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Seafood Creole

  Celery stalks 3 , chopped
  Mushrooms 1⁄2 Pound, sliced
  Green onions 3 , chopped
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 4 Tablespoon
  Canned tomato wedges 32 Ounce, drained (2 cans, 16 ounce each)
  Worcestershire sauce 1 Tablespoon
  Hot sauce 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Flounder/Other white fish 1 Pound, partially thawed and cut in pieces
  Frozen shrimp 1⁄2 Pound
  Hot cooked rice 2 Cup (32 tbs)
  Parsley 1 Tablespoon

Combine celery, mushrooms, onion, garlic, and butter in a 2 1/2-quart casserole.
Cover with waxed paper.
Microwave at HIGH 6 to 8 minutes or until vegetables are crisp-tender.
Stir well.
Add all other ingredients except fish, shrimp, rice, and parsley.
Cover with waxed paper and microwave at HIGH 20 to 25 minutes.
Stir once or twice during mi-crowaving.
Add fish and frozen shrimp.
Stir well and microwave at HIGH 6 to 8 minutes or until fish and shrimp are cooked.
Serve immediately over a bed of hot cooked rice.
Garnish with parsley.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1958 Calories from Fat 541

% Daily Value*

Total Fat 61 g94.3%

Saturated Fat 32.9 g164.3%

Trans Fat 0 g

Cholesterol 786.8 mg262.3%

Sodium 4502.9 mg187.6%

Total Carbohydrates 197 g65.8%

Dietary Fiber 24.5 g98.1%

Sugars 8.6 g

Protein 167 g334.9%

Vitamin A 226.9% Vitamin C 234.3%

Calcium 59.4% Iron 158.3%

*Based on a 2000 Calorie diet

Seafood Creole Recipe