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
CREOLE FLOUNDER WITH SEAFOOD SAUCE
This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.
Nutrition Facts : Calories 869 calories, Fat 44g fat (25g saturated fat), Cholesterol 528mg cholesterol, Sodium 1868mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 88g protein.
CREOLE SEAFOOD SURPRISE
Steps:
- Cook 1 cup Orzo as directed on package while preparing entree. Entree: Saute first five ingredients in chicken broth until vegetables are tender. Add mushrooms, rosemary and cream cheese (in sections) until creamy. Add Shrimp and crab and simmer until shrimp are cooked-approximately 5 minutes (until Shrimp are pink). Season with Old Bay Seasoning to taste. Serve over orzo. ENJOY!!
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Categories appetizer
Time 6h41m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
- Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
- In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
- To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
SEAFOOD CREOLE
Make and share this Seafood Creole recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- 1.Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- 2.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.
- 3.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.
- 4.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 282.7, Fat 10, SaturatedFat 5.3, Cholesterol 176.2, Sodium 1456.6, Carbohydrate 12.8, Fiber 2.1, Sugar 5.6, Protein 34.5
CREOLE SEAFOOD SUPREME
A great recipe for "company", this is always a winner when I need to impress! I've made this 3 times, and it hasn't let me down yet!
Provided by Kizzikate
Categories Crab
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Melt cream cheese and 6 tablespoons butter in microwave; set aside.
- Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
- In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
- Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
- Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
- Bake at 350, for 30 minutes, or until bubbly.
Nutrition Facts : Calories 628.5, Fat 30.2, SaturatedFat 17.5, Cholesterol 201.7, Sodium 1012.4, Carbohydrate 51.6, Fiber 2.4, Sugar 2, Protein 36.2
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
More about "creole seafood surprise recipes"
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
5/5 (23)Total Time 50 mins
SHRIMP SURPRISE SPREAD – THE BEST SHRIMP DIP EVER!
From thekitchenmagpie.com
12 CREOLE DINNER RECIPES TO SPICE UP YOUR LIFE - BRIT
From brit.co
10 BEST CREOLE APPETIZERS RECIPES | YUMMLY
From yummly.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From therecipecritic.com
DEEP SOUTH DISH: FISH CREOLE
From deepsouthdish.com
EASY SHRIMP CREOLE | THE RECIPE CRITIC
From therecipecritic.com
CREOLE SEAFOOD SEASONING RECIPE - EMERIL LAGASSE | FOOD …
From foodandwine.com
CREOLE SEAFOOD DINNER RECIPE FROM H-E-B - HEB.COM
From heb.com
CLASSIC CREOLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEAFOOD CREOLE WITH SHRIMP AND FISH RECIPE - THE SPRUCE …
From thespruceeats.com
4.5/5 (22)Total Time 50 minsCategory Entree, DinnerCalories 229 per serving
DEEP CREOLE SEAFOOD BOIL - CAJUN COOKING SCHOOL
From cajuncookingschool.com
CREOLE FOOD RECIPES | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SHRIMP CREOLE RECIPE - CHILI PEPPER MADNESS STYLE
From anthony.80s.lt
SHRIMP CREOLE RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
SEAFOOD BOIL – EVERYDAY CREOLE
From everydaycreole.com
10 BEST CREOLE SEAFOOD GUMBO RECIPES | YUMMLY
From yummly.com
32 CREOLE DISHES TO MAKE THIS WEEK | MYRECIPES
From myrecipes.com
CAJUN AND CREOLE RECIPES | ALLRECIPES
From allrecipes.com
CREOLE JAMBALAYA FOR THOSE THAT HATE SEAFOOD - ONLY FROM SCRATCH
From onlyfromscratch.com
SHRIMP CREOLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC SHRIMP CREOLE IN 30 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
20+ EASY CREOLE RECIPES - HOW TO MAKE CREOLE FOOD FOR MARDI …
From delish.com
SHRIMP CREOLE - A CLASSIC SOUTHERN DISH - CHEF LOLA'S …
From cheflolaskitchen.com
EASY SHRIMP CREOLE RECIPE TO SPICE UP YOUR DINNER ROUTINE
From usatoday.com
CREOLE SEAFOOD STUFFED MUSHROOMS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
CREOLE RECIPES, RECIPES, CREOLE SHRIMP RECIPES - PINTEREST
From pinterest.com
CREOLE SHRIMP AND CREAMED CORN RECIPE - COOKING LIGHT
From cookinglight.com
SEAFOOD SURPRISE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
QUICK AND EASY SHRIMP CREOLE RECIPE - MEAL PLANNING MAGIC
From mealplanningmagic.com
18 BEST SHRIMP CREOLE RECIPES IDEAS | RECIPES, CREOLE RECIPES, …
From pinterest.ca
CREOLE SEAFOOD | RECIPES WIKI | FANDOM
From recipes.fandom.com
SEAFOOD CREOLE | RECIPESTY
From recipesty.com
AUTHENTIC CREOLE SEAFOOD GUMBO RECIPE - FLAVOR THE GLOBE
From flavortheglobe.com
CREOLE SEAFOOD GUMBO - SAVOR THE BEST
From savorthebest.com
CREOLE SEAFOOD SEASONING | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CREOLE SEAFOOD SUPREME - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love