The first time I made Couvillion Recipe, I was blown away by how deeply satisfying this dish was. If you’re a fan of Cajun and Creole flavors, this hearty stew will have you coming back for seconds (and maybe even thirds). The rich, smoky roux, paired with perfectly tender fish and crawfish, brings a touch of southern Louisiana right into your kitchen. For me, no week feels complete without a big pot of this simmering away on the stove, filling the house with incredible aromas.
Couvillion, also known as Creole courtbouillon, is like a warm hug on a cold day. But don’t be fooled by its impressive flavor; it’s surprisingly easy to make. Whether you’ve got shrimp, catfish, or a mix of seafood on hand, this dish will adapt beautifully. With just a few simple ingredients and some patience, you’ll have a soul-warming southern classic to enjoy anytime.
Why You’ll Love This Recipe?
This Cajun classic is packed with bold flavors, seafood richness, and a comforting kick.
Rich Layers of Flavor
What makes this recipe stand out is the smoky richness of the roux combined with the bold Cajun seasonings. It’s not just a stew; it’s a flavor explosion that gets better with every bite.
Perfect for Seafood Lovers
Fish, crawfish, shrimp, or even crab–this dish is endlessly versatile for seafood enthusiasts. You can mix and match your favorite options or use what’s fresh and available.
Comfort Food with a Kick
There’s something immensely comforting about Couvillion, but it also packs some heat! With a touch of hot sauce and spicy Cajun flavors, it’s got just the right amount of kick.
Suitable for Family Meals or Entertaining
This recipe is simple enough for a family weeknight dinner but impressive enough to serve to guests. Bring a little Creole flair to your dinner table and watch it disappear in no time.
Make-Ahead Friendly
Couvillion tastes even better the next day. You can make it ahead of time, store it, and reheat it for busy evenings or when you need a break from cooking.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
Ingredients
- Skinless redfish fillets (or firm white fish)
- Shrimp (or crawfish)
- Cajun seasoning
- Vegetable oil or butter
- All-purpose flour
- Onion
- Bell pepper
- Celery
- Garlic
- Fresh thyme
- Bay leaves
- Chopped tomatoes (canned or fresh)
- Seafood stock
- Hot sauce
- Salt and pepper
Variations
- Use catfish, snapper, or even mahi mahi if redfish isn’t available.
- Replace crawfish with succulent crab meat or oysters for a unique twist.
- Add extra spice with fresh chilies or cayenne pepper.
Equipment You’ll Need
- Large Pot or Dutch Oven: For cooking the entire dish, especially the roux.
- Wooden Spoon: To stir the roux without scratching your pot.
- Sharp Knife: Essential for chopping vegetables and cutting fish.
- Measuring Spoons: For precise seasoning.
How to Make Couvillion?
Follow these simple steps to create a rich, flavorful Cajun Couvillion packed with bold spices and tender seafood.
Step 1: Season Your Seafood 🐟
Cut the fish into bite-sized pieces and mix with the shrimp or crawfish in a bowl. Add Cajun seasoning, toss to coat evenly, and refrigerate. This step allows the seafood to absorb the flavors while you prep the rest.
Step 2: Whip Up a Dark Roux 🔥
Heat the oil in a large pot over medium heat. Slowly whisk in the flour to create a slurry. Stir constantly for about 20-30 minutes until the roux turns a deep, chocolate-brown color. Be patient–this is where the richness comes in!
Step 3: Add Your Vegetables 🥕
Toss in the onion, bell pepper, and celery. These are part of the famous Cajun Holy Trinity. Stir them into the roux and cook until softened, about 5-6 minutes. Add garlic, thyme, and bay leaves for an aromatic boost.
Step 4: Simmer the Stew 🍅
Stir in the tomatoes, seafood stock, hot sauce, and remaining Cajun seasoning. Bring the mixture to a gentle simmer and cook for about 1 hour. Stir occasionally to prevent sticking and deepen the flavor.
Step 5: Add the Seafood 🍤
Turn up the heat to medium and gently stir in the seasoned fish and shrimp. Cook for 10-15 minutes until the seafood is tender and flaky. Don’t overcook; you want the textures to remain just right.
