New Orleans native Charlie Andrews demonstrates on how to make Louisiana Catfish and Shrimp Court bouillon. Louisiana Court-bouillon is a rich thick fish stew that is prepared with a roux. For this recipe I've added my own additions and touch to the dish like Shrimp and white wine for more flavor. This recipe serves 8 to 10 people, and it is delicious. Hope you all will give this classic Louisiana fall/winter dish a try.

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