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"12 Days of…

Dec 19 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 19, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

"The Victory Belles…

Dec 19 - 19, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

“Dirty Dancing — The…

Dec 19 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 19, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Celebration in the…

Dec 19, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

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Dec 19, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 19 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Freret Street Puliq…

Dec 19 - 19, 2014
Live performances by Solar Strut plus TJ Sutton. more

Holiday Home and…

Dec 19, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

Music at the Mint…

Dec 19 - 19, 2014
Phil DeGruy, inventor of the Guitarp, combines virtuosity with hilarious… more

NOMA & The NOLA…

Dec 19 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 19 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Prospect.3 - Basquiat…

Dec 19, 2014 - Jan 25, 2015
Curated by Franklin Sirmans, the Artistic Director for P.3: Notes for Now,… more

Prospect.3 - Keith…

Dec 19, 2014 - Jan 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

Royal Teddy Bear Tea…

Dec 19 - 22, 2014
Little Princes & Princesses are crowned as they enter into our Magical… more

Self-Processing –…

Dec 19, 2014 - Jan 04, 2015
Before the instantaneous gratification of digital photography there was instant… more

The Gasperi…

Dec 19, 2014 - Feb 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The Irish House…

Dec 19 - 20, 2014
Get ready for a fantastic and magical music performances by The Louisiana… more

"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"12 Days of…

Dec 19 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… 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