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Couvillion (Creole Courtbouillon): Spicy Creole Seafood Stew Recipe

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4 from 13 reviews

Couvillion is a hearty Creole courtbouillon stew featuring firm white fish and shrimp simmered in a rich, dark roux-based tomato and seafood broth infused with Cajun seasonings, fresh vegetables, and aromatic herbs. This dish offers a deep, smoky flavor with a perfect balance of spice, ideal for a comforting meal that showcases authentic Louisiana Creole cuisine.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 4 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Creole

Ingredients

Main Ingredients

  • 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)
  • 1/3 cup vegetable oil (or butter)
  • 1/3 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 ounces chopped tomatoes (canned or fresh)
  • 4 cups seafood stock (or chicken stock or vegetable stock; use 6 cups for a looser stew)
  • Hot sauce, to taste
  • Salt and pepper, to taste

For Serving

  • Fresh chopped parsley or green onion
  • Red pepper flakes
  • Extra hot sauce

Instructions

  1. Season Fish: Cut the fish into bite-sized chunks and place them in a bowl with the shrimp (or crawfish). Season with 1 tablespoon of Cajun seasoning and refrigerate until ready to use.
  2. Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Stir in the flour to form a slurry and cook, stirring constantly for 20-30 minutes until the roux turns the color of chocolate, taking care not to burn it.
  3. Cook Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook while stirring often for 5-6 minutes until the vegetables soften.
  4. Add Seasonings: Stir in the minced garlic, fresh thyme, and bay leaves. Cook for an additional minute to release their aroma.
  5. Simmer the Broth: Stir in the remaining Cajun seasoning, chopped tomatoes, seafood stock, hot sauce, and salt and pepper to taste. Reduce the heat to low and let the mixture simmer for 1 hour, stirring occasionally. For a deeper flavor, you may simmer longer.
  6. Add Seafood and Finish Cooking: Increase the heat to medium and add the prepared fish and shrimp. Cook for 10-15 minutes, or until the seafood is cooked through and the fish flakes easily with a fork.
  7. Serve: Remove from heat and garnish with fresh chopped parsley or green onions, red pepper flakes, and extra hot sauce as desired. Serve hot.

Notes

  • Use a firm white fish to prevent it from breaking down during cooking.
  • If you prefer a thinner stew, increase the stock to 6 cups.
  • Adjust hot sauce and Cajun seasoning amounts to taste, especially if you like it spicier.
  • Make sure to cook the roux slowly and stir constantly to avoid burning and achieve a deep chocolate color.
  • Leftovers keep well refrigerated for up to 3 days and taste even better as flavors meld.

Find it online: https://cheftinaskitchen.com/couvillion-creole-courtbouillon-spicy-creole-seafood-stew-recipe/