � � � � � � � � Chopped Red Bell Pepper 1/2 cup� � � � � � � � � � � Chopped Yellow Bell Pepper 1/2 cup� � � � � � � � � � � Chopped Green Bell Pepper 2 tbsp� � � � � � � � � � � � Chopped Garlic 1/2 cup� � � � � � � � � � � Chopped Fish Pieces 1 cup� � � � � � � � � � � � �Diced Tomatoes 1 can� � � � � � � � � � � � �Diced, Canned Tomatoes 1/2 cup� � � � � � � � � � � Tomato Sauce 3 quarts� � � � � � � � � � �Fish Stock Juice of� � � � � � � � � � � One Lemon 3� � � � � � � � � � � � � � � �Bay Leaves A pinch� � � � � � � � � � � Thyme A pinch� � � � � � � � � � � Dill 1 cup� � � � � � � � � � � � �Chopped Green Onions To taste� � � � � � � � � � �Salt and Pepper Method

• Fillet the catfish and cut into two inch square cubes.
• Place the bones and head in a pot with one gallon of water, one cubed onion, one stalk of celery, 2 bay leaves and a tablespoon of peppercorns.
• Bring to a rolling boil and cook 30 minutes, skimming the impurities that rise to the surface.
• Strain and reserve 3 quarts for the courtbouillon.
• In a large skillet, heat oil over medium-high heat. Add flour and using a wire whip stir constantly until dark brown roux is achieved.
• Add onions, celery, bell peppers, garlic and saut� until vegetables are wilted, approximately 3-5 minutes.
• Add fish, tomatoes, tomato sauce and continue to saut� until fish is cooked into the roux mixture.
• Add fish stock, one ladle at a time, until all is incorporated. Add lemon juice, bay leaves, thyme and dill.
• Bring to a rolling boil, then reduce to simmer. Allow to cook approximately 30 minutes.
• Add green onions and season to taste using salt and pepper. Drop cubed catfish fillets into the sauce, allow to cook 3 minutes then remove from heat.
• Adjust seasonings if necessary. Serve over steamed white rice.