Redfish and Shrimp Couvillion

Couvillion (pronounced koo-vee-yon) is a Cajun fish stew. Keep the heads and tails on your shrimp for maximum flavor in this version.

Redfish and Shrimp Couvillion
Yields: 6-8 servings
  • ¾ pound skinless redfish fillets, cut into 1½- to 2-inch pieces
  • 5 teaspoons Cajun seasoning*, divided
  • ¾ pound head-on large fresh shrimp, peeled and deveined (tails left on)
  • 5 tablespoons unsalted butter
  • 1½ cups finely chopped yellow onion
  • ¾ cup finely chopped green bell pepper
  • ¾ cup finely chopped celery
  • ¼ cup finely chopped green onion
  • 8 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 tablespoons tomato paste
  • 1 tablespoon minced fresh thyme
  • 1 bay leaf
  • 2 cups seafood stock, room temperature
  • 1 (28-ounce) can diced tomatoes, undrained
  • ¼ cup dry sherry
  • Kosher salt and ground black pepper, to taste
  • Hot cooked rice
  • Garnish: chopped green onion
  1. In a large bowl, toss together redfish and 1 teaspoon Cajun seasoning. In another large bowl, toss together shrimp and 1 teaspoon Cajun seasoning. Cover and refrigerate.
  2. In a large Dutch oven, heat butter over medium-high heat. Add yellow onion, bell pepper, celery, green onion, and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Sprinkle vegetables with flour; cook for 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste; cook, stirring and scraping bottom of pot frequently, until paste is caramelized and darkened in color, 7 to 10 minutes.
  3. Add thyme, bay leaf, and remaining 3 teaspoons Cajun seasoning. Gradually whisk in stock, scraping browned bits from bottom of pot. Add tomatoes; bring to a boil. Reduce heat to medium-low; simmer for 30 minutes.
  4. Add fish; simmer for 10 minutes. Add shrimp and sherry; simmer until fish flakes easily with a fork and shrimp is pink, 5 to 10 minutes. Season to taste with salt and pepper. Serve immediately with hot cooked rice. Garnish with green onion, if desired.
*We used Slap Ya Mama Cajun Seasoning.



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