Coubion also known as Couvillion or Courtbouillon depending on the region in Louisiana is a roux- tomato based fish stew. Many people in Louisiana opt to use a firmer fish such as garfish because catfish becomes delicate when cooked. This dish is just as good with catfish since it is readily available in most areas….
Tag: Cajun/Creole Cooking
Sauce Piquant with Chicken, Smoked Sausage and Tasso
Sauce Piquant (Sos pee KAHN) is a traditional dish in Louisiana Cookery (Cajun Cooking to be exact) and can be made with almost any protein. The base of this sauce is comprised of a dark roux and tomatoes which is cooked on low for no less than an hour. A good sauce requires patience and…
Cooking with Merci 