Seafood Creole

Seafood Creole


  • ¾lb Grouper or Snapper Fillets (cut into 1" peices)
  • ½lb Shrimp
  • ½lb Scallops
  • 3 Strips Bacon
  • ½ cup Bell Pepper (Finely Chopped)
  • ½ cup Celery (Finely Chopped)
  • 2 cups Diced Tomatoes
  • 2 Cloves Garlic (Minced)
  • 2 Whole Bay Leaf
  • 1 teaspoon Thyme
  • 1 teaspoon Salt and Pepper


  • 2-3 Dashes Hot Sauce


Cook Bacon in skillet and take 3 Tablespoons of bacon grease and pour into large cooking pot on medium heat.
Add 2 tablespoons of flour to bacon grease and brown to make Rue.
Once Rue is brown add onions, celery, garlic and cook till tender.
Next add tomatoes, bay leaf, thyme, salt and pepper hot sauce to pot. Stir and cook uncovered for 20 to 25 minutes until ingredients thicken.
Add fish, shrimp, and scallops to pot. Cover and simmer for 10 minutes. Serve over rice.

January 17th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

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