Couvillion

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

References

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