Hot Crappie Stew recipe:

I just cooked this and boy was it good on a cold evening.
2 cups sliced mushrooms
1 cup sliced celery
1 cup chopped onion
2 cloves minced garlic
1 tablespoon olive oil
1 tablespoon thyme
1 quart tomato juice (or vegetable juice cocktail)
2 teaspoons sugar
1 bay leaf
1/2 teaspoon hot pepper sauce
1/2 teaspoon fresh ground black pepper
1 pound white fish*
1/4 cup chopped fresh parsley
Hot cooked rice or toasted garlic bread (optional, for serving)**

In a large saucepan, sauté the mushrooms, celery, onion, and garlic in oil over medium heat about 5 minutes.

Add the thyme and sugar; saute 1 minute.

Add the tomato juice, bay leaf, pepper sauce, and pepper; bring to a boil. Reduce the heat; add the fish and simmer, uncovered, about 10 minutes.

Discard the bay leaf; stir in the parsley and serve hot.
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That does look good. Thanks.

Thanks for posting. Looks delicious. That is similar to a creole down here. We would add about a pound of peeled shrimp and a couple caps of liquid crab boil. It would be great either way.
That would just Cajun it up a little.:biggrin

Looks good

I'm gonna try this! Looks real good!! Thanks!!

Quote:

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Originally Posted by dpisani

Thanks for posting. Looks delicious. That is similar to a creole down here. We would add about a pound of peeled shrimp and a couple caps of liquid crab boil. It would be great either way.
That would just Cajun it up a little.:biggrin

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Care to share your recipe? I am crazy addicted to cajun/creole eats...... can't tell you how many crawfish/shrimp boils I've put on over the past couple of years. I only make it to Louisiana once or twice a year and that's just not enough!

U

We do a lot of different things with crappie as well. The fish cakes are a big hit at the house. A spicy mayo/old bay/hotsauce dipping sauce makes it one of my favorite meals.

I like the fish stew idea, might have to try it and like he said, Cajun it up.

Route U, I would just alter the above recipe a little. I will try to put it here. As we say down here, first you make a roux. A small one. (flour browned in oil) about 2 table spoons of oil and 2 of flour. This would thicken the gravy. Make sure you use the tomato sauce, not veg. juice. I would also add a can of rotel when simmering. Then I would add shrimp as well. I like to peel my shrimp and toss them in a little liquid crab boil to marinate for a little while. This would give it a nice Cajun up as does the bay leaf. Also some people prefer to broil the fish in the oven, seasoned to taste and drop in at the last minute. I hope I made sense. HappyO's recipe sounds great like it is , just reminded me of creole. Would eat it either way over rice.(we eat everything over rice)

Quote:

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Originally Posted by dpisani

Route U, I would just alter the above recipe a little. I will try to put it here. As we say down here, first you make a roux. A small one. (flour browned in oil) about 2 table spoons of oil and 2 of flour. This would thicken the gravy. Make sure you use the tomato sauce, not veg. juice. I would also add a can of rotel when simmering. Then I would add shrimp as well. I like to peel my shrimp and toss them in a little liquid crab boil to marinate for a little while. This would give it a nice Cajun up as does the bay leaf. Also some people prefer to broil the fish in the oven, seasoned to taste and drop in at the last minute. I hope I made sense. HappyO's recipe sounds great like it is , just reminded me of creole. Would eat it either way over rice.(we eat everything over rice)

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The roux is what gets me........ tends to burn if you don't pay attention. I must have some southern in me.....I, too, love to eat anything over rice.

Thanks!

U