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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.
Course allday, lunch, Main Course
Cuisine American, Canadian, firehouse, shellfish, southern
Keyword shellfish, shellfish,seafood, yummy, silky,, stew
Servings 6
Author Firehouse Cooking
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.