Fish or Shrimp Creole Court Bouillon
Fish Or Shrimp Creole Court Bouillon is an moderately easy dinner. Made with 1 c. each: onions, bell pepper and celery, chopped, 2 tbsp. margarine, 1 or 2 tsp. minced garlic, 1/4 to 1 c. picante sauce (to suit taste) and 2 (16 oz.) cans tomato sauce, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Saute chopped vegetables in margarine until tender.
Add tomato and picante sauces.
Cook on simmer for 15 to 20 minutes. Add fish and/or shrimp.
Cover; cook 10 minutes, until fish is flaky.
If adding shrimp, add them last; cook only 5 minutes. Serve over cooked rice.
π· Perfect Pairings
Complete your meal with these
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