|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
New Orleans is like no other city in the world, and its identity is defined by its music—jazz, blues, and zydeco—along with its food: that addictive, spice-laden cuisine known as Cajun and Creole. If you've walked the French Quarter, these sounds and flavors are what you no doubt remember.
But even if you live hundreds of miles away from New Orleans or have never been there, you can bring the iconic taste of this city home with this recipe for seafood Creole, where catfish and shrimp are quickly simmered in a spicy sauce of onion, garlic, celery, tomatoes, and seasonings, and then the whole deliciousness is served over rice.
- 3 tablespoons oil or bacon drippings
- 2 tablespoons all-purpose flour
- 4 green onions with tops (finely chopped)
- 1 clove garlic (minced)
- 2 ribs celery (chopped fine)
- 2 cans (16 ounces each) tomatoes
- 1 large bay leaf (crumbled)
- 1 teaspoon salt, or to taste
- 1 teaspoon thyme, or to taste
- Black pepper to taste
- Tabasco sauce to taste
- 1/2 to 3/4 pound catfish fillets (cut crosswise into 1-inch strips)
- 1/2 pound shrimp (shelled and cleaned)
Heat the oil in a Dutch oven or stockpot.
Add the flour to the hot oil and stir over medium heat until deep golden brown. Be careful not to burn the flour.
Add the green onions, garlic, and celery and cook until the green onions and celery are tender, stirring occasionally.
Add the tomatoes, bay leaf, salt, thyme, pepper, and Tabasco sauce.
Simmer the mixture uncovered, stirring occasionally, until it's thickened, about 20 to 25 minutes.
Add the fish and shrimp; cover and simmer about 5 to 7 minutes, or until the shrimp and fish are flaky and done but not overcooked.
Serve over hot cooked white rice.
- For an authentic New Orleans meal, serve seafood Creole with russet or sweet potato wedges and chili mayonnaise, Creole-seasoned green beans or broccoli, black-eyed peas and/or cornbread.
- If you're serving this dish for a party or Mardi Gras, make it alongside a buffet of specialties like shrimp étouffée, jambalaya, red beans and rice with andouille sausage, chicken-andouille gumbo; for dessert, beignets and strong coffee or espresso and for drinks, a classic Sazerac or a Hurricane.