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Alice’s Seafood Creole

Alice’s Seafood Creole

Alice’s Seafood Creole
Alice’s Seafood Creole
Alice’s Seafood Creole
Alice’s Seafood Creole
Recipe By:
  • 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
  1. 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.
  2. Add the onion and garlic and cook for about 2 minutes.
  3. 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.
  4. Add rest of tomato products and mix well. Simmer for 5-8 minutes and stir to keep from sticking on bottom.
  5. Sit in Worcestershire sauce, bay leaves and season lightly because your seafood will have seasoning on it.
  6. Add about 8 cups of water and lemon slices. Stir to mix well.
  7. Simmer for about 30 minutes and stir occasionally.
  8. Add the seasoned fish and shrimp into the gravy. Gently stir to make sure the gravy covers the fish and shrimp.
  9. Simmer for 10-12 minutes depending on thickness of fish. Shrimp don’t take longer than 5 minutes.
  10. Taste for seasoning. Add the crab meat and peeled boiled eggs, mix well trying not to break up fish too much.
  11. Add the green onions for garnish.
*****Serve over hot rice!

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