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Seafood Creole

American.foodie's picture
Seafood creole is a rice and vegetable seafish recipe prepared with red snapper fillets. Skillet cooked with tomatoes, onions and celery with green pepper and garlic for taste, the seafood creole is herbed with thyme and bay leaf. Flavored with a dash of tabasco sauce, the red snapper creole is simmered to a finish when the fish and vegetables are done.
  Vegetable oil 1 Tablespoon
  Tomatoes 3 , peeled, coarsely chopped
  Onion 1 Large, chopped
  Green pepper 1 , chopped
  Celery stalk 1 , chopped
  Garlic 3 Clove (15 gm), minced
  Water 1 1⁄2 Cup (24 tbs)
  Uncooked rice 3⁄4 Cup (12 tbs)
  Ground cumin 1 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Tabasco pepper sauce 1⁄2 Teaspoon
  Bay leaf 1
  Red snapper fillets 1 1⁄2 Pound, cut into 2 inch pieces (With Skin)
  Chopped parsley 1⁄4 Cup (4 tbs)

In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender.
Add water, rice, cumin, thyme, Tabasco sauce and bay leaf.
Bring to a boil; reduce heat and simmer covered 10 minutes.
Add fish and parsley.
Cover; simmer 5 to 10 minutes longer or until liquid is absorbed and fish flakes easily when tested with fork.
Remove bay leaf.

Recipe Summary

Difficulty Level: 
Main Dish

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Seafood Creole Recipe