Creole Seafood

Creole Seafood Recipe from USA: Onion, Green Pepper, and Catfish Rice Pilaf

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Creole Seafood is a delicious and flavorful dish that combines the bold flavors of Creole cuisine with fresh seafood. This dish is perfect for seafood lovers looking for a hearty and satisfying meal.

History

Creole Seafood has its roots in the Creole cuisine of Louisiana, which is a blend of French, Spanish, African, and Native American influences. This dish typically features a mix of seafood, vegetables, and spices, cooked in a rich tomato-based sauce.

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 stalks celery, chopped
2 tbsp olive oil
1 tbsp cornstarch
2 tbsp water
1 x 28 oz (794 g) can peeled whole tomatoes, undrained, chopped
2 tbsp chopped fresh parsley
1 tsp garlic powder
0.5 tsp salt
0.5 tsp chili powder
0.25 to 0.5 tsp hot pepper sauce
1 lb (454 g) farm-raised catfish fillets, cut into bite-size pieces
3 cups hot cooked rice

How to prepare

In a large skillet, cook the onion, pepper, and celery in oil over medium-high heat until lightly browned.
Dissolve cornstarch in water and stir it into the vegetable mixture.
Add tomatoes, parsley, garlic powder, salt, chili powder, and pepper sauce.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.
Add the [ingredient] and bring it back to a boil.
Reduce the heat and simmer for 8 to 10 minutes, or until the [ingredient] flakes easily with a fork.
Serve the dish over hot rice.

Variations

You can use a mix of different seafood such as shrimp, crab, or scallops in place of the catfish.
Add in some okra or bell peppers for extra flavor and texture.

Cooking Tips & Tricks

Make sure to chop your vegetables evenly to ensure even cooking.

- Use fresh seafood for the best flavor and texture.

- Adjust the amount of hot pepper sauce to suit your spice preference.

- Serve the dish over hot rice to soak up the flavorful sauce.

Serving Suggestions

Serve Creole Seafood over hot cooked rice with a side of crusty bread for a complete meal.

Cooking Techniques

Simmering the seafood in the tomato-based sauce allows the flavors to meld together and creates a rich and flavorful dish.

Ingredient Substitutions

You can use any firm white fish in place of the catfish, such as cod or halibut.

Make Ahead Tips

You can prepare the vegetable mixture ahead of time and store it in the refrigerator until ready to add the seafood and finish cooking.

Presentation Ideas

Serve Creole Seafood in a large serving dish with a sprinkle of fresh parsley on top for a pop of color.

Pairing Recommendations

Pair Creole Seafood with a crisp white wine or a cold beer to complement the bold flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

45g per serving

Fats

7g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and iron.

Alergens

This dish contains fish and may contain shellfish.

Summary

Creole Seafood is a nutritious dish that is high in protein and vitamins, while being moderate in carbohydrates and fats.

Summary

Creole Seafood is a delicious and satisfying dish that is perfect for seafood lovers. With a rich tomato-based sauce and a mix of fresh seafood, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Creole Seafood. It was many years ago, when I was just a young girl living in the bustling city of New Orleans. My grandmother, a renowned chef in our family, had invited me into her kitchen to teach me the art of cooking.

As I watched her deftly mix together the ingredients for the Creole Seafood, I was mesmerized by the colors and smells that filled the room. The sweet aroma of onions and garlic mixed with the tangy scent of tomatoes and peppers, creating a symphony of flavors that made my mouth water.

My grandmother explained to me that the recipe for Creole Seafood was passed down to her from her own grandmother, who had learned it from a French chef who had immigrated to New Orleans many years ago. She told me stories of how the recipe had been refined over generations, with each chef adding their own twist to make it uniquely their own.

I watched in awe as my grandmother added fresh shrimp, crab, and crawfish to the pot, letting them simmer in the rich broth until they were cooked to perfection. She then ladled the seafood over a bed of fluffy white rice, garnishing it with fresh herbs and a squeeze of lemon.

As I took my first bite of the Creole Seafood, I was transported to a world of flavor and spice unlike anything I had ever tasted before. The seafood was tender and juicy, the sauce rich and flavorful, with just the right amount of heat to make my taste buds tingle.

From that moment on, I was hooked. I spent hours in my grandmother's kitchen, learning the ins and outs of Creole cooking and mastering the art of creating dishes that were as delicious as they were beautiful.

Over the years, I have had the opportunity to share my love of Creole Seafood with friends and family, passing down the recipe and the stories that go along with it. Each time I make the dish, I am reminded of my grandmother and the sense of wonder I felt when I first saw that recipe all those years ago.

Now, as I sit here in my own kitchen, preparing a batch of Creole Seafood for a family gathering, I can't help but smile as I think about the generations of chefs who have come before me, each adding their own touch to this timeless recipe. And as I take my first bite of the dish, I know that I am carrying on a tradition that is as rich and vibrant as the city of New Orleans itself.