CREOLE REDFISH COURT-BOUILLON
Provided by Emeril Lagasse
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
- Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
CREOLE SEAFOOD SUPREME
A great recipe for "company", this is always a winner when I need to impress! I've made this 3 times, and it hasn't let me down yet!
Provided by Kizzikate
Categories Crab
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Melt cream cheese and 6 tablespoons butter in microwave; set aside.
- Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
- In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
- Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
- Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
- Bake at 350, for 30 minutes, or until bubbly.
Nutrition Facts : Calories 628.5, Fat 30.2, SaturatedFat 17.5, Cholesterol 201.7, Sodium 1012.4, Carbohydrate 51.6, Fiber 2.4, Sugar 2, Protein 36.2
SEAFOOD SUPREME
This recipe is from a book my grandmother gave me. The front cover is missing so I'm not sure of the name of the book. My family all love this recipe. It's great for dinner on a cold winter's night. I serve it with creamed potatoes and crusty bread.
Provided by uAnA6002
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
- Stir while bringing to the boil; simmer 3 minutes.
- Add fish, soup and cream.
- Heat through and then pour into a casserole dish.
- Top with breadcrumbs and brown under grill or in the oven.
Nutrition Facts : Calories 489.4, Fat 32.2, SaturatedFat 18.9, Cholesterol 131.3, Sodium 1043.2, Carbohydrate 17.9, Fiber 1.1, Sugar 4, Protein 32.2
CAJUN CATFISH SUPREME
Steps:
- Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
- In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
- In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
- Bake at 375 degrees F (190 degrees C) for 30 minutes.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
More about "creole seafood supreme recipes"
RECIPE: CREOLE SEAFOOD SUPREME - RECIPELINK.COM
From recipelink.com
Category Main Dishes-Fish, ShellfishReply to RecipeFrom Betsy at Recipelink.com, 05-22-2006Title Recipe
THE SUPREME PLATE RESTAURANT - RANCHO CUCAMONGA, CA ...
From opentable.com
Location 9849 Foothill Blvd Ste K Rancho Cucamonga, CA 91730,Rancho Cucamonga,CA,91730Phone (909) 987-3474
SUPREME CRAB - 986 PHOTOS & 494 REVIEWS - CAJUN/CREOLE ...
From yelp.com
2.5K Yelp reviewsLocation 245 Jefferson St Fl 2 San Francisco, CA 94133
ROCS CREOLE SEAFOOD - HOME | FACEBOOK
From facebook.com
SEAFOOD BOIL SEASONING - CREOLE FOOD
From creolefood.com
SHRIMP FACTORY - 78 PHOTOS & 133 REVIEWS - CAJUN/CREOLE ...
From yelp.ca
SUPREME CREOLE CRAB BOIL | TONY CHACHERE'S
From tonychachere.com
CREOLE SEAFOOD SUPREME - RECIPE | COOKS.COM
From cooks.com
CAJUN RICE AND SEAFOOD SUPREME RECIPE | RECIPE | CAJUN ...
From pinterest.com
CREOLE SEAFOOD SUPREME RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
SEAFOOD BOIL : TONY CHACHERE'S SUPREME CRAB BOIL 32OZ 07 ...
From creolefood.com
ONLINE MENU OF THE SUPREME PLATE RESTAURANT, RANCHO ...
From zmenu.com
PIN ON FISH AND SEAFOOD
SHRIMP CREOLE - SKINNYTASTE
From skinnytaste.com
MAKE A MEAL - CREOLE SEAFOOD SUPREME IS READY! CHICKEN AND ...
From facebook.com
SIDES FOR SHRIMP CREOLE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SEAFOOD CHEESECAKE SUPREME - CAJUN RECIPES
From cajun-recipes.com
CREOLE SEAFOOD | ETSY
From etsy.com
CREOLE SEAFOOD JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
SEAFOOD CREOLE WITH SHRIMP AND FISH RECIPE
From thespruceeats.com
OYSTERS SUPREME IS A REGAL DISH FOCUSED ON FRESH LOUISIANA ...
From acadianatable.com
SEAFOOD CREOLE - RECIPE | COOKS.COM
From cooks.com
WHAT IS THE DIFFERENCE BETWEEN CREOLE SEASONING AND OLD BAY?
From foodchamps.org
TONY CHACHERE’S, CRAB BOIL, SUPREME, CREOLE, 32 OZ ...
From walmart.com
SEAFOOD POTATO SKINS | TONY CHACHERE'S
From tonychachere.com
CLASSIC CREOLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE SUPREME PLATE - 625 PHOTOS & 838 REVIEWS - CAJUN ...
From yelp.ca
IFOOD.TV
From ifood.tv
APPETIZER ARCHIVES - ACADIANA TABLE
From acadianatable.com
BBQ SHRIMP RECIPE - CLEO TV
From mycleo.tv
EASY ONE POT SHRIMP IN CREOLE SAUCE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
CREOLE SEAFOOD SEASONING RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
CREOLE SEAFOOD SUPREME – RECIPES FOR THE COOK
From recipes4thecook.com
CREOLE SEAFOOD - RESTAURANT | RANCHO CUCAMONGA, CA 91730, USA
From usarestaurants.info
JAMBALAYA SOUS VIDE - SOUSVIDE SUPREME BLOG
From blog.sousvidesupreme.com
CAJUN & CREOLE SUPREME COMBO MEAL OR CAJUN & CREOLE SURF ...
From groupon.com
CREOLE SEAFOOD COCKTAIL SAUCE RECIPE | FISHEX SEAFOODS
From fishex.com
SHRIMP CREOLE SUPREME — THE BLANTON FAMILY
From blantonbignine.com
CREOLE FOOD - THE SUPREME PLATE | GROUPON
From groupon.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #american #southern-united-states #dinner-party #shrimp #crab #creole #shellfish
You'll also love