Creole Seafood "Eryn's Way"

Eryn Cooper-Shiflet


I got inspired by Ruby Tuesday's "New Orleans Seafood" dish, so I wanted to come up with my own version. This is absolutely delicious!!!! Won't you have some?

pinch tips: How to Perfectly Cook Fish in a Pan



5 Min


25 Min


tilapia fillets
bag small shrimp
1/2 c
tomatoes diced
olive oil
2 dash(es)
2 dash(es)
seafood seasoning
2 dash(es)
garlic salt
2 dash(es)
onion powder
2 dash(es)
montreal seasoning
1/2 c
4 c
2 Tbsp
2 c
white rice
1/4 c
shredded cheddar cheese

Directions Step-By-Step

Boil 4 cups of water and 2 tablespoons of butter. Once it is boiling, add in 2 cups of rice and let cook for about 3 to 4 minutes before turning the heat to low.
In pan or skillet coat the bottom of the pan with olive oil and sprinkle in your seasonings: Montreal seasoning, paprika, onion powder, seasoning salt and garlic salt. Once the oil is hot add in the tilapia fillets 2 to 3 at a time. Cook on both sides for 2 to 3 minutes and add into a baking dish.
In the same pan that you cooked the fish, add in the shrimp and cook for about 2 minutes. Once the shrimp are cooked add in the diced tomatoes and capers. Let the aroma of the capers open up and then shrimp mixture over the fish in the baking dish.
Place in the oven at 350 degrees for 5 to 8 minutes. Put a scoop of rice in the center of a plate. Sprinkle some shredded cheese on top of the rice and then add the fish and shrimp mixture on top of that. Eat and enjoy!

About this Recipe

Course/Dish: Fish, Rice Sides