Creole Seafood Stew Recipe Recipe Cards
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
SASSY CREOLE FISH STEW
Don't wrinkle your nose at this one! The lemon and Tabasco sauce really brighten the flavor! It can be made with any combination of fish. Add potatoes for a heartier soup.
Provided by Glori-B
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Sauté the onions and garlic until the onions are translucent.
- Add carrots and celery; sauté for about 5 minutes.
- Add zucchini and green pepper; sauté about 5 minutes.
- Add bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer about 20 minutes or until the veggies are tender.
- Add hot pepper sauce, salt and black pepper.
- Stir in the lemon juice and fish. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork.
- ladle into bowls and top with fresh parsley. Serve with lemon wedges and more hot sauce. Wonderful with fresh, hot corn bread.
CREOLE SHRIMP STEW
Make and share this Creole Shrimp Stew recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
- Blend in flour and whisk until it burns a peanut brown color.
- Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
- Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
- Stir to blend mixture into a roux.
- Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
- Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
- Serve hot over hot rice. 4 servings.
Nutrition Facts : Calories 359.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 293.9, Sodium 1945.3, Carbohydrate 34.6, Fiber 5.7, Sugar 15.2, Protein 37.8
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- Pat the fish dry and place on a plate, season all sides with salt and 1 1/2 teaspoon creole seasoning. In a bowl, season the shrimp with 1/2 teaspoon salt and 1/2 teaspoon creole seasoning.
- Heat 1/4 cup of grapeseed oil in a large dutch oven. Over medium high heat, lightly brown the fish in one layer, skin side down first, about 3 minutes per side. Remove from the pot and set aside. Add a bit more oil if the pot looks dry and lightly brown the shrimp, 3-5 minutes more. Remove and set aside.
- Add 3/4 cup oil to what is already in the pot, heat until a pinch of flour sizzles immediately when touching the oil. Gradually whisk in 1 cup flour. Turn down the heat to medium. Continue to whisk vigorously to make the roux. The oil will absorb the flour and gradually begin to darken. The roux burns easily so do not leave this unattended. Cook for 20-25 minutes, until it has darkened to a red brown color.
- As soon as you reach this stage, add the diced onions, garlic, and 1/4 teaspoon salt. Turn the stove back up to medium high, sautée the onions for minute or so. Add the celery and another 1/4 teaspoon salt. Sautée for another minute. Add the bell pepper and 1/4 teaspoon salt. Sautée again. The roux will continue to darken during this process. That's all right. Do not be scared of the darkness!
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