Thread: crappie creole

I make this with all kinds of fresh fish when frying gets a bit old

lots of crappie fillets
2 ea green,red, yellow bell peppers ( or more if your feeding a lot)
3 lg cans diced tomato
1 lg onion
lots of fresh garlic
a bit of hot sauce ( I prefer crystal)
serve over rice

simply combine tomato, onion, garlic and a bit of hot sauce and bring to boil then simmer for 1/2 hr or so,, I then add the fish and all the bell peppers and only cook for 10 minutes so the peppers are still crunchy,,, serve over rice and add hot sauce to taste,,,

its real easy and a great main meal,,,good with garlic bread and sallad

makes my mouth water...I'm gonna try it and add in a can of corn or some corn.

That does sound good. I would like to add okra. It may thicken it too much but can always counter that with some tomato sauce or juice.
Jeff

johnnybub...do you leave the crappie fillets whole...or do you cut them into 'chunks'?

I would think after you cook them for 30 minutes they will break apart into small pieces pretty easily...

I think his recipe says he adds the fillets the last 10 minutes of cooking....not 30 min...

yes, I do cut them into pieces so they cook evenly,,however when you stir the pot,, they do break up ,,, I have put in okra and it does add a lot to it, but its up to ones own taste,,,, we were suppose to go to lake erie ice fishing, but NO ICE!!! so it looks like spring cant get here soon enough,,

try cooking sauce for 1 hour longer on medium heat add fish like you said and do not stir after adding fish. keeps the fish whole. also after adding fish turn heat on low heat from gravy will cook fish. THATS HOW US CAJUNS DO IT!!!

Now I am going to try this, Thanks Johnnybub

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