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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
*We used Slap Ya Mama Cajun Seasoning.
I am making this recipe tonight. I am an experienced southern cook, I can make a roux. When I made this, I slowly added the flour directly to the heating butter, stirring with a whisk until the flour is lightly tanned and cooked. Then add the 3 tbl. Spoons of tomato paste, Constantly storing with the wisk until mixed well, but it is still lumpy, but mixed well with the roux. (3 minutes).
Then add the chopped onion, pepper, and celery. Cover and stir occasionally until vegetables are softened, scraping the side of the pot, then add the tomatoes.
You can add the flour to the sweated veg. It works great.
Happy to inform you that.this dish is named
COURTBOULLION, surely not Couvillion, an Acadian family name. My dad, an excellent chef would never have cooked the latter. His grandmother was a Couvillon from Plaucheville