Step 6: Garnish and Serve 🌿
Remove the bay leaves before serving. Sprinkle with fresh parsley, green onions, and a dash of red pepper flakes. You’re now ready to ladle this Creole masterpiece over a bed of steamed white rice.
Tips for Making the Recipe
- Take Your Time with the Roux: The color and flavor of the roux are key to this dish. Stir constantly to avoid burning, and don’t rush the process.
- Use High-Quality Seafood: Fresh seafood makes all the difference in flavor. If you’re using frozen options, thaw them completely and pat dry before seasoning.
- Adjust the Spice Level: Go easy on the hot sauce if you prefer mild heat. Conversely, feel free to add extra red pepper flakes for a bolder kick.
How to Serve Couvillion?
- Serve over steamed white rice for a classic pairing.
- Garnish with lemon wedges for a refreshing zest.
- Pair with crusty French bread to soak up every drop of that rich, flavorful sauce.
For a more decorative presentation, fan out slices of fish on top of the rice and ladle the sauce around it.
Nutritional Information
Per serving (approximately):
- Calories: 288
- Protein: 29g
- Carbohydrates: 26g
- Fat: 8g
Make Ahead and Storage
Make-Ahead Tips
Couvillion is an excellent dish to prepare in advance. The flavors only develop further as it sits! Cook the stew fully but hold off on adding the seafood. When ready to serve, reheat the stew and gently cook the seafood fresh.
Storage Guidelines
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat over low heat and stir occasionally to maintain texture and flavor. For longer storage, freeze the stew (minus the seafood) for up to 3 months. Thaw overnight in the fridge before reheating and adding fresh seafood.
Couvillion is a dish packed with history, warmth, and an irresistible blend of flavors. Whether you’re a Louisiana native or just discovering Cajun cuisine, this recipe is sure to win a permanent spot in your meal rotation. Give it a try, and don’t forget to pass the hot sauce!
Couvillion Recipe
Ingredients
- 1 lb skinless redfish fillets or firm white fish grouper, snapper, swordfish, or halibut
- 1 lb shrimp peeled and deveined (or substitute with crawfish)
- 3 tbsp Cajun seasoning divided
- 1/3 cup vegetable oil or butter
- 1/3 cup all-purpose flour
- 1 medium onion chopped
- 1 medium bell pepper chopped (swap for spicier chilies if desired)
- 1 stalk celery chopped
- 5 cloves garlic minced
- 1 tbsp fresh thyme minced
- 2 bay leaves
- 28 oz canned chopped tomatoes or fresh equivalent
- 4 cups seafood stock or chicken/vegetable stock; use 6 cups for a thinner stew
- Hot sauce to taste
- Salt and pepper to taste
- For Serving: Fresh chopped parsley or green onions red pepper flakes, and extra hot sauce
Instructions
- Season the Seafood: Cut the fish into bite-sized chunks and place them in a bowl with the shrimp (or crawfish). Toss with 1 tablespoon of Cajun seasoning and refrigerate until needed.
- Make the Roux: Heat oil in a large pot or Dutch oven over medium heat. Add flour and stir continuously to create a smooth slurry. Cook, stirring constantly, for 20-30 minutes until the roux reaches a deep chocolate-brown color.
- Sauté the Vegetables: Add the onion, bell pepper, and celery. Cook, stirring often, for 5-6 minutes until softened.
- Enhance the Flavor: Stir in the garlic, thyme, and bay leaves, cooking for 1 minute until fragrant.
- Build the Stew: Add the remaining Cajun seasoning, chopped tomatoes, seafood stock, hot sauce, salt, and pepper. Reduce the heat and let it simmer for 1 hour, stirring occasionally. For a deeper flavor, simmer longer.
- Cook the Seafood: Increase heat to medium, then add the fish and shrimp. Cook for 10-15 minutes, until the seafood is cooked through and the fish flakes easily.
- Finish & Serve: Remove from heat, discard bay leaves, and garnish with fresh parsley or green onions, red pepper flakes, and extra hot sauce if desired. Serve warm.
Notes
- Patience is Key: Stir the roux constantly until it reaches a deep brown color for the best flavor.
- Fresh is Best: Use high-quality seafood and pat dry if using frozen.
- Customize the Heat: Adjust hot sauce and red pepper flakes to suit your spice preference.
