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Categories:
salt black pepper cayenne pepper onion celery bell pepper garlic tomatoes tomatoes tomato sauce white wine parsley bay leaves lemons Cajun steamed rice
Viewed: 22 - Published at: 9 years agoIngredients
- 2-3 lb Fish fillets - cubed
- 2 t Sea salt
- 1 t Black Pepper
- 1/2 t Cayenne Pepper
- 3 T Butter
- 2 c Onion - finely chopped
- 1/2 c Celery - finely chopped
- 1/4 c Bell Pepper - finely chopped
- 6 Cloves Garlic - minced
- 1 Can Rotel tomatoes w-green chilies
- 1-16 oz Can Stewed Ripe tomatoes
- 1 Can tomato Sauce (small)
- 1 c White wine
- 1/3 c Parsley - minced
- 1 T Creole Mustard
- 3 Bay Leaves
- 2 Lemons - juiced
- 2 t Cajun Seasoning (Tony Chachere's)
- 4 c Steamed Rice
Method
- 1. Wash fish thoroughly and pat dry. Remove all traces of blood from fish. Set aside.
- 2. In a 3-qt sauce pan melt butter over med-high heat and saute onions, celery and bell pepper. Add in the garlic (do not let it burn). Add in all tomato ingredients and cook over med-high heat for 10 mins. Blend in the white wine and then add in all the remaining ingredients (not the fish) and simmer for 30 minutes.
- 3. Add cubed fish to sauce. Fish will increase the water content so remove lid to allow the sauce to cook down. **Stir constantly. *When the meat is flakey - the sauce is done.
