Creole Fish Etouffee (Stew)
My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based Creole stew.
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.
What type of fish do I use for my stew?
I’m a fan of cod, so that’s always my first choice — especially in a stew where you need a fish variety that will stand up (and maintain its form) during the stewing process. However, other great choices are Mahi Mahi, Haddock, Striped Bass, and Grouper.
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.
Important cooking tip — make sure you don’t burn the butter and minced garlic mixture so that the flavor profile stays true to taste.
What type of Creole seasoning should I use?
I typically go back and forth between three seasoning brands including Tony Chachere’s Creole Seasoning (paid link), Justin Wilson’s Cajun Seasoning (paid link), and Slap Ya Mama Cajun Seasoning (paid link). You may be wondering what is the difference between Creole and Cajun seasoning since I’ve recommended both types.
Well, where Cajun seasoning is a basic blend of garlic powder, onion powder, black pepper, and Cayenne pepper, Creole seasoning takes it a step further by adding herbs like oregano, basil, and paprika. I tend to add more paprika and fresh basil leaves to this dish anyway, so either seasoning would work well.
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!
If you love a good Creole dish give this Creole Fish Etouffee a spot on your dinner table (with an optional side of rice :)).
Check out my other Cajun and Creole recipes below:
- Cajun Turkey Boudin Sliders
- Cajun Chicken Sausage Po Boy
- Stewed Okra w/ Roasted Chicken Sausage
- Creole Fried Pickles
Creole Fish Etouffee (Stew)
- 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.
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
- Begin 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.
- While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
- 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.
- Cut green onions into small pieces and add to pot with 5 minutes left to cook.
- Cook rice according to instructions and serve hot.
Equipment
Tony Chachere’s Creole Seasoning
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Buy Now → 
Justin Wilson’s Cajun Seasoning
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Buy Now → (paid link)
Notes
Instead of cod, you can also use Mahi Mahi, Haddock, Striped Bass, or Grouper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Calories: 202
- Fat: 14.4g
Just made this right now and it’s so good! It’s also pretty easy to make. I used vegetable stock instead of chicken stock but other than that, I followed the recipe. Next time I will add diced up andouille sausage.
This is one of my favorites too! Glad you enjoyed it!
Followed the recipe and it came out terrific. This one is going in my recipe book.
Thank you for sharing!
Thanks for sharing, Minnie!
This came out beautifully!!! Flavor was amazing and can’t wait to make it again.
Hi Cindy! That’s awesome! So glad you enjoyed it.
Hello! Thank you for this recipe.
I’m not a great cook. I am a careful one , though, so I never stopped stirring the butter, flour, Holy Trinity mixture until I added the tomato, etc. I surely didn’t want it to burn.
I used Mahi Mahi and it turned out great!
Again, thanks
Thanks a lot for sharing! Mahi Mahi sounds like it was great! Thanks again!
Hello! I’m going to make this for Christmas 2022 for my guy who eats fish only, no meat. Wish me luck
I will let you know how it turns out, because I’m not a great cook and if I can make it anyone can :]
PJ thanks for giving it a try. Please let me know how it all came out!
Eric, loved your recipe for fish etouffee . Turned out
Delicious . Also added 1/4 cup chopped parsley green fresh . Yummy !
Hi Dottie! I love to hear this! Thanks so much.
Can you mix cod and Mahi Mahi? Would it turn out?
Hi Bradley. Unfortunately, I have not tried to substitute/use Mahi Mahi in this recipe. They have a similar texture, but I cannot guarantee the result since I have not tested it.
This was really good.
I have had a similar dish called couvillion.
Thanks
Awesome Paul! Thanks for sharing and glad you enjoyed it!
I made this tonight and it was delicious!!! I will definitely be making this again!!
That’s awesome, Debbie! So glad you enjoyed!
Casey Webb from Man v. Food was Louisiana this past week and he went into a restaurant that served this (well, with shrimp). Since I keep kosher, I always look for similar adaptations for things. Unfortunately, I live in Israel and don’t have any Cajun spices but I do have Old Bay seasoning and I added a hot pepper to the holy trinity to give a bit of kick. The dish came out wonderful. Thanks!
Glad it still turned out great for you! I actually love Old Bay Seasoning — grew up on it. Not a bad substitution at all. 🙂
Oh this sounds so delicious. I love all the spices you used to flavor this fish dinner. It’s perfect family friendly meal. I’m definitely making this.
Thanks, Shophnie! This one is full of flavor for sure. I hope you enjoy it!
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.
So many layers of flavor! Thanks for sharing!
Thank you Karly I appreciate it.
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!
I’m gluten free how would gf flour work in this without burning?
Hello! I have never tried this recipe using gluten-free flour. However, it should work the same since the critical part is the starch in the flour, not the protein, which is the gluten. You can also use cornstarch or arrowroot powder. Mix the cornstarch or arrowroot powder with water to form a slurry before adding it to the pan.