Upcoming Events

|

COOLinary New Orleans…

Aug 31 - 31, 2015
It is going to be a delicious summer!  During the month of August, enjoy… more

FestiGals Presents…

Aug 31 - 31, 2015
Don't sit on the sidelines this football season! Come learn how to get in the… more

Longue Vue House and…

Aug 31 - Oct 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Louisiana SPCA’s…

Aug 31 - 31, 2015
In memory of the 10th anniversary of Hurricane Katrina, the Louisiana SPCA is… more

New Orleans Museum of…

Aug 31 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

NOBA Hosts…

Aug 31 - Sep 26, 2015
The New Orleans Ballet Association (NOBA) in partnership with Chalmette… more

NOBA's tuition-free…

Aug 31 - Sep 25, 2015
Beginning this weekend, the NORDC/NOBA Center for Dance, along with other NOBA… more

Tai Chi/Chi Kung

Aug 31 - 31, 2015
NOMA, in collaboration with the East Jefferson Wellness Center offers wellness… more

The Foundation…

Aug 31 - 31, 2015
The Foundation Gallery is thrilled to present Botanical Explorations, new work… more

A Louisiana Parlor:…

Sep 1 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Sep 1 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Sep 1 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Maple Leaf Bar…

Sep 1 - 29, 2015
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Pint Night

Sep 1 - 29, 2015
Join us every Tuesday at the Irish House for Pint Night.   more

The Historic New…

Sep 01, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Katrina Decade:…

Sep 01, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Sweat Social…

Sep 1 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

47th Annual Meet the…

Sep 2 - 2, 2015
The Touchdown Cub of New Orleans is hosting the 47th Annual Meet the Saints… more

Culture Collision

Sep 2 - 2, 2015
Join us for Culture Collision 7 at The National WWII Museum's U.S. Freedom… more

Hill Country Hounds

Sep 2 - 30, 2015
Join us for live entertainment  at the Maple Leaf Bar featuring Hill… more

COOLinary New Orleans…

Aug 31 - 31, 2015
It is going to be a delicious summer!  During the month of August, enjoy… 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