SERVES 4
New Orleans and the bayou country of Louisiana are the birthplace of
Creole.
In this recipe, the fiery sauce pairs with fresh shrimp and fish.
1 teaspoon olive oil
2 cups diced onions
1 green pepper, diced
3/4 cup diced celery
3 cloves garlic, minced
2 cans (14 1/2 ounces each) no-salt-added tomatoes, chopped
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground red pepper
8 ounces peeled and deveined medium shrimp
8 ounces fish fillets (cod, sea bass, orange roughy or catfish), cut
into 1" Pieces
2 cups hot, cooked long-grain white rice
Coat a large saucepan with no-stick spray. Add the oil and heat over medium-high heat until hot. Add the onions and saute for 2 minutes. Add the peppers and celery and continue cooking for 2 minutes. Add the
garlic and cook for 1 minute. Add the tomatoes, thyme, bay leaf and red pepper. Bring to a boil, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the vegetables are just tender. When the
vegetables are tender, add the shrimp and fish fillets. Cover and cook over medium heat for 3 to 5 minutes, or until the shrimp turns pink and the fish opaque.
To serve, remove the bay leaf. Place 1/2 cup of the rice in the center of each plate and surround it with the seafood mixture.
Per serving: 314 calories, 3 g.fat (9% of calories), 4.4 g. dietary fiber; 110 mg. cholesterol, 183 mg. sodium.
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