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
BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC
Steps:
- Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
- In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.
STEAMED FLYING FISH AND COU-COU
This is the national dish of Barbados.
Provided by Food Network
Categories main-dish
Yield 4 to 8 servings
Number Of Ingredients 27
Steps:
- Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
- Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
- Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
- Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
- Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.
BAJAN COU-COU
Provided by Food Network
Time 15m
Number Of Ingredients 4
Steps:
- Soak cornmeal in water. Grate okra and cook in boiling water. When water is of a slimy consistency strain off okra and reserve. Place saucepan on medium heat, add cornmeal and stir continuously until hot. When cornmeal begins to tighten, add okra water still stirring until cornmeal is cooked. Stir in okra and season, to taste, with salt and pepper.;
EASY FISH CREOLE
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.
Provided by Charlotte J
Categories Creole
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
- Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
- Add fish and mix gently to combine.
- Lower heat, cover and simmer for 20 minutes, stirring occasionally.
- For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.
Nutrition Facts : Calories 267.9, Fat 2, SaturatedFat 0.4, Cholesterol 76.6, Sodium 344, Carbohydrate 36.9, Fiber 2.4, Sugar 5.5, Protein 24.7
STUFFED FLOUNDER CREOLE
Make and share this Stuffed Flounder Creole recipe from Food.com.
Provided by NoraMarie
Categories Creole
Time 1h30m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
- Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
- Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
- Fold in shrimp, crabmeat and soft breadcrumbs.
- Season with salt and pepper to taste.
- Have flounder split without separating the halves.
- Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
- Season with salt and pepper to taste.
- Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
- Put the dish under broiler heat to brown the top.
- Serve hot; garnish with lemon wedges and parsley.
Nutrition Facts : Calories 248, Fat 21.5, SaturatedFat 13.5, Cholesterol 57.1, Sodium 218.8, Carbohydrate 9.3, Fiber 0.6, Sugar 1.3, Protein 2
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.
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