Description

Couvillion is a bold Louisiana seafood stew built on a dark roux, layered with vegetables, seasoned generously, and simmered in a tangy tomato-based sauce. Tender fish and shrimp (or crawfish) finish the dish, creating a deeply satisfying bowl that’s rich, spicy, and comforting.

Ingredients

Scale

1 lb firm white fish fillets (redfish, snapper, grouper, halibut, or swordfish), skin removed
1 lb shrimp, peeled and deveined (or substitute crawfish tails)
3 tablespoons Cajun seasoning, divided
⅓ cup vegetable oil or butter
⅓ cup all-purpose flour
1 medium onion, diced
1 medium bell pepper, diced (hot peppers optional)
1 celery stalk, finely chopped
5 garlic cloves, minced
1 tablespoon fresh thyme, finely chopped
2 bay leaves
1 can (28 oz) diced tomatoes, or equal amount of fresh chopped tomatoes
4 cups seafood stock (use up to 6 cups for a thinner stew)
Hot sauce, to taste
Salt and freshly ground black pepper, to taste

For Serving

Chopped fresh parsley or sliced green onions
Red pepper flakes
Extra hot sauce

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Instructions

Prep the Seafood: Cut the fish into large chunks and place in a bowl with the shrimp or crawfish. Sprinkle with 1 tablespoon of Cajun seasoning, toss to coat, then cover and refrigerate while you prepare the base.
Make the Roux: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in the flour to form a smooth paste. Cook slowly, stirring constantly, until the roux deepens to a dark brown color similar to melted chocolate—about 20 to 30 minutes.
Build the Flavor Base: Add the onion, bell pepper, and celery directly to the roux. Stir well and cook for 5–6 minutes, until the vegetables soften and become fragrant.
Add Aromatics: Stir in the garlic, thyme, and bay leaves. Cook for about 1 minute, just until the garlic releases its aroma.
Simmer the Sauce: Mix in the remaining Cajun seasoning, tomatoes, stock, hot sauce, and salt and pepper. Lower the heat and let the stew simmer gently for 1 hour, stirring occasionally. Extend the simmer time if you want a deeper, more developed flavor.
Finish with Seafood: Raise the heat to medium and gently add the seasoned fish and shrimp. Cook for 10–15 minutes, until the seafood is just cooked through and the fish flakes easily.
Serve: Remove from the heat. Garnish with parsley or green onions, a pinch of red pepper flakes, and extra hot sauce if desired. Serve hot.

Notes

This stew is excellent spooned over steamed white rice, which soaks up the rich, spicy sauce beautifully.

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Category: Dinner

Nutrition

Calories: 288 kcal
Sugar: 8 g
Sodium: 1160 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Carbohydrates: 26 g
Fiber: 6 g
Protein: 29 g
Cholesterol: 73 mg