Low Carb

Creole Fish Etouffee (Stew)

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My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.

Creole Fish Etouffee

Being a Louisiana native means I have a very special place in my heart for Cajun and Creole cuisines. From fried fish, red beans and rice, to dishes like gumbo and etouffee, they all represent the types dishes I grew up chowing down on. And they all had one thing in common – FLAVOR!

Today I’m sharing an etouffee-like recipe called Creole Fish Etouffee. This recipe basically takes etouffee (which has roux as its base) a step further by incorporating tomatoes resulting in the perfect creamy tomato-based stew — and that’s where the “Creole” comes into play.

Many times you find recipes similar to this that use crawfish or shrimp. However, if you are a person who may be allergic to shellfish or choose not to eat shellfish for dietary restrictions this recipe will be right up your alley. You still get to enjoy all the flavors you are looking for with a slight adjustment.

An important cooking tip is to make sure you don’t burn the butter and minced garlic mixture so that the flavor profile stays ethnic. This recipe is pretty simple and perfect when you want to bring everybody together for your next family or friend gathering. It goes a long way and everyone can feel free to go in for a second round!

The buttery garlic mixture blended with the Holy Trinity of onions and peppers creates authentic Cajun (or Creole) flavors. While the fresh chunks of cod smothered in vibrant and creamy tomato sauce makes you feel as if you took a flight to New Orleans for lunch. If you love a good Creole dish give this Creole Fish Etouffee a spot on your dinner table (with an optional side of rice :)).

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Creole Fish Etouffee (Stew)


  • Author: Eric
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 1x

Description

My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.


Scale

Ingredients

  • 2 lb Fresh Cod Fish
  • 1/2 cup Butter
  • 2 cup Chicken Broth
  • 1/4 cup All Purpose Flour
  • 15 oz. Diced Tomatoes
  • 6 oz. Tomato Paste
  • 3 tbsp Minced Garlic
  • 1 tsp Paprika
  • 1 tsp Basil Flakes
  • 1 tbsp Creole Seasoning
  • 1/4 tsp Red Cayenne Pepper
  • 1 tsp Black Pepper
  • 1/2 tsp Himalayan Salt
  • 1 cup Chopped Green Onions

For Holy Trinity of Onions and Peppers:

  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Celery
  • 1/2 cup Green Pepper
  • 1/2 cup Green Onion

Instructions

  1. Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Cook for 10 minutes covered on medium heat.
  2. While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
  3. Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
  4. Cut green onions into small pieces and add to pot with 5 minutes left to cook.
  5. Cook rice according to instructions and serve hot.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Creole

Nutrition

  • Calories: 202
  • Fat: 14.4g

Keywords: fish stew, creole fish stew, creole stew, fish etouffee

6 Comments

  1. For low carb. . .generally Almond Flour/ Coconut Flour is used, is that a possibility with this recipe?
    The site is great and I LOVE the recipes. . .you guys are an awesome team!

    • Hello Kate, I actually use coconut flour when I’m going low carb as well so that is a good alternative. And thank you!

  2. So many layers of flavor! Thanks for sharing!

  3. I don’t eat shellfish anymore and bad been craving etouffe like crazy and I cook a lot and I had a recipe in my head that is pretty exact to yours can’t wait to try it and tell you about it this weekend !! We have cod on sale here so it’s going to be amazing !! Thanks for your recipe contribution!!

    • Elysia thank you that is one of the reasons I started the blog is because I wanted to show people how to eat recipes when you don’t eat things like shellfish and pork such as myself so thank you for your support I really appreciate it.

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