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 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.
Yes, I didn’t know I was allergic to catfish until I was an adult.
I always wondered why I would be itchy after I consumed catfish.
I thought it was because the food was spicy…go figure.
BTW, you already know that Baby Girl is allergic to all seafood so we’re going to keep her out of this Coubion party!
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.
Add a little garlic, then add butter and more olive oil to the pan, toss in some flour and make a quick roux.
Add the seasonings, broth, tomato sauce, and red salsa. Bring the mixture to boil, reduce heat and simmer for 30 minutes.
I use red salsa in place of crushed tomatoes, the choice is up to you.
You could also use fresh seeded chopped tomatoes straight from the garden.
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.
- 1 lb large shrimp, peeled, deveined
- 1 lb white fish, cut into chunks
- 4 cups chicken broth, low sodium
- 3 cups red salsa
- 1 cup hot tomato sauce
- 1/4 cup flour
- 1/4 cup parsley, minced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter, unsalted
- 4 tablespoons extra virgin olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon chili powder
- green onions to garnish
- hot cooked rice
- hot sauce to serve
- Mix seasoning blend together and set aside.
- 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 and cook 1 minute more. Season with 1 tablespoon of seasoning blend, mix well.
- Add butter and remaining olive oil to pan.
- Stir in flour and cook for 5 minutes to slightly brown the flour.
- Add broth, tomato sauce, and red salsa to pan.
- Bring mixture to boil, reduce heat and simmer for 30 minutes on low, uncovered.
- While sauce cooks.
- Season shrimp with 1 tablespoon of seasoning blend, mix well, and set aside.
- Season fish with 1 tablespoon of seasoning blend.
- After 30 minutes increase heat to medium and add fish to sauce, cook for 10 minutes.
- Add shrimp and parsley to sauce and stir gently.
- Cook shrimp 7 minutes.
- Serve over hot rice and garnish with green onions.
- Don’t forget the hot sauce.
Red Salsa is Mexican salsa that is usually eaten with chips.
Hot tomato sauce can be found in the ethic grocery section. Goya makes a hot tomato sauce.
You can substitute the hot tomato sauce for regular tomato sauce if you can’t find it.
- Serving Size: 4-6