Couvillion recipe

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.

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

Seafood Couvillon: A Cajun Classic

Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This courtbuillon recipe is inspired by the great Cajun Chef Don Link.

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.

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

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. ##cajun #fusioncooking #creole #seafood #louisiana #cod #newfoundlandrecipes

Couvillion (Creole Courtbouillon) is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in piquant Creole tomato sauce.

Recently featured on Emeril's Florida: Cool Places and a Fishing Trip. You can serve the fish in whole fillets over the rice and court bouillon, or you can simmer the grilled fillets in the sauce and serve like a fish stew. Either way you have a winner!

Recipes – Guidry's Catfish