Couvillion Recipe

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Couvillion Recipe

4.0

1 pound skinless redfish fillets (or other firm white fish, like grouper, snapper, swordfish, halibut)

1 pound shrimp (peeled and deveined (or use crawfish))

3 tablespoons Cajun seasonings (divided)

⅓ cup vegetable oil (or use butter)

⅓ cup all-purpose flour

1 medium onion (chopped)

1 medium bell pepper (chopped (add hotter chilies, if desired))

1 stalk celery (chopped)

5 cloves garlic (minced)

1 tablespoon minced fresh thyme

2 bay leaves

28 ounce chopped tomatoes (Use canned or equivalent fresh chopped)

4 cups seafood stock (or use chicken stock or vegetable stock – use 6 cups for a looser, soupier stew)

Hot Sauce (to taste)

Salt and pepper to taste

For Serving. Fresh chopped parsley or green onion, red pepper flakes, extra hot sauce

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Cut the fish into bite-sized chunks and set them into a bowl with the shrimp (or crawfish). Season with 1 tablespoon Cajun seasonings and refrigerate until ready to use.
Make a roux by heating the oil in a large pot or Dutch oven to medium heat. Add the flour and stir to form a slurry. Cook, stirring constantly to keep the roux from burning, for 20-30 minutes, or until the roux darkens to the color of chocolate.
Add the onion, peppers and celery. Cook, stirring often, for 5-6 minutes, or until the vegetables soften.
Stir in the garlic, thyme and bay leaves and cook for 1 minute.
Stir in the remaining Cajun seasonings, chopped tomatoes, seafood stock, hot sauce, and salt and pepper to taste. Reduce heat and simmer for 1 hour. Stir occasionally. You can simmer longer if you’d like to continue developing flavor.
Increase heat to medium and add the fish and shrimp. Cook for 10-15 minutes, or until the seafood cooks through, and the fish becomes flaky.
Remove from heat, sprinkle with parsley or green onion (or both), and red chili flakes. Serve.

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