MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Seafood Creole
| Alice’s Seafood Creole | Print |
Recipe By: Alice Morrow
Alice’s Seafood Creole
Ingredients
- ½ c. canola oil
- ½ c. flour
- 1 (16-oz.) container chopped onion mix
- 1 T. minced garlic
- 1 (15-oz.) can diced tomatoes, drained
- 1 (10-oz.) can Ro-Tel
- 1 (10-oz.) can Casa Fiesta Tomatoes and Green Chilies
- 1 large can tomato paste
- ⅓ c. Worcestershire sauce
- 2-3 bay leaves
- 2-4 lbs. medium peeled shrimp, seasoned with salt, red/black pepper, garlic powder
- 1-2 lbs. fresh red snapper filet or other firm fish, seasoned
- 1-2 lbs. fresh lump crab meat
- 1 bunch chopped fresh green onions
- Salt, red/black pepper, garlic powder
- 2 large lemons, sliced
- Cooked rice
- Boiled eggs
Instructions
- In large pot, heat oil and add flour and make a very light brown roux. This roux is just for thickening, it is not the darkness that counts.
- Add the onion and garlic and cook for about 2 minutes.
- Add the tomato paste and mix with onion mixture and simmer for 3 minutes or until color sort of starts to darken. Stir constantly, to keep from sticking.
- Add rest of tomato products and mix well. Simmer for 5-8 minutes and stir to keep from sticking on bottom.
- Sit in Worcestershire sauce, bay leaves and season lightly because your seafood will have seasoning on it.
- Add about 8 cups of water and lemon slices. Stir to mix well.
- Simmer for about 30 minutes and stir occasionally.
- Add the seasoned fish and shrimp into the gravy. Gently stir to make sure the gravy covers the fish and shrimp.
- Simmer for 10-12 minutes depending on thickness of fish. Shrimp don’t take longer than 5 minutes.
- Taste for seasoning. Add the crab meat and peeled boiled eggs, mix well trying not to break up fish too much.
- Add the green onions for garnish.
Notes
*****Serve over hot rice!
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