Couvillion Recipe (Creole Courtbouillon)

Ingredients

• 1 pound skinless redfish fillets (or other firm white fish, like grouper, snapper, swordfish, halibut)
• 1 pound shrimp (peeled and deveined (or use crawfish))
• 3 tablespoons Cajun seasonings (divided)
• 1/3 cup vegetable oil (or use butter)
• 1/3 cup all-purpose flour
• 1 medium onion (chopped)
• 1 medium bell pepper (chopped (add hotter chilies, if desired))
• 1 stalk celery (chopped)
• 5 cloves garlic (minced)
• 1 tablespoon minced fresh thyme
• 2 bay leaves
• 28 ounces chopped tomatoes (Use canned or equivalent fresh chopped)
• 4 cups seafood stock (or use chicken stock or vegetable stock – use 6 cups for a looser, soupier stew)
• Hot Sauce (to taste)
• Salt
• pepper
• For Serving. Fresh chopped parsley or green onion, red pepper flakes, extra hot sauce