Sassy Creole Fish Stew Recipes

CREOLE FISH ETOUFFEE (STEW)

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.

SASSY CREOLE FISH STEW

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.

CREOLE JAMBALAYA STEW

Steps:

• Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
• Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
• Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

EASY FISH CREOLE

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.

SHRIMP CREOLE

Steps:

• Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
• Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
• In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
• Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
• Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
• Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
• Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

TUNISIAN FISH STEW WITH POTATOES

Steps:

• Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
• Stir in the extra virgin olive oil and add the fish.
• Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
• Season and serve.

HOME CANNED FISH STEW

Steps:

• Cut fish into 1 in pieces. Soak 1 hour in a brine solution made of 8 cups water and 1/2 cup salt. Drain fish. Combine 3 cups water, tomatoes, garlic,sugar,1 teaspoon salt,celery salt,and a dash of cayenne. Cover and simmer 20 minutes. Add remaning ingredients. Bring to a boil, cook just to heat vegetables. Add Fish. Pack into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure canner, at 10 pounds, pints and quarts 100 minutes.

SEAFOOD CREOLE

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.