Best Fish Two Oclock Bayou Recipes

FISH TWO O'CLOCK BAYOU

Fish Two O'clock Bayou image

White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice.

Provided by Chocolatl

Categories Cajun

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon salt
3/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb white fish fillet, cut into about 4 pieces
4 tablespoons unsalted butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
3/4 cup hot seafood stock
1 tablespoon flour
1/2 cup finely chopped green onion, tops only

Steps:

Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 446, Fat 26.2, SaturatedFat 15.2, Cholesterol 213.4, Sodium 763.9, Carbohydrate 8.3, Fiber 1.8, Sugar 2.2, Protein 43.3

BLEND OF THE BAYOU

Blend of the Bayou image

My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)

Steps:

Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.