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How to Make Authentic Cajun Couvillion: A Step-by-Step Guide

A couvillion is in the same family of the Creole/Cajun courtbouillon and the French court-bouillon. The major difference is that couvillion starts with a medium to dark roux and is thick and almost stew like.
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Prep Time 10 minutes
Cook Time 2 hours
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp Vegetable Oil
  • 3 Tbsp Butter
  • 6 Tbsp Flour
  • 1 Onion minced
  • 1/2 Red Pepper minced
  • 1/2 Green Pepper minced
  • 2 ribs Celery minced
  • 2 cloves garlic minced
  • 1 cup White Wine
  • 1 28 oz can of Crushed Tomatoes or a large 24 oz jar of Passata
  • 2 cups Seafood stock
  • 1 tsp Salt
  • 1/2 tsp freshly ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp dried Thyme Leaves
  • 2 Bay Leaves
  • 1 1/2 lb pound Catfish filets
  • 2 Tbsp scallions chopped
  • Rice for serving

Equipment

  • Heavy Pot

Method
 

  1. Prepare your onion, celery, red and green peppers and garlic and set aside. You don’t want to be worrying with this, while you’re making your roux.
  2. Make a dark roux by adding the butter, oil and flour to a cast iron pot. It will take between 30-60 minutes to get it the right color. I cooked mine slowly, so it took a full 60 minutes.
  3. When it is the color of dark milk chocolate, add your onion, red and green bell pepper, celery and garlic and sweat it down. Throw in a little salt, and give it 15 minutes to soften it up.
  4. Add your white wine and reduce slightly, 5 minutes and then add your tomatoes, stock and spices and cook until thick. About 60 minutes.
  5. Lay your catfish gently into the sauce, spooning a little sauce over each filet, cover and cook until firm. My filets took about 6 minutes.
  6. Serve with rice sprinkled with your chopped green onions.

Notes

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