I just love Cajun food. My Easy Seafood Etouffee is so tasty.Jump to Recipe
My father-in-law had a bunch of boxes of various ZATARAIN’S in his pantry that he needed to give away because they are reducing salt in their diets. I was happy to take these. Now, I want to make sure I empty my pantry. Even though I make all my recipes from scratch and won’t pass up a gift. I found these boxed Zatarain’s to be pretty darn good and certainly make for an easier dinner.
I love the spice in Cajun food. I think a lot of people think Cajun food is spicy. That is not really the case. The base of Cajun dishes are often the HOLY TRINITY. Unlike its French cousin, it includes onions, celery and green bell peppers in lieu of carrots. Any spice you find in a Cajun dish is an added item. These spicy additions can include things like jalapenos, Tabasco or blackening seasoning. These items round out a dish but do not need to be included if spice is not your thing. A few unique quick Cajun recipes I have developed include:
The dish has a few steps to follow beginning by cooking down your holy trinity. Once softened, the spices (and the Zatarain’s) are added followed by crushed tomatoes, and then, the stock. Since, I used my SITKA SALMON SHARES bounty of halibut, I topped the veggies and broth with the fish and steamed it to doneness. I should comment that I had spiced the halibut with some Creole seasoning and a Cajun seafood rub.
Seafood and spice ingredients.
Building the etouffee.
The Easy Seafood Etouffee plated
Easy Seafood Etouffee
My Easy Seafood Etouffee is an easy weekday meal to create by using a pre-packaged Zatarain's to spice up the dish.
- 6 4 ounce Halibut filets
- 1 Tbsp Cajun seafood rub
- 1 Tbsp Creole rub
- 1 Box Zatarain's etoufee base
- 1 Whole Yellow onion diced
- 2 Stalks Celery diced
- 1 Whole Green bell peppers
- 1 14.5 ounce Can Crushed tomatoes
- 4 Cups Homemade chicken stock
- 4 Tbsp Butter
- 4 Tbsp All purpose flour
- 2 Tsp Worcestershire sauce
- 2 Tsp Tabasco
- 2 Tsp Smoked paprika
- 1 Tsp Salt
- 1 Tsp Black pepper
- 1 Tsp Canola oil
Add the spice to the fish and set aside.
Begin by heating the oil in a Dutch oven. Add the holy trinity once warm and cook for 5 minutes until softened. Add in the spices except for the Zatarain's. Remove from pot and set aside.
Add in the butter and once melted, add in the flour. Mix well and cook for a few minutes until the color starts to brown. Next, add in the stock and the tomatoes. Mix well and simmer for 5 minutes. Next, add in the Zatarain's continuing to mix the ingredients. Add back in the holy trinity and let simmer for 10 minutes.
Now add in the tabasco and the worcestershire sauce followed by topping the broth with the halibut filets. Cover the pot and simmer for 10 – 15 minutes until the fish is cooked through.
Serve over rice. Enjoy!