Cajun Fish Coubion Recipes

Cajun Shrimp Coubion with Fish Creole Contessa

WebOct 2, 2014 · Add two tablespoons of olive oil to pan over medium heat. Add bell pepper, onion, and celery to pan and saute 5 minutes. Add garlic …

1. Mix seasoning blend together and set aside.
2. Add two tablespoons of olive oil to pan over medium heat.
3. Add bell pepper, onion, and celery to pan and saute 5 minutes. Add garlic and cook 1 minute more. Season with 1 tablespoon of seasoning blend, mix well.
4. Add butter and remaining olive oil to pan.

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Mama’s Cajun Style Courtbouillon

WebNov 7, 2002 · Step 3. Add the tomato paste and garlic and blend. Add the water gradually; stirring as you add. Add the rest of the seasonings. …

Rating: 5/5(3)
1. Cut the fish into 2 inch pieces. You do not want to cut too small as it may fall apart in your dish. Season fish with salt, black pepper and cayenne. Set aside. First you make a roux in a heavy aluminum pot or cast iron pot. (The recipe can be found on this site)
2. After your roux is done add the onion, bell pepper, and celery; sauté with roux stirring continually until vegetables are wilted.
3. Add the tomato paste and garlic and blend. Add the water gradually; stirring as you add. Add the rest of the seasonings. Bring to a boil, turn heat down and simmer uncovered on low for 40 minutes. Stir occasionally to prevent sticking. Some cooks add the lemon wedges at this point.
4. Add the fish and cook until done about 20 to 30 minutes. Add the green onion and parsley in the last 10 minutes of cooking. Serve over rice with French bread for soaking up the gravy and enjoy. C’est sa bon!

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