Original Creole Seasoning 
Creole Ribeye with Mushroom Cream Sauce
This simple ribeye steak is more creamy and savory than any you've had before. Firehouse Grub…
Get RecipeThis is a fantastic recipe made with Choupique fish fillets. They are seasoned with Tony’s Original Creole Seasoning and fried until golden brown. A beautiful sauce is made by sautéing onions, bell pepper, garlic, tomato sauce and Rotel tomatoes and then added to the fillets. For even more flavor, lemon, mushrooms, green onions and parsley are added. This dish is best when served over steamed rice.
Ingredients
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1 Whole Choupique
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2 Tablespoons Tony’s Original Creole Seasoning
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1/2 Cup Oil
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2 Whole Onions, Chopped
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1 Whole Bell Pepper, Chopped
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8 Whole Garlic, Minced
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1 Can Tomato Sauce
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1 Can Rotel Tomatoes
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2 Cups Water
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1/2 Cup Lemon Juice
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1 Can Mushrooms
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1/2 Cup Green Onion, Chopped
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1/4 Cup Parsley, Chopped
- Clear
Directions
- Cut fillets into small pieces.
- Season with Tony’s Original Creole Seasoning and fry in oil in Dutch oven until firm.
- Remove fillets from the oil.
- Add onions, bell pepper and garlic to the oil and sauté until tender.
- Add tomato sauce, Rotel tomatoes and water.
- Add fillets and bring to a boil.
- Reduce heat and simmer for 45 minutes.
- Do not stir; instead, gently lift the pot off the burner with both hands and tilt it from side to side.
- Do this once or twice during cooking to prevent fillets from breaking apart.
- Add lemon slices, mushrooms, green onions and parsley; cook over low heat for another 15 minutes.
- Serve over steamed rice.
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