Couvillion Recipe (Creole Courtbouillon) (2024)

FAQs

What is the difference between Creole and couvillion? ›

A couvillion is in the same family of the Creole/Cajun courtbouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew like.

“A sauce piquant is different than a courtbouillon in two ways. A courtbouillon is thicker because it has roux in it; a sauce piquant has no roux.

Traditionally, court bouillon is made from water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper. Court-bouillon need not be elaborate.

Couvillion (pronounced koo-vee-yon) is a Cajun fish stew. Keep the heads and tails on your shrimp for maximum flavor in this version. 3.5 from 2 reviews. Redfish and Shrimp Couvillion. Yields: 6-8 servings.

Gumbo—Gumbo is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of West African okra soups which the dish gumbo is named for.

Cajuns include people with Irish and Spanish ancestry, and to a lesser extent of Germans and Italians; Many also have Native American, African and Afro-Latin Creole admixture. Historian Carl A. Brasseaux asserted that this process of mixing created the Cajuns in the first place.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

A tropical take on hot sauce with passion fruit, agave, chile manzano, carrots, & aji amarillo. With fresh grassy & earthy notes. This sauce pairs nicely with lighter foods, with the focus of enhancing the natural flavors of the dish.

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course.

It's usually made with a trio of vegetables—the iconic trinity of celery, carrot, and onion, but sometimes leeks are involved—along with plenty of salt, some white wine, a bouqet garni of herbs, peppercorns, and sometimes lemon (the acid helps draw flavor out of the plant matter).

What's the difference between bouillon and court bouillon? ›

The main difference between court bouillon and “regular” bouillon is that the court bouillon contains no meat and is devoid of any animal collagen, because—unless you're working with a pressure cooker—you aren't going to extract much in a “court” amount of time.

Court bouillon contains more acid than vegetable stock. Acid is added for flavor but court bouillon should not taste sour. Commonly white wine and/or lemon juice or a sliced lemon is added.

Simmer the Couvillion.

Stir in the remaining Cajun seasonings, chopped tomatoes, seafood stock, hot sauce, and salt and pepper to taste. Reduce heat and simmer for 1 hour. Stir occasionally. You can simmer longer if you'd like to continue developing flavor.

Altered form of Couvillon, a surname of French origin. Some characteristic forenames: French Andre, Gaston, Jacques, Landry, Lucien, Monique, Pierre.

A Deep South Courtbouillon is a roux-based fish stew, made with creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.

Creole languages include varieties that are based on French, such as Haitian Creole, Louisiana Creole, and Mauritian Creole; English, such as Gullah (on the Sea Islands of the southeastern United States), Jamaican Creole, Guyanese Creole, and Hawaiian Creole; and Portuguese, such as Papiamentu (in Aruba, Bonaire, and ...

For Cajuns were—and are—a subset of Louisiana Creoles. Today, common understanding holds that Cajuns are white and Creoles are Black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana.

Etouffee can be found in both Creole and Cajun cuisine, with slight but important differences in the seasoning and preparation of each version. Creole etouffee uses a traditional French-style roux made from butter and flour while the roux for Cajun etouffee is made with oil, lard, or other animal fats.

It was not a racial or ethnic identifier; it was simply synonymous with "born in the New World," meant to separate native-born people of any ethnic background—white, African, or any mixture thereof—from European immigrants and slaves imported from Africa.