Couvillion Recipe (Creole Courtbouillon)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (7)

Couvillion Recipe (Creole Courtbouillon)

NUTRITION · PER SERVING115M COOK
CAL 34%·PRO 100%
CARBS 37G22% OF CAL
4G FIBER0G ADDED0G INTRINSIC15G OTHER18G TOTAL SUGAR
FAT 34G46% OF CAL
6G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, hearty Creole stew built on a dark roux and packed with fish, crawfish, and shrimp in a spiced tomato sauce. Rich, piquant, and deeply flavored.

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Nutrition & ingredients

Ingredients

serves 4
  • 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 use 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 ounce chopped tomatoes (Use canned or equivalent fresh chopped)
  • 4 cups seafood stock (or use chicken stock or vegetable stock – use 6 cups for a looser, soupier stew)
  • Hot Sauce (to taste)
  • Salt and pepper to taste
  • For Serving. Fresh chopped parsley or green onion, red pepper flakes, extra hot sauce
PREP
15M
SODIUM
3305MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.