Upcoming Events

|

Ashé & Congo Square…

Feb 26 - 26, 2017
Join Ashé Cultural Arts Center and the Congo Square Preservation Society… more

BACCHUS BASH 2017

Feb 26 - 26, 2017
----BACCHUS BASH 2017---- FREE - Mardi Gras Block Party February 26, 2017… more

CANO & PhotoNOLA…

Feb 26 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

International House…

Feb 26 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Joe Krown Trio +…

Feb 26 - 26, 2017
Join us for the  Joe Krown Trio  plus Seither's Seafood Crawfish Boil. more

Mardi Gras Bourbon…

Feb 26 - 28, 2017
LIMITED VIP Mardi Gras Bourbon Street Balcony Tickets! Being "above the… more

New Orleans Museum of…

Feb 26 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

Second FRIDAY…

Feb 26 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

Terrance Osborne…

Feb 26 - 26, 2017
Coca-Cola is excited to announce that, for the second year, Barq’s Root… more

31st Annual Riverwalk…

Feb 27 - 27, 2017
Join us for 31st Annual Lundi Gras celebration at the  Riverwalk… more

David Hansen's Garden…

Feb 27, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Lundi Gras with New…

Feb 27 - 27, 2017
Join us for live music on Lundi Gras featuring the New Orleans Suspects! more

Monday Blues

Feb 27, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

The Irish House…

Feb 27, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Feb 27 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Feb 27, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Clarence John…

Feb 28 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Feb 28 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Singer/Songerwriter…

Feb 28, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Mar 01, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Ashé & Congo Square…

Feb 26 - 26, 2017
Join Ashé Cultural Arts Center and the Congo Square Preservation Society… more
OVG Guide Widget 1

Tab Benoit's Redfish Couvillion

Provided from WWOZ's Cookbook That Sounds Good!

"Couvillion" (or "couveon"), from the French "courtbouillion", is a kind of hearty Cajun cousin of bouillabaisse. This version is blues guitarist Tab Benoit's contribution to That Sounds Good!, WWOZ's cookbook of recipes from our Louisiana musical family. 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 fillets of drum or red snapper for redfish, and some similar recipes also include shrimp.

• 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
• 1.5 - 2 pounds redfish fillets
• 3 green onions, chopped
• Hot cooked rice

Turn off your phones. Grab a beer and a keep it close, 'cause you can't leave the stove 'til it's cooked, 'cause you have to stir constantly. If your friends come by, tell them they have to visit with you in the kitchen.

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 4 to 6 servings

 

Tab Benoit's Redfish Couvillon