FISH AND SHRIMP COUVILLION | GULF SHRIMP AND CATFISH
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- Опубликовано: 1 окт 2024
- 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.
I'm at least half Cajun, but I've always heard Cajuns pronounce Courtboullion as "COO-BEE-yo(n)". Maybe the "couvillon" pronunciation is from a different parish in south Louisiana.
Look it up on Google. The answers are there. My great grand parents moved here from Sicily. My grandmother and mother used terminology that was so different that my friends who are from Italy just cannot interpret. So there’s always that language barrier that makes our language difficult. Non the less, the dish is tasty. Hope you make it soon! 👨🏼🍳
I’m from South Louisiana and we do not sat Couvillion. It’s coubillion
@@kevinvoiselle6077
Court-Bouillon, actually.
“Couvillon” is cringeworthy.
How much do I love The Sanders Kitchen?!?!!!! It's the cooking show that I have needed since I moved away from home. Your recipes are so authentic, and you make people want to drive to your house to eat Dinner with you and Pam. Thanks for all the terrific recipes.
Keely, you’ve been with us for two years. It’s so heart warming to read your wonderful comment. Thank you so much for your support and friendship. ❤️
In other languages like Spanish, Italian, etc.... The "v" makes a "b" sound. That may be why
Being from Louisiana I enjoy the recipe
Oh my gosh.... 🤤🤤🤤🤤🤤🤤🤤🤤. That looks AMAZINGGGGGGGGGG. ✈✈✈✈🚗🚗🚗🚲🚲🚲🚲🚲
😂😂😂 Thank you SOOOO MUCH
I love seafood. So so good. I grew up on Cape Breton Island so seafood is in my veins. Love homemade shrimp stock . It is always so nice to see you.
Dear friend. We truly love seeing you and seeing your comments. So thank you. I know we all love seafood but your seafood has got to be plenty different than ours. I would so love to eat some halibut and snow crabs etc etc. I’m sure we could share some awesome stories. 🥰
That's amazing!!!! 🤗😘
Fantastic the couvillon that you make! Incredible the sauce that you prepare, have a lot of flavor! Excellent work friend! 🦇
Thank you!
Looks absolutely delicious 😋🤤😊
Thank you 😋
The fish is poached in the tomato sauce.
Whatever you say.
Mike , Yall make me hungry every time I see your videos! Hope I see you and Pam soon. If you talk to Bubby tell him to give me a call!!!
Hi Roy. I’ll talk to Bubby today. 👍🏼