Shrimp Couvillion  (pronounced Coo-ve-on).


Shrimp served with white rice and green onions
“Couvillion” (or “couveon”), from the French “courtbouillion”, is a kind of hearty Cajun cousin of bouillabaisse. Note that depending on the amount of water in the stewed tomatoes and other vegetables, you may need to add some water to loosen things up. You could substitute fish fillets like red snapper for redfish, and some similar recipes.

1 cup (2 sticks) margarine
1 cup all-purpose flour
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, diced
2 (14-ounce) cans stewed tomatoes
2 (8-ounce) cans tomato sauce
Tony Chachere’s seasoning
2 pounds Shrimp OR redfish fillets
3 green onions, chopped
Hot cooked rice

First you make roux! Ever heard of that before? Melt your margarine and stir in your flour. Cook it to your desired color.

Add your “holy trinity” (onion, bell pepper, celery). Cook it down good so the roux picks up the flavor of the seasoning. Add the stewed tomatoes and tomato sauce. Cook for ten minutes, then stir. Add the fish. Return to a boil. Add the green onions, then stir. Lower the heat to a simmer. Cook for 30 minutes. Serve over cooked rice. Makes 14 to 16 servings

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