Couvillion Recipe (Creole Courtbouillon)
Couvillion (Creole Courtbouillon) is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in piquant Creole tomato sauce.
Servings: 4
Calories: 288kcal
Ingredients
- 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
Instructions
- 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.
Notes
This is great served over steamed white rice.
Nutrition
Calories: 288kcal | Carbohydrates: 26g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 1160mg | Potassium: 1180mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4084IU | Vitamin C: 64mg | Calcium: 243mg | Iron: 6mg