Upcoming Events

|

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

31st Annual Halloween…

Oct 24 - 26, 2014
Join us for the 31st annual Halloween New Orleans, a weekend-long LGBT… more

American Fanfare

Oct 24 - 24, 2014
Guest conductor Jo Ann Falletta leads the LPO in an all-American program… more

Boo at the Zoo…

Oct 24 - 25, 2014
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Bucktober Fridays

Oct 24 - 31, 2014
Every Friday in October, Deanie's Seafood Restaurant delivers live music and… more

Fore! Kids Foundation…

Oct 24 - 24, 2014
The Fore! Kids Foundation has raised money to fund children's service… more

Friday Nights at NOMA

Oct 24 - 24, 2014
Every Friday night, visit NOMA for art activities and a variety of activities… more

Ghosts in the Oaks

Oct 24 - 25, 2014
This family friendly event takes place in the Carousel Gardens Amusement Park… more

Greater Baton Rouge…

Oct 24 - Nov 2, 2014
Carnival rides, food, music, kids' activities, animal shows, games, exhibits. more

Irene Sage

Oct 24 - 24, 2014
 Singer Irene Sage has been composing and performing original rock music… more

National WWII Museum…

Oct 24 - 26, 2014
Get an up close look at some of World War II's most famous planes and talk to… more

NORDC Movies in the…

Oct 24 - 24, 2014
Join us for NORDC Movies in the Park screening of "Monsters,… more

Opening Party for…

Oct 24 - 24, 2014
Join us for the Prospect 3 Opening Celebration for cocktails, dinner, and… more

Roland Guerin Band

Oct 24 - 24, 2014
Join us at the Maple Leaf Bar  for Roland Guerin Band … more

Sacred to the Memory…

Oct 24 - Nov 17, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Southern Rep presents…

Oct 24 - Nov 2, 2014
In a remote cabin deep in the woods, an old crone spins a spellbinding tale… more

The Civic Theatre…

Oct 24 - 25, 2014
Join us for legendary pop music artist and composer Gino Vannelli, for an… more

The End is Near: The…

Oct 24 - 25, 2014
The House of Shock Haunted House and Halloween Festival launches its final… more

THE GUANTÁNAMO PUBLIC…

Oct 24 - 30, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Mysterious…

Oct 24 - Nov 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… 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