Couvillion Recipe

5 from 5 votes

This couvillion recipe is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in a piquant Creole tomato sauce.

Prep Time15

Cook Time1 40

Course: Main Course

Cuisine: American

Keyword: crawfish, fish, roux

Servings:

Calories: 288kcal

1 pound skinless redfish fillets or other firm white fish, like grouper, snapper, swordfish, halibut
1 pound shrimp peeled and deveined (or use crawfish)
3 tablespoons Cajun seasonings divided
1/3 cup vegetable oil or use butter
1/3 cup all-purpose flour
1 medium onion chopped
1 medium bell pepper chopped (add hotter chilies, if desired)
1 stalk celery chopped
5 cloves garlic minced
1 tablespoon minced fresh thyme
2 bay leaves
28 ounce chopped tomatoes Use canned or equivalent fresh chopped
4 cups seafood stock or use chicken stock or vegetable stock – use 6 cups for a looser, soupier stew
Hot Sauce to taste
Salt and pepper to taste
For Serving. Fresh chopped parsley or green onion, red pepper flakes, extra hot sauce

Cut the fish into bite-sized chunks and set them into a bowl with the shrimp (or crawfish). Season with 1 tablespoon Cajun seasonings and refrigerate until ready to use.
Make a roux by heating the oil in a large pot or Dutch oven to medium heat. Add the flour and stir to form a slurry. Cook, stirring constantly to keep the roux from burning, for 20-30 minutes, or until the roux darkens to the color of chocolate.
Add the onion, peppers and celery. Cook, stirring often, for 5-6 minutes, or until the vegetables soften.
Stir in the garlic, thyme and bay leaves and cook for 1 minute.
Stir in the remaining Cajun seasonings, chopped tomatoes, seafood stock, hot sauce, and salt and pepper to taste. Reduce heat and simmer for 1 hour. Stir occasionally. You can simmer longer if you’d like to continue developing flavor.
Increase heat to medium and add the fish and shrimp. Cook for 10-15 minutes, or until the seafood cooks through, and the fish becomes flaky.
Remove from heat, sprinkle with parsley or green onion (or both), and red chili flakes. Serve.

This is great served over steamed white rice.