Best Creole Fish Recipe Recipe Cards Recipe Cards

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

BAKED FISH CREOLE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
• Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
• Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
• Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.

CREOLE SHRIMP AND GRITS

Steps:

• Bring the water to a boil then add the grits and salt. Stir, cover and allow to simmer on low for 5 minutes.
• After the grits have simmered, add the grated cheddar and whisk together with 1/4 stick of butter. Cover and put aside.
• Cook the bacon in a skillet until crispy. Remove the bacon and put aside. Keep the grease from the bacon in the skillet.
• Add the shrimp and the Creole Seasoning and cook for 3 minutes on each side. Remove the shrimp promptly and put aside.
• Add the onions to the grease and cook on a medium heat until soft. Add the garlic and cook for a further 2 minutes.
• Add the flour and cook together for about 2 minutes, stirring constantly.
• Slowly start to add the chicken broth, stirring constantly with the whisk.
• Add the Parsley and Green onions
• Add the bacon and the shrimp back to the pan. Stir for a minute or so then add the cream.
• At this point you can do a taste test, some people prefer a spicier flavor and so more creole seasoning can be added to taste.
• Serve on top of a bed of cheesy grits and eat right away.