Seafood Creole

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 4 tablespoons butter
  • 1 bunch green onions, finely sliced
  • 1 stalk celery, finely sliced
  • 1 medium onion, chopped
  • ½ cup finely chopped bell pepper
  • 1-2 medium-hot chiles, such as Fresno, thinly sliced (optional)
  • 4 cloves garlic, finely minced
  • 1 16-ounce can whole stewed tomatoes
  • 1 8-ounce can tomato sauce
  • ⅓ cup dry red wine
  • ½ teaspoon crab boil
  • salt and pepper to taste
  • ½ teaspoon cayenne pepper (optional)
  • ½ dried thyme
  • 4 teaspoons freshly squeezed lemon juice
  • 2 cups seafood stock or water
  • 1 pound Gulf finfish cut into bite-sized pieces
  • 1 pound medium Louisiana shrimp
  • sliced green onions and parsley for garnish

Seafood Creole

Seafood Creole

Click image to enlarge



Melt butter in a large saucepan over medium heat. Reduce heat to low and stir in green onions, celery, onion, bell pepper, Fresno pepper if using, and garlic; cook, stirring occasionally, until the vegetables soften, about 10 minutes. Shred stewed tomatoes into mixture by hand, discarding any hard cores and skin. Add tomato sauce, red wine, crab boil, seasonings, and lemon juice; mix.

Raise heat to medium and bring to a low boil. Add stock or water, bring to a boil again, reduce heat, and simmer for 45 minutes. Add fish and shrimp, bring to a simmer, and cook for 5 minutes. Remove from heat, cover, and allow to stand for 10 minutes. Serve over rice; garnish with parsley and green onions.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive