Couvillion Recipe (Creole Courtbouillon)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Servings
4
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Calories
288 kcal
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Course
Main Course
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Cuisine
American
Couvillion Recipe (Creole Courtbouillon)
Description
This Couvillion recipe begins by seasoning chunks of firm white fish and shrimp with Cajun spices. A dark roux is prepared by cooking oil and flour slowly until it reaches a chocolate color, which forms the thickened, savory base of the stew. Chopped onion, bell pepper, and celery—often called the "holy trinity" of Creole cooking—are softened in the roux, then garlic, thyme, and bay leaves are added for aromatic depth.
Adding the remaining Cajun seasoning, canned tomatoes, and seafood stock creates a flavorful broth that simmers for an hour, allowing the ingredients to meld. Increasing the heat and adding the seafood near the end ensures the fish and shrimp cook just until tender and flaky without overcooking. The dish is seasoned to taste with hot sauce, salt, and black pepper before serving.
Couvillion is best enjoyed over steamed white rice, which balances the bold, spicy flavors of the stew. Garnishing with fresh chopped parsley and green onion enhances the freshness. This dish is a hearty, warmly spiced stew that showcases classic Cajun seasoning and seafood flavors typical of Creole cuisine.
Ingredients
- 1 pound redfish fillets or other firm white fish, like grouper, snapper, swordfish, halibut, skinless
- 1 pound Shrimp peeled and deveined (or use crawfish)
- 3 tablespoons Cajun seasoning divided
- 1/3 cup vegetable oil or use butter
- 1/3 cup all-purpose flour
- 1 onion chopped, medium
- 1 bell pepper chopped (add hotter chilies, if desired, medium
- 1 celery chopped, stalk
- 5 cloves garlic minced
- 1 tablespoon thyme minced fresh
- 2 bay leaf
- 28 ounce tomato Use canned or equivalent fresh chopped, 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 to taste
- black pepper to taste
- parsley fresh chopped; for serving; extra hot sauce
- green onion
- red pepper flakes
- 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
- Use firm white fish like redfish, grouper, or snapper for best texture in the stew.
- Simmer the stew long enough to develop flavor in the dark roux base, about one hour.
- Add seafood late in cooking to prevent overcooking and maintain tender texture.
- Serve over steamed white rice to complement the spicy, rich stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 1160mg | 48% |
| Potassium | 1180mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4084IU | 82% |
| Vitamin C | 64mg | 71% |
| Calcium | 243mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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