Upcoming Events

|

“Giants of Jazz: Art…

Nov 18 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Always for Pleasure…

Nov 18 - 21, 2017
The ALWAYS FOR PLEASURE FESTIVAL (AFP) is 5 days of movies, music, art,… more

Amazing Scavenger…

Nov 18, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

Ashe Cultural Arts…

Nov 18 - 18, 2017
It's baacckkk! The funny, provocative, and "real" stage play,… more

Backyard Grooves

Nov 18, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Dim Sum Brunch at…

Nov 18, 2017
Sister to Gulotta’s acclaimed MOPHO, Maypop located in downtown’s… more

Double Dose

Nov 18, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

East of the…

Nov 18, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Nov 18, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Le Meridien Presents…

Nov 18 - 25, 2017
Le Méridien New Orleans presents a gourmet burger pop-up bar in LMNO… more

Magazine St. Art…

Nov 18, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

New Orleans Pride's…

Nov 18 - 18, 2017
Get ready for one of the biggest and best Pub Crawls in the French Quarter! … more

The Fountain Lounge…

Nov 18 - 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

The House of Groove

Nov 18, 2017
The House of Groove is a House Party and a live improvised musical journey… more

Treme Creole Gumbo…

Nov 18 - 19, 2017
New Orleans jazz and R&B by Treme artists, gumbo-cooking demos, crafts and… more

Toups South Presents…

Nov 19 - Dec 31, 2017
Join us at Toups for Sunday Brunch! Sunday Brunch at Toups South just got… more

Washington Redskins @…

Nov 19 - 19, 2017
The New Orleans Saints & Washington Redskins kick-off at Noon. more

David Hansen's Garden…

Nov 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Nov 20 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Nov 20, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

Nov 18 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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