Well shucks, it does appear I have enough to fix dinner tonight!!!



"Laissez les bons temps rouler".

Yassir! I love me some Couvillion

Mmmmm
I know that’s gonna be some good eating

That's what I'm talking about! One of my favorite seafood dishes to make (& eat). I LOVE me a courtbouillon (or couvillion in Cajun Country). Redfish, black drum, sheepshead, most species of snapper, and certain species of shark are perfect for that dish.

One of my favorites.

OMG! I'm stuffed, it was exceptionally good. Magic Dust came thru again, little heavy on the parsley, perfect on the green onions. That would be $30 a plate, anywhere in 'Nawlin's.

Blank your food looks better than about 90% of the stuff I have eaten in restaurants, and I am sure that couvillion tastes as good as it looks.

Just my .02,
LeonCarr

Man the looks fantastic!! I would HURT myself.

That Magic Dust does make a difference, don't it.

Of course, your cooking skills are kinda important too.

Haha. Thanks guys, glad you like. Meal time is fun time for me; the wife and MIL don't do seafood, spicy, or onions so they polished off the left-over stroganoff. Guess I'll be making my own lunch tomorrow!!

You ever feel like that poor guy laying on the table in the movie ALIEN, and a shrimp is going to explode out of your chest??? Man, it was good.

Congratulations on such a fine recipe. I made one wknd fore last and my family lost their minds over it. It’s awesome.

Nice

Looks real tasty!

Works really good with crappie also. Yum Yum

That and magic dust went hand in hand. Excellent work Sir

Great job!

I have not had that in way to long, you nailed it

Looks great. Do u have full recipe?

That meal looks fantastic.

Never heard of it before, but im gonna have to go looking for it now.

That looks like something i'd like to eat

Here’s what I did. There were lots of different recipes out there, so I took a little of each to make my own, with what I had in the kitchen!!

* 3-5 lbs redfish fillets, can use larger-sized tougher fish fillets, just cut pieces smaller
* 1 doz. large shrimp
* 4 tablespoons un-salted butter
* 4 tablespoons all-purpose flour
* 1 1⁄2cups sweet onion, chopped in cubes
* 2 green onions, chopped fine, bases in stew and tops for garnish
* 1 bell pepper, chopped fine
* 1 celery, chopped fine
* 1 carrot, chopped fine
* 2 cloves fresh garlic, chopped and minced (can use 1 tsp. prepared minced garlic)
* 2 (14 ounce) cans diced tomatoes or even Rotel, if desired for more spicy taste
* 1 small can of tomato paste
* 3 tablespoons chopped parsley for garnish
* 2 bay leaves (remove prior to serving)
* 1⁄4 teaspoon thyme
* 2 Tsp. Fremin’s Magic Dust, or Tony Chachere’s Creole seasoning
* 1/4 teaspoon salt
* 1/2 teaspoon pepper
* 2-3 cups hot water (use to thin as necessary)

DIRECTIONS
* Cut the filets in 2" cross sections and set aside.
* Set aside the shrimp (rinse and drain)
* Melt butter in stock pot or dutch oven, then add flour to make roux, and stir until brown.
* Add Trinity (all vegetables) and saute until soft (approx. 4-6 minutes).
* Add diced tomatoes and tomato paste, and cook for 15 minutes.
* Add parsley, bay leaves, thyme and gradually stir in hot water, until reaching desired thickness.
* Cover and cook for 30 minutes.
* Drop fish in and cook another 20-30 minutes, until firm but flaky.
* Cooked shrimp can go in last, to just warm up. Raw shrimp is placed in, with the raw fish filets
* Serve over hot long grain white rice.
* Enjoy the Cajun ride!!!!!

Looks really good. Will be making this in the next few weeks.

That looks great

I am going to have to stretch my wings and attempt this. Thanks Blank!

Sounds like and finished product looks a lot like the crawfish etouffee recipe i made a while back.

RC: Sorry, I don't usually look back at threads before I post mine. Coulda/woulda/shoulda seen that you and SB had some amazing dishes of your own on there. Those were great!!!