Sometime I have to borrow the recipe from other good Chef or cook after I tried their recipe for good eating. I have to admit that I don't really know many about Cajun Cooking but I love to learn something new. I had tried many Cajun food and love them. If I don't know, I will be very happy to study some cuisines to see how they are very good with food. Right now, I am thinking about getting me some Cajun cookbooks to add to my collection. Maybe from used bookstore for some gems in old cookbooks.
Here is the recipe for Seafood Creole:
Seafood Creole
By Diana Rattray, About.com Guide
Ingredients:
3 tablespoons oil or bacon drippings
2 tablespoons flour
4 green onions with tops, chopped fine
1 clove garlic, minced
2 ribs celery, chopped fine
2 cans (16 ounces each) tomatoes
1 large bay leaf, crumbled
1 teaspoon each salt and thyme, or to taste
black pepper to taste
Tabasco sauce to taste
1/2 to 3/4 pound catfish fillets, cut crosswise in 1-inch strips
1/2 pound shrimp, shelled and cleaned
hot cooked rice
Preparation:
Heat oil in Dutch oven or stock pot. Add flour to hot oil and stir over medium heat until deep golden brown - do not burn. Add onions, garlic and celery and cook until onions and celery are tender, stirring occasionally. Add tomatoes, bay leaf, salt, thyme, pepper, and pepper sauce. Simmer uncovered, stirring occasionally, until thickened, about 20 to 25 minutes. Add fish and shrimp; cover and simmer about 5 to 7 minutes, or until shrimp and fish is done but not overcooked. Serve seafood Creole over hot cooked rice.
Bon Appetit!
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