Most spicy food lovers I know have an appreciation for Cajun and Creole cuisine. It is loaded with seasonings and flavors, giving us famous dishes like gumbo, etouffee, hoppin’ john, and red beans and rice. One dish you may not have heard of, though, is Couvillion. We’re making it today, my friends, and I think you’re going to absolutely love it. This particular version is more of the rustic variety, which starts with a dark roux, includes the Cajun Holy Trinity of vegetables, and lots of seasonings, fish and crawfish, my very favorite way to make it. It is sometimes referred to as coubillion, coubion, or simply courtboullion. It is very much like a Creole Gumbo, though you will find variations depending on the cook and the location it is being served. In New Orleans, you’ll find couvillion served with a whole fish with a similar style sauce. Let’s talk about how to make couvillion, shall we? Boom! Done! Your couvillion is ready to serve. Doesn’t it look amazing? This is so rich and delicious, I just can’t wait to dive in. Pass the hot sauce, please! See my post on How to Make a Roux for further directions. Simmer the Couvillion. 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. Garnish and Serve. Remove from heat, sprinkle with parsley or green onion (or both), and red chili flakes. Serve. I love a good fish stew. That’s it, my friends. I hope you enjoy this couvillion recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
