Creole Salmon and Shrimps is a spicy cajun seasoned dish that is packed with flavor and served with cooked rice or salad for any occasion. This dish is a regional specialty of the West African country of Togo.
Togo is a beautiful country in West Africa, positioned between Ghana on the west and Benin on the east, with a small border with Burkina Faso to the north, and a coastline on the Atlantic Ocean to the south. Also, French is the national language of Togo and virtually no English is spoken in the whole of the country, aside from business offices and major banks in the capital.
Togolese cuisine is a combination of African, French, and German influences. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans, which are combine with various types of meat, fish and vegetables to create flavorful dishes. Also, the Togolese Creole people use of hot chili peppers make many of the dishes very spicy as this Creole Salmon and Shrimp plate. It is so amazing to observed how this dish shared a heritage between the Togolese and Louisiana Creole people of America.
Creole Salmon and Shrimps is a dish made of salmon, shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper which shows its strong African and French heritage. The salmon and shrimp are cooked in the mixture until all broth have simmered down and served over cooked white rice.
With this recipe, I did not include the tomatoes and had a great outcome so feel comfortable to play with your ingredients and add your unique spice for a woowww effect! For storage, Creole Salmon and Shrimps can be kept in an airtight container for up to 2-3 days stored in the refrigerator and then transfer to the freezer for 3-4 months.
Creole Salmon and Shrimps
Ingredients
- 1lb Fresh Shrimps
- 2 Salmon Filets ( add more as needed)
- 1 medium Onion, chopped
- 1 large Bell pepper, sliced
- ½ tsp Chicken Bouillon
- ½ tsp Louisiana Cajun Seasoning
- ½ tsp Cayenne Pepper
- ⅓ cup Cilantro Lime & Garlic Marinade
- Cooking Oil (any cooking oil is ok, I used avocado oil that I had available in my pantry.)
- 1 cup Water
- Rice, Cooked
- Vegetables of your choice, steamed
Instructions
- Clean, wash and drain salmon and shrimps well.
- In a bowl, add salmon, shrimps, Cilantro Lime & Garlic Marinade. Mix together evenly and set aside to marinade for 15 mins.
- Heat oil in a saucepan, add salmon, shrimps and fry for five minutes. Stir in the rest of the ingredients (sliced bell peppers, chicken bouillon, cayenne pepper and cajun seasoning).
- Add Water, cover the pot and simmer for 30 mins.
- Serve hot with cooked white rice and vegetables.
DID YOU MAKE THIS RECIPE?
Tag @OkraPantry on Instagram and hashtag it #OkraPantry.
APPETITE For More? Never Miss a Recipe! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
