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Amberjack Creole
Ingredients: 4lbs. cubed (1/2” cubes) Amber Jack loin Make sure and cut any red meat off. 2 1/2 cups seafood stock 1/4 cup cooking oil, 2 1/2 cups finely chopped onions. 1 3/4 cups chopped celery, 1 1/2 cups chopped bell pepper, 4 tablespoons unsalted butter, 2 teaspoons minced garlic, 1 bay leaf, 2 teaspoons salt, 1 1/2 teaspoon white pepper, 1 teaspoon ground red pepper, 3/4 teaspoon black pepper, 1 1/2 teaspoon Tabasco sauce, 1 tablespoon dried thyme leaves, 1 1/2 teaspoon dried sweet basil leaves, 3 cups chopped and PEELED tomatoes, 1 1/2 cups canned tomato sauce, 2 teaspoons sugar, 5 cups cooked rice.

Heat cooking oil in heavy skillet end add 1 cup onions and cook over high heat for 4 minutes Lower heat to medium low and continue cooking until onions are rich brown color, about 3-5 minutes. Add the remaining 1 1/2 cups onions, celery, bell pepper, and butter. Cook over high heat until the bell peppers and celery start to get tender, about 5 minutes. Add the garlic, bay leaf, salt and peppers; stir well. Then add the Tabasco, thyme, basil and 1/2 cup of stock. Cook over medium heat about 5 minutes to allow seasonings to marry and vegetables to brown further. Add the tomatoes; turn heat to low and simmer 10 minutes, stirring occasionally. Stir in tomato sauce and simmer 5 minutes, stirring occasionally. Add the remaining 2 cups of stock and the sugar. Continue simmering sauce for 15 minutes, stirring occasional.

If you’re going to serve immediately, add the cubed AJ loin and cook on low heat for 5-10 minutes.

To serve, center 1/2 cup mounded rice on a plate; spoon 1 cup Creole sauce around the rice and arrange 8-9 pieces of AJ on the sauce.

This one takes a little time but it’s VERY GOOD!!!

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