Coubion recipe

It’s Cajun cooking time folks. I am so excited about my Cajun Shrimp Coubion with Fish I pulled out my Mardi Gras beads! Yep, that means this is real authentic tasty Louisiana party food. I’ve eaten Coubion my whole life. Coubion is one of those true southern comfort food dishes. My mother originally cooked Coubion...Read More

McCormick® sponsored this post, but the recipe is all mine. That old worn out number eight cast-iron always got much use as the summer sun died down and the cool breeze of fall set in — Saturdays at the fish market pickin' out the freshestcatfish for Daddy's Catfish Courtbouillon. Follow along as I tell the story of holiday traditions through my Daddy's Catfish Courtbouillon recipe and my Grandma Annie-Lous Cream Cheese Pound Cake. I sat on the closet floor jokin' with my Momma about what I…

Ingredients have varied over the years, often using chicken or like here, leftover pork, but one thing is certain, and that is, no matter the region of The South, Brunswick Stew, sometimes called Camp Stew, is a southern favorite.

Texture and flavor authenticated with my Trinity Roux, this Catfish Courtbouillon features rich, complex flavors that makes it an impressive, company-worthy grain and gluten free dish.

Redfish Courtbouillon | Redfish recipes, Snapper recipes, Fish recipes

Tradition cajun dish Catfish Courtbouillon is made in one pot and a family staple.

Couvillion (Creole Courtbouillon) is a thick and hearty stew made with a rich roux, loaded with fish and crawfish, simmered in piquant Creole tomato sauce.

The Louisiana Cajun Courtbouillion is a thick, rich fish stew that starts with a traditional dark roux.

Rollickingly flavorful seafood stew from my hometown of New Orleans. Flavored with generous amounts of creole seasoning and thickened with a dark roux.