5.0 from 21 votes
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.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 4
Calories: 288 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- This is great served over steamed white rice.
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
26g
(9%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Cholesterol
73mg
(24%)
Sodium
1160mg
(48%)
Potassium
1180mg
(34%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
4084IU
(82%)
Vitamin C
64mg
(71%)
Calcium
243mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288
% 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.