Seafood Creole

Serves: 4

Ingredients

1. 1 link Andouille sausage (about 2 ounces), thinly sliced, optional
2. ¾ cup chopped red or green pepper
3. ¼ cup chopped celery
4. 1 finely chopped jalapeno pepper, optional
5. 1/2 cup chopped red onion
6. 1/3 cup shredded carrot
7. 1 clove garlic, minced
8. 2 teaspoons creole seasoning or to taste; salt free is best
9. ¼ teaspoon thyme
10. 1 15-ounce can diced tomatoes or 2 cups diced plum tomatoes
11. 1 cup frozen cut okra, optional
12. Seafood: mix & match the types below to total about 1.25 pounds of seafood:
13. ½ pound large shrimp, shelled & deveined
14. ¼ pound bay scallops
15. ½ pound thick cod, haddock, or other firm white fish fillet - cut in bite size pieces
16. ¼ cup chopped fresh parsley, optional
17. vegetable oil or oil spray
18. 4 cups hot cooked rice or grits for serving

Preparation Steps

Decide on preparation method – Stove top or microwave oven

Stove top directions:

1. Brown sausage in large skillet, if using. Remove to plate.
2. Add 2 tablespoons vegetable oil. Heat over medium high heat.
3. Add peppers, celery, onion, carrot, garlic, creole seasoning, & thyme. Sauté until vegetables are tender.
4. Add tomato, and okra & cooked sausage (if using) and heat for 10 minutes.
5. Add seafood and cook until fish is done, about 5 to 10 minutes
6. Stir in parsley.
7. Serve with or over rice or grits

Microwave oven directions:

1. Brown sausage in small skillet, if using. Remove to plate.
2. Spray 1 or 2-quart casserole with oil spray or coat with 1 teaspoon oil.
3. Add peppers, celery, onion, carrot, garlic, creole seasoning, & thyme. Cover & cook on High in microwave oven for 3 to 5 minutes or until vegetables are tender. Stir halfway through.
4. Add tomato and okra and sausage (if using) and stir. Heat on high for 2 minutes.
5. Add seafood and cook on Medium High (70% power) for 8 to 15 minutes or until fish is done.
6. Stir in parsley.
7. Serve with or over rice or grits