Seafood Creole
Similar to a shrimp gumbo, only without the okra to thicken the sauce. This recipe comes from Creole country and is a fast way to create one of that region’s trademark dishes.
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Servings: 6
Cost: $$$
Ingredients
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 10 ounce can whole tomatoes chopped, reserve the liquid
- 1 pound large uncooked shrimp shelled and deveined
- 1 pound lean fish fillets cut into large bite-size pieces
- 1 8 ounce can tomato sauce
- 1/2 cup chopped green onions
- 1/2 cup diced green bell pepper
- 1/3 cup minced fresh parsley
- 2 whole bay leaves
- 4 large cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper
Instructions
- In a large frying pan, melt the butter over medium heat.
- Blend in the flour, stirring constantly, until the mixture is dark brown — be careful not to scorch.
- Pour the reserved tomato liquid into a measuring cup, and add enough water to equal 1 cup.
- Slowly stir the tomato liquid into the butter/flour mixture; blend until smooth.
- Add the chopped tomatoes, shrimp, fish, tomato sauce, green onion, bell pepper, parsley, bay leaves, garlic, salt, thyme and cayenne pepper.
- Mix well.
- Simmer, uncovered, for 10 minutes, or until the shrimp and fish are fully cooked; remove the bay leaves.
- Serve immediately with cooked rice and lemon wedges.