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.