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Oct 20 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Creole Italian…

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Danse Macabre- The…

Oct 20 - 30, 2016
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Dave Ferrato Open Jam…

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David Hansen's Garden…

Oct 20, 2016
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Education Gallery…

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Heart of the House

Oct 20, 2016 - Jan 08, 2026
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Historic New Orleans…

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New Orleans Film…

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Oct 20 - 20, 2016
Stroll through the New Orleans Botanical Garden at twilight, settle indoors at… more

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Oct 20 - 23, 2016
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Oct 21 - 21, 2016
Artist Thomas Mann will don his chef's hat to host a private… more

Annual ‘Up on the…

Oct 21 - 21, 2016
The Foundation at East Jefferson General Hospital – a not-for-profit… more

Ashe Cultural Arts…

Oct 21 - 22, 2016
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Boo at the Zoo

Oct 21 - 29, 2016
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 21 - 21, 2016
Now in its ninth year, The Historic New Orleans Collection's Concerts in the… more

Dragon Eye Moon

Oct 21 - 21, 2016
This band plays all the mixtures of Rock-N-Roll music. more

Art is the Driving…

Oct 20 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
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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