Couvillion Recipe
This Cajun seafood stew, rich with bold flavors, combines tender fish and shrimp (or crawfish) in a deeply seasoned tomato-based broth. A dark, flavorful roux forms the base, while aromatic vegetables and Cajun spices bring warmth and depth. Simmered to perfection, the dish is hearty, comforting, and packed with Southern charm. Serve it hot with fresh parsley, green onions, and a dash of hot sauce!
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.