Right off I must tell you that this is not my culture. But then, Burgoo was not either, nor was Colcannon. They are all, as is this, just discoveries.

This information is given me by the same people who shared their thoughts regarding the ingredients for this food (and many others). They are people who have lived this culture, and who have a dab hand in the kitchen. They are celebrated cooks and chefs, and renowned historians. Names are withheld to protect their privacy.

Couvillon is a food that is often scorned, and usually made in such a way that it cannot be eaten. Nobody likes it. It is made b unskilled hands and either badly seasoned, or not seasoned at all and just over loaded with Cayenne or Chili Pepper.

Don't do that. You'll ruin the heritage that enriches this food.

This is tribal survival food. The Indians of the Bayous made this food from leftovers. They had a small feast meal once a week, and the next day they made stew of the leftovers, plus whatever else they had to toss in the pot. Sometimes extended family, or a neighbor would join the family and add their leftovers and additional ingredients.

It is not Gumbo. Gumbo is cooked down longer, much like Burgoo, but not so far that you loose all the seafood. They are similar, but Gumbo is a food made more by a single family at the table, or to feed a large number of guests with unpredictable ingredients. It is also made starting from raw seafood and poultry or pork, instead of pre-roasted. Gumbo is also NOT the Burgoo of the Bayou. It is Swamp Burgoo. Only don't you dare call it that to the Swamp Dwellers, they take exception to their food being referred to as Burgoo.

Couvillon is made when you have certain ingredients that are roasted first, giving it a richness.

Flavor is a matter of pride. A good cook can make the assorted and unpredictable ingredients come alive into a meal that hangs together and tastes satisfying. A good cook will NEVER put in an excess of heat... This burns your taste buds, and leaves you unable to taste the flavors that make it so excellent. Too much garlic also overpowers you and obliterates the subtle and complex flavor.

Only a poor cook who wants to drive their guests from the table will overuse hot peppers or garlic.

Some people will tell you that Couvillon is Court Boullion. It is not. But it is one of the foods that is used to MAKE Court Boullion. The soup is made, and some of the broth is taken off for the Boullion, and the rest is used for a separate meal.

A good Couvillon may include:

roasted white fish pieces, smoked roasted white fish pieces, smoked roasted salmon pieces, cooked shrimp, crab, clams, lobster claw meat, roasted chicken pieces, roasted pork shoulder pieces, toasted onion, onion powder, little garlic, tomato, bechamel sauce (do NOT brown the roux, this makes it taste mealy... yuck), yellow and green bell pepper, celery, shredded carrot, Mushrooms, fish and chicken stock, barely any hot sauce, parsley, leek, walnut pieces, Bay leaf, rosemary, thyme, nutmeg, clove, fennel, seasoning salt, msg, salt, Butter, Roasted Chicken Skin Bits, jasmine rice, Bayou wild rice, and may have Beet Greens, or sometimes Spinach.

It generally WON'T have Okra, Eggplant, Squash, Cabbage, Broccoli, Kale, Mustard Greens, Beans, or other similar foods. Gumbo can have some of these, but Couvillon won't.

This is somewhat of a Stone Soup. You put in what you have. You then balance the herbs and seasonings for savoriness and harmony.

Recently, this has become another thing like Burgoo. Someone thinks there is a RECIPE for it. They think it has to taste bad. They have rules about it that have NOTHING to do with the origins of the food.

Remember, when a food survives as an ethnic food, it had to have been a DELICIOUS food at one time. Often these foods are corrupted as a society changes, and they become unwelcome, flavorless, repulsive, too hot, or too pungent. The masses stop eating it. They don't understand anymore what it should be - just like Colcannon, which is NOT "cabbage and potatoes", but something rich and satisfying that has MUCH MORE than just cabbage and potatoes.

Cajun and Creole Seasonings used to be a complex blend of herbs and spices, with just a LITTLE heat to them. Now, they are 3/4 cayenne pepper, and the next principle ingredient is black or white pepper. Why do I need to even by that? I already have Cayenne pepper and it is a lot cheaper than Tony's. You can't taste anything else in Old Bay either. If I want overwhelming spiciness I can get that by adding hot peppers. I don't need to buy a seasoning to do that for me.

There are people who think that Pinto beans with salt and black pepper are an actual dish. They aren't. They NEVER WERE in anything other than Jail society.

On the other hand, Pinto Beans with onion, a little garlic, herbed seasoning salt, msg, salt, and a sprinkle of black pepper, are quite good. They make a decent side dish, and we call them Southside Beans.

One more food in the list of survival foods, I am happy to discover Couvillon. By the way, you pronounce that "Coo-vee-yon". A French naming that was borrowed from the Spanish.