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RECIPES/Entrees
Carol's Creole
Slightly spicy, full flavored, seafood dish
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Recommended Servings
4
COOKING
REVIEWS
INGREDIENTS
2 medium onions
2-3 medium green peppers (or combo of colors)
2 stalks celery
3 cloves garlic, peeled
1/2 stick butter or 4 Tbs. olive oil
1 - 8 oz. can tomato sauce
2 – 14 1/2 oz can stewed tomatoes, chopped
1 tsp. chicken bouillon powder
1/2 tsp. coarse black pepper
1 Tbs. dried parsley flakes
2 tsp. Sherry pepper sauce
1/2 tsp. cayenne pepper
1 tsp. Prudhommes Cajun magic
1 lb. medium shrimp, uncooked
1/2 - 3/4 lb. white fish cut into 2” square pieces, uncooked
Instructions
Quarter onions and peppers; cut celery into 3” pieces. Add vegetable pieces and garlic cloves to Cuisinart food processor bowl fitted with chopping blade. Pulse until vegetables are finely chopped. Saute vegetables in butter or olive oil until tender, about 8 minutes. (I use a flat-bottomed wok.) Add tomato sauce, tomatoes, and seasonings. Cook, covered, 10 minutes.
Gently lay fish pieces on top and push into sauce. Add raw shrimp and push under sauce. Cook 5 minutes at medium heat, covered. Serve over white or brown rice.
RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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