Best Sassy Creole Fish Stew Recipes

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CREOLE FISH ETOUFFEE (STEW)



Creole Fish Etouffee (Stew) image

My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.

Provided by Eric

Categories     Dinner

Time 40m

Yield 10

Number Of Ingredients 18

2 lb Fresh Cod Fish
1/2 cup Butter
2 cup Chicken Broth
1/4 cup All Purpose Flour
15 oz. Diced Tomatoes
6 oz. Tomato Paste
3 tbsp Minced Garlic
1 tsp Paprika
1 tsp Basil Flakes
1 tbsp Creole Seasoning
1/4 tsp Red Cayenne Pepper
1 tsp Black Pepper
1/2 tsp Himalayan Salt
1 cup Chopped Green Onions
1/2 cup Chopped Onion
1/2 cup Chopped Celery
1/2 cup Green Pepper
1/2 cup Green Onion

Steps:

  • Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Cook for 10 minutes covered on medium heat.
  • While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
  • Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
  • Cut green onions into small pieces and add to pot with 5 minutes left to cook.
  • Cook rice according to instructions and serve hot.

Nutrition Facts : Calories 202 calories, Fat 14.4g

SEAFOOD CREOLE



Seafood Creole image

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

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

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 SHRIMP STEW



Creole Shrimp Stew image

Make and share this Creole Shrimp Stew recipe from Food.com.

Provided by Jellyqueen

Categories     Stew

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup bacon, Chopped
1/3 cup all-purpose flour
4 stalks celery, chopped
1 large onion, chopped
1 large green pepper, chopped
6 green onions, chopped
1 cup tomato paste
3 cups seafood stock
2 cups water
2 tablespoons lemon juice
1 tablespoon granulated sugar
creole spices
2 lbs shrimp, uncooked, shelled
1/4 cup fresh parsley, Minced

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

EASY FISH CREOLE



Easy Fish Creole image

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

1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained
1/2 teaspoon instant minced garlic
1 tablespoon brown Sugar Twin
16 ounces white fish fillets, cut into 16 pieces
2 cups hot cooked rice

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

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