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Shrimp Creole Smothered Puppy Drum

Shrimp Creole Smothered Puppy Drum

  • Yield: 6 servings


  • 2 tablespoons bacon grease
  • 2 tablespoons flour
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green bell peppers
  • 1 tablespoon minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper, or to taste
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 3 cups finely chopped, peeled, seeded tomatoes
  • 1 1/2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon grated lemon zest
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons hot pepper sauce
  • 2 cups cold shrimp stock or fish stock
  • 6 (6-ounce) skinless puppy drum (small redfish) fillets
  • 2 pounds medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley
  • 6 cups steamed long-grain white rice, as an accompaniment
  • 1/2 cup chopped green onions, green tops only, garnish


  • To make the Creole Sauce: in a medium, heavy pot, heat the bacon grease over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a light brown roux forms, about 6 minutes.

  • Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire, and hot sauce, and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by 25 percent in volume, 20 to 25 minutes, stirring occasionally.

  • Add the fish to the Creole sauce and cook until firm and cooked through, 5 to 6 minutes. Add the shrimp and parsley, and cook, stirring occasionally, until the shrimp are just cooked through and pink, about 3 minutes. Remove from the heat and discard the bay leaves. Adjust the seasoning, to taste.

  • Mound the rice in the center of 6 large, shallow bowls. Top with a fish fillet and spoon the Shrimp Creole over the fish. Garnish with green onions and serve immediately.