Best Creole Seafood Sauce Recipes

CREOLE FLOUNDER WITH SEAFOOD SAUCE

Steps:

• In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

CAJUN FRIED CATFISH WITH CREOLE SEAFOOD SAUCE

Steps:

• Preparation: Season each side of fish with seasoning. Dip in flour. Fry in skillet with butter on medium high heat. Fry until golden brown on both sides (approximately 15 to 20 minutes). Keep warm in oven as you are preparing sauce.

CREOLE SEAFOOD SAUCE

Steps:

• Preparation: Process carrots, celery and onions for a smoother Sauce or Sauté them in butter (or olive oil, Preferred). Add flour and sauté to cook roux, stirring constantly. Add Clam Juice, Herb's, garlic and wine. Simmer for 20 minutes. Add tomato paste and simmer for another 10 minutes. Serve with shrimp, scallops or any seafood, Works well with eggs, and chicken. Storage: pour into clean mason jars and can following the directions for canned vegetables. Has a shelf life for about a year. Once opened, it will store in fridge for about 4 weeks. Special Note: For a spicier (Hot) sauce, process 4 Scotch Bonnet Peppers and add to mix while cooking. 4 habanera (Orange Mexican Peppers) can be substituted.