Seafood Couvillion pronounced “Koo-Vee-Yon is a fish stew. Cajun people use shrimp and a fish in this recipe. In my recipe I am using catfish and shrimp.
Below is my recipe. I believe if you follow it closely you will successfully make a delicious pot of Seafood Couvillion. Or Catfish and Shrimp Couvillion.
INGREDIENTS
3 ½ pounds fresh Redfish or Catfish
2 pounds shrimp peeled, deveined and rinsed
1 Large Vidalia Onion chopped
1 Green Bell Pepper chopped
2-3 Ribs or 1 ½ cups Celery chopped
1/3 cup fresh parsley Italian flat leaf chopped
½ cup fresh basil chopped (optional)
1 cup green onions chopped. Reserve some for garnish
8 toes garlic minced
1-28 ounce can peeled plum tomatoes
1-15 ounce can tomato sauce
2 Tbsp. Worcestershire Sauce
1 Tbsp. Kosher salt
1 Tsp. black pepper
½ Tsp. Cayenne pepper
6 Bay leaves
1/3 cup All-purpose flour
1 stick salted butter
1/3 Cup Dry White Wine
2-3 Tbsp. Olive Oil EVOO
1 ½-2 Quarts Seafood Stock
3 Tbsp. Cajun Land Blackened Redfish Seasoning with lemon
2 Tbsp. Tabasco hot sauce or any hot sauce you prefer
INSTRUCTIONS
In a large Dutch oven on medium high heat, add butter and olive oil and heat until butter is melted.
Sauté onions, bell pepper, celery, parsley and garlic for 7-8 minutes or until your veggies are soft.
Add in the flour and mix into the veggies very well.
With heat on medium to high, add white wine and stir.
Now add the plum tomatoes and tomato sauce. Stir well.
With heat set to high, add in the seafood stock and stir well.
(Remember not to thin the sauce too much as the shrimp and fish will release their water into the sauce and thin it out.)
Add in the bay leaves, basil, Worcestershire Sauce, salt and pepper, cayenne pepper, hot sauce and Cajun land Blackened Redfish Seasoning.
Stir well.
Bring to a boil then cover and set the heat to simmer. Let the sauce simmer for 30 minutes. Stir every 5 minutes so the veggies don’t settle down and burn on the bottom.
While the sauce is simmering, you can sprinkle the shrimp and fish with the Cajun Land Blackened Redfish Seasoning.
After your sauce has simmered for 30 minutes, add in the shrimp and fish.
Bring back to a boil then simmer once again for another 30 minutes.
At this point, your Couvillion is finished.
Chef’s Notes:
Best served with white long grain rice.
Also great served with hot buttered bread.
