Seafood couvillion

A Cajun catfish courtbouillon recipe that is so comforting and full of southern flavors, an easy to make recipe that will have you coming for seconds.

This couvillion recipe is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in a piquant Creole tomato sauce.

Tradition cajun dish Catfish Courtbouillon is made in one pot and a family staple.

This couvillion recipe is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in a piquant Creole tomato sauce.

When it comes to Cajun cuisine, the combination of bold flavors and fresh seafood takes center stage. One dish that exemplifies the unique taste and culinary heritage of Cajun cooking is seafood couvillon.

Cod Couvillion. From the shores of Newfoundland to the Gulf of Mexico, this Cajun fusion recipe from Louisiana native Courtney Howell, is a flavour packed seafood wonder.

Couvillion (pronounced koo-vee-yon) is a Cajun fish stew. Keep the heads and tails on your shrimp for maximum flavor in this version. Redfish and Shrimp Couvillion Serves: 6-8 servings Ingredients ¾ pound skinless redfish fillets, cut into 1½- to 2-inch pieces 5 teaspoons Cajun seasoning*, divided ¾ pound head-on large fresh shrimp, peeled and deveined

Texture and flavor authenticated with my Trinity Roux, this Catfish Courtbouillon features rich, complex flavors that makes it an impressive, company-worthy grain and gluten free dish.