Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe

If you’ve ever wanted to dive into the rich, bold flavors of authentic Creole cooking, this Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe is an absolute must-try. Packed with fresh seafood, lively Cajun seasonings, and a deeply satisfying roux-based broth, this stew is a celebration of the Gulf Coast’s culinary heritage. Every bite offers a harmonious blend of spice, heartiness, and a touch of Southern charm that will quickly become a favorite in your kitchen.

Ingredients You’ll Need

Though this recipe may seem like it calls for a lot, each ingredient is straightforward and essential for building the bold flavors and textures that make this seafood stew unforgettable. From the aromatic vegetables to the perfectly spiced seafood and rich roux, every component plays its part in crafting an authentic taste of Creole comfort.

• 1 pound skinless redfish fillets (or other firm white fish): Provides a flaky, meaty texture that stands up well in the stew.
• 1 pound shrimp (peeled and deveined): Adds a sweet, tender contrast to the fish and contributes to the seafood aroma.
• 3 tablespoons Cajun seasonings (divided): Brings layers of heat, smokiness, and complexity essential for that Creole kick.
• 1/3 cup vegetable oil (or butter): Forms the base of the roux, delivering richness.
• 1/3 cup all-purpose flour: Works with the oil to create the thick, luscious roux that defines the stew.
• 1 medium onion (chopped): Offers sweetness and depth when sautéed.
• 1 medium bell pepper (chopped): Adds color and a slight crunch, with the option to add heat by choosing hotter chilies.
• 1 stalk celery (chopped): Gives a savory backbone with its natural earthiness.
• 5 cloves garlic (minced): Delivers aromatic pungency crucial for Creole flavor.
• 1 tablespoon minced fresh thyme: Adds a subtle herby brightness.
• 2 bay leaves: Impart a warm, fragrant undertone during simmering.
• 28 ounces chopped tomatoes (canned or fresh): Bring acidity and body to the broth.
• 4 cups seafood stock (or chicken/vegetable stock): Provides depth and a briny base, with flexibility to adjust thickness with up to 6 cups for a soupier stew.
• Hot Sauce (to taste): For that final touch of fiery warmth.
• Salt and pepper: To perfectly balance flavors.
• For Serving – fresh chopped parsley or green onion, red pepper flakes, extra hot sauce: Garnishes that brighten and personalize each bowl.

How to Make Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe

Step 1: Season Your Seafood

Start by cutting your fish into bite-sized pieces and combining it with the peeled shrimp (or crawfish if you prefer). Toss them with one tablespoon of Cajun seasoning, then refrigerate this mixture until you’re ready to add the seafood to the stew. This step lets the spices gently infuse the protein, setting the stage for vibrant flavor later.

Step 2: Prepare the Roux

The roux is the heart and soul of this dish, so take your time. Heat your oil or butter in a large pot over medium heat and whisk in the flour. Stir constantly for 20 to 30 minutes until the roux darkens to a deep chocolate brown color. This rich caramelization creates the base that gives the stew its signature thickness and nutty, complex taste.

Step 3: Cook the Trinity of Vegetables

Once your roux is ready, add your chopped onions, bell peppers, and celery. Cook and stir for 5 to 6 minutes until they soften and release their soulful aromas. These vegetables add layers of sweetness and texture that are iconic in Creole cooking. Feel free to add hotter peppers here if you want an extra punch.

Step 4: Add Aromatics and Seasonings

Stir in the minced garlic, fresh thyme, and bay leaves, cooking just about a minute to wake up their fragrances. Then, mix in the remaining Cajun seasoning along with the chopped tomatoes and seafood stock. Be sure to season with salt, pepper, and your preferred amount of hot sauce to build your perfect heat level before the long simmer.

Step 5: Simmer to Develop Flavor

Reduce the heat and let this mixture simmer gently for about an hour, stirring occasionally. Patience here is key as this slow bubbling melds the flavors, creating a broth that is rich, spicy, and deeply savory. If you want a looser, soupier stew, add a bit more stock during the simmer.

Step 6: Add the Seafood

Raise the heat to medium and carefully add your seasoned fish and shrimp to the pot. Cook for 10 to 15 minutes until the seafood is cooked through and the fish flakes easily with a fork. The timing on this step is crucial to keep the seafood tender and perfectly cooked.

Step 7: Final Touches and Serve

Once done, remove the pot from heat and sprinkle chopped parsley or green onions along with red pepper flakes over the top. Ladle into bowls and serve piping hot with extra hot sauce on the side for those who crave more fire.

How to Serve Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe

Garnishes

Fresh parsley or green onion adds a wonderful pop of color and brightness that cuts through the rich stew. If you like things spicier, red pepper flakes and a few dashes of your favorite hot sauce bring the right amount of heat and zing right at the table.

Side Dishes

This stew shines alongside fluffy white rice or crusty French bread to soak up every drop of that delicious broth. You can also try it with a simple green salad dressed lightly with lemon to balance the boldness of the stew.

Creative Ways to Present

For a fun twist, serve Couvillion in hollowed-out sourdough bowls or over a bed of creamy stone-ground grits. These presentations add texture contrast and make the meal feel extra special — perfect for impressing guests or treating yourself.

Make Ahead and Storage

Storing Leftovers

Store any leftover Couvillion in airtight containers in the refrigerator for up to three days. The flavors tend to deepen and meld even more overnight, making the next day’s meal just as delightful (if not better!).

Freezing

While you can freeze this seafood stew, it’s best to do so without the seafood initially, as seafood can become rubbery after freezing. Freeze the broth and vegetables separately and add fresh seafood when reheating for the best texture.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If frozen, thaw in the refrigerator overnight before reheating to preserve all the wonderful layers of flavor.

FAQs

Can I use other types of seafood in this stew?

Absolutely! While the classic calls for redfish and shrimp, you can substitute with grouper, snapper, crawfish, or even crab meat. Just be mindful of cooking times, since some seafood cooks faster than others.

How spicy is this Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe?

The heat level can be adjusted easily by varying the amount of Cajun seasoning and hot sauce you add. You control the spice, so make it as mild or fiery as you like to suit your taste.

What if I don’t have seafood stock?

If seafood stock isn’t available, chicken or vegetable stock works well too. Each will change the flavor slightly, but the rich roux and seasonings keep the dish deliciously authentic.

Can I make this stew vegetarian?

You can create a vegetarian version by skipping the seafood and adding hearty vegetables like mushrooms, okra, and zucchini, and using vegetable stock. Adjust seasonings to taste, keeping the Creole spirit alive without the seafood.

Is it okay to prepare the stew a day ahead?

Yes! In fact, preparing the stew a day in advance helps the flavors blend together beautifully. Just add the seafood fresh when you’re ready to serve to keep it tender and flavorful.

Final Thoughts

There is something genuinely magical about the way the flavors come together in the Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe. It’s cozy, vibrant, and packed with tradition — perfect for sharing with friends and family on any occasion. I can’t wait for you to make this rich, spicy stew your own and enjoy a true taste of Creole heritage right at home.

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