Ingredients
Scale
- 1 lb large shrimp, peeled, deveined
- 1 lb white fish, cut into chunks
- 4 cups chicken broth, low sodium
- 3 cups red salsa
- 1 cup hot tomato sauce
- 1/4 cup flour
- 1/4 cup parsley, minced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter, unsalted
- 4 tablespoons extra virgin olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon chili powder
- green onions to garnish
- hot cooked rice
- hot sauce to serve
Instructions
- Mix seasoning blend together and set aside.
- Add two tablespoons of olive oil to pan over medium heat.
- Add bell pepper, onion, and celery to pan and saute 5 minutes. Add garlic and cook 1 minute more. Season with 1 tablespoon of seasoning blend, mix well.
- Add butter and remaining olive oil to pan.
- Stir in flour and cook for 5 minutes to slightly brown the flour.
- Add broth, tomato sauce, and red salsa to pan.
- Bring mixture to boil, reduce heat and simmer for 30 minutes on low, uncovered.
- While sauce cooks.
- Season shrimp with 1 tablespoon of seasoning blend, mix well, and set aside.
- Season fish with 1 tablespoon of seasoning blend.
- After 30 minutes increase heat to medium and add fish to sauce, cook for 10 minutes.
- Add shrimp and parsley to sauce and stir gently.
- Cook shrimp 7 minutes.
- Serve over hot rice and garnish with green onions.
- Don’t forget the hot sauce.
Notes
Red Salsa is Mexican salsa that is usually eaten with chips.
Hot tomato sauce can be found in the ethic grocery section. Goya makes a hot tomato sauce.
You can substitute the hot tomato sauce for regular tomato sauce if you can’t find it.
Nutrition
- Serving Size: 4-6