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Couvillion Recipe
Ash Tyrrell

Couvillion Recipe

I made this Couvillion recipe on a chilly evening, and let me tell you—it completely warmed me up inside and out. The deep flavors from the dark roux mixed with tender seafood reminded me why I love Cajun cooking so much.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Redfish fillets or other firm white fish, about 1.5 lbs – Use skinless, fresh fillets for the best texture. Avoid frozen if you can, as they may release water and affect the stew.
  • Shrimp or crawfish tails peeled and deveined – I like a mix for flavor, but either one works well. Fresh or thawed from frozen.
  • 2 tablespoons Cajun seasoning – Homemade or store-bought. Go easy if you’re spice-sensitive.
  • ½ cup vegetable oil or unsalted butter – Oil gives a more traditional roux but butter adds extra richness.
  • ½ cup all-purpose flour – Essential for the roux; toast it until it reaches a deep chocolate color.
  • 1 large onion diced – Adds sweetness as it softens into the stew.
  • 1 green bell pepper chopped – Classic Cajun “Holy Trinity” ingredient.
  • 2 celery stalks chopped – Helps balance the richness.
  • 4 cloves garlic minced – Adds aromatic depth.
  • 1 teaspoon fresh thyme leaves – Earthy and fresh. Dried thyme also works in a pinch.
  • 2 bay leaves – For a subtle herbal note during simmering.
  • 1½ cups chopped tomatoes fresh or canned – Adds acidity and body.
  • 4 cups seafood stock – The backbone of your stew; use homemade or high-quality store-bought.
  • 1 tablespoon hot sauce – Optional but gives a little kick.
  • Salt and black pepper to taste – Always taste before adjusting.

Method
 

  1. I started by cutting the fish into chunks and combining them with shrimp in a bowl. Then I tossed everything with Cajun seasoning and set it in the fridge to marinate. Letting the seafood sit like this gives it a head start on soaking up flavor.
  2. This part takes patience but makes all the difference. I heated the oil in a large pot and slowly whisked in the flour. Stirring constantly, I cooked it for about 25 minutes until it turned a rich, dark brown. The aroma was amazing—deep and nutty, just like a good roux should be.
  3. Next, I stirred in the onion, bell pepper, and celery. This trio adds an earthy, slightly sweet base. Once softened, I added garlic, thyme, and bay leaves. This gave the dish a fragrant boost that filled the kitchen.
  4. After that, I poured in the tomatoes, seafood stock, hot sauce, and a bit more seasoning. I brought the mixture to a light simmer and let it bubble gently for about an hour. The stew started to thicken and deepen in color, getting richer by the minute.
  5. Toward the end, I stirred in the marinated fish and shrimp. I turned the heat up a little to cook them through, which took about 10 to 12 minutes. The fish turned flaky, and the shrimp pink and tender. I made sure not to overcook, so everything stayed juicy.
  6. After removing the bay leaves, I finished it off with chopped green onions and parsley. A little lemon zest and crushed red pepper flakes on top made it feel complete. I served it over hot, fluffy white rice for the perfect Southern-style meal.

Notes

  • Don’t rush the roux. Take your time to get that deep color—it’s the heart of the flavor.
  • Always marinate your seafood. Just 20 minutes makes a big difference in taste.
  • If the stew thickens too much while simmering, add a splash of extra stock.
  • Leftovers taste even better! Make a big batch and enjoy it over a couple of days.
  • For extra freshness, squeeze a little lemon juice over the stew before serving.