After 30 minutes, carefully add the fish chunks, and limit the stirring so you want break up the fish. Cook the fish for about 10 minutes, now add the seasoned shrimp and cook about 7 minutes more. Serve the Coubion over hot rice, garnished with green onions and extra hot sauce if you dare.
My mother originally cooked Coubion with catfish or any other thick fish that could hold together and not break apart in this tasty sauce! Due to the fact that Big Goo doesn’t eat catfish and I am allergic, I decided to use Tilapia.
Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge. Cook veggies in butter until tender. Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter). Add bay leaves. Add stock, tomatoes, other liquid ingredients and salt and pepper.
Coubion is like a Cajun fish gravy. Yes, I am aware that I am Creole, but hey, we gotta give them Cajuns their props on this dish! I am sure in my Creole mind that us Creoles invented this dish, and the Cajuns perfected it, lol. This is a really simple dish, you take bell pepper, onions, celery and saute them in olive oil.