Couvillion

Description:

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References:

https://louisianacookin.com/redfish-shrimp-couvillion/

Equipment:

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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 (tails left on)

• 5 tablespoons unsalted butter

• 1½ cups finely chopped yellow onion

• ¾ cup finely chopped green bell pepper

• ¾ cup finely chopped celery

• ¼ cup finely chopped green onion

• 8 cloves garlic, minced

• ¼ cup all-purpose flour

• 3 tablespoons tomato paste

• 1 tablespoon minced fresh thyme

• 1 bay leaf

• 2 cups seafood stock, room temperature

• 1 (28-ounce) can diced tomatoes, undrained

• ¼ cup dry sherry

• Kosher salt and ground black pepper, to taste

• Hot cooked rice

• Garnish: chopped green onion

Instructions:

Plating Instructions

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