CRAPPIE STEW - Quick and Easy Dinner
About 30 minutes from the time you walk into the kitchen.
Put on a pot of rice to cook while you are preparing the stew.
1 stalk of celery diced into pieces about the size of your little finger nail.
1/2 medium onion sliced into vertical strips.
1/2 bell pepper seeded and sliced into strips.
Several cloves of fresh garlic peeled and sliced into thin cuts.
2 to 3 tablespoons extra virgin olive oil into a pan over medium heat.
Add the sliced veggies to the hot pan and stir until the onions start to become clear (4 to 5 Mins).
Sprinkle Cajun seasoning over veggies while stirring.
Add 1 15 to 16 oz can of diced tomatoes.
Add 1/2 cup of your favorite olives with juice.
Stir mixture well and cover pan with a lid and cook for 5 to 7 minutes.
Remove lid and cover mixture with crappie filets then sprinkle Cajun seasoning over the fish and cover with the lid.
(I usually cut filets into smaller pieces to make easier to handle and place skin side down so they won't curl up.)
Cook for about 7 minutes unless filets are very thick then add 1 or 2 minutes. (less if very thin)
Place a generous amount of rice in each soup bowl then scoop out the fish and veggie mixture over the top.
Add a glass of red wine and some whole wheat rolls and a salad and you are ready to enjoy.
This recipe feeds two big eaters or three regular eaters.
My choice of Cajun seasoning is Tony Chacheres.
An extra spicy version has a few slices of pickled jalapeno peppers added to the veggie mixture.
