Seafood Creole Recipe

Name: Seafood Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. peeled and deveined shrimp or fish fillets; 2 Tbsp. margarine; 2 Tbsp. flour; 1 can tomatoes, chopped (reserve liquid); 1/2 c. green onions and tops, chopped; dash of cayenne pepper; 1/2 c. bell pepper, chopped; 1/2 c. fresh parsley; 2 whole bay leaves; 4 cloves garlic; 1/2 tsp. salt; 1/2 tsp. thyme; 1 lemon slice

Servings: persons

2 lb. peeled and deveined shrimp or fish fillets
2 Tbsp. margarine
2 Tbsp. flour
1 can tomatoes, chopped (reserve liquid)
1/2 c. green onions and tops, chopped
dash of cayenne pepper
1/2 c. bell pepper, chopped
1/2 c. fresh parsley
2 whole bay leaves
4 cloves garlic
1/2 tsp. salt
1/2 tsp. thyme
1 lemon slice

1
Prepare roux by melting margarine in a large skillet.
2
Over medium heat, blend flour and stir constantly until roux is dark brown.
3
Be careful not to scorch.
4
In a one-cup measure, add reserved tomato liquid and enough water to equal 1 cup.
5
Stir into roux and blend until smooth.
6
Add remaining ingredients.
7
Cook and simmer for 10 minutes.
8
Remove bay leaves and serve Creole over hot rice.

314

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. peeled and deveined shrimp or fish fillets, 2 Tbsp. margarine, 2 Tbsp. flour, 1 can tomatoes, chopped (reserve liquid), and more.

Yes, Seafood Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Creole

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