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- Bayou Gumbo
3 tablespoons all purpose flour 3 tablespoons oil ½ pound smoked sausage, cut into ½ inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 garlic - Citrus Fish
1 ½ lb. fish fillets Salt and pepper to taste 1 med. onion, chopped 5 tbsp. chopped parsley 4 teaspoon oil 2 teaspoon grated lemon rind 2 teaspoon grated orange rind Orange and lemon - Coconut Thai Shrimp And Rice
2 (10 oz.) cans chicken broth 1 cup water 1 teaspoon coriander ½ teaspoon cumin 1 teaspoon salt ½ teaspoon cayenne pepper Zest and juice of 2 limes (⅓ cup of juice) 7 cloves minced - Mariner Fondue
Makes about 1 ½ quarts 2 cans (10 ¾ oz each) condensed cream of celery soup 2 cup grated sharp process cheese 1 cup chunked cooked lobster ½ cup chopped cooked shrimp ½ cup chopped cooked - Salmon And Potato Casserole
4 potatoes, peeled and thinly sliced 3 tablespoons flour Salt and pepper 1 can (16 ounces) salmon, drained and flaked 1 medium onion, chopped 1 can (10 ¾ ounces) cream of mushroom soup ¼ cup - Salmon Bake
3 cans salmon, 1 lb each 4 cups bread crumbs, soft 10 slices 1 can tomatoes in puree, 1 lb. 1 green pepper, chopped 3 teaspoons lemon juice 1 can cream of onion soup, condensed 2 chicken - Shrimp Creole
1 ½ cup diced celery 1 ¼ cup chopped onion ¾ cup chopped bell pepper 1 (8oz) can tomato sauce 1 (28 oz) can whole tomatoes 1 clove garlic 1 teaspoon salt ¼ teaspoon pepper 6 drops Tabasco - Shrimp Marinara
1 (16 oz.) can of tomatoes, cut up 2 tbsp. minced parsley 1 clove of garlic, minced ½ teaspoon dried basil 1 teaspoon salt ¼ teaspoon pepper 1 teaspoon dried oregano 1 (6 oz.) can tomato - Stuffed Sardines
10g/¼ oz fresh parsley 3-4 garlic cloves, crushed 8-12 fresh or frozen sardines, prepared 30ml/2 tbsp lemon juice 50g/2oz plain flour 2.5ml/½ tsp ground cumin Olive oil, for brushing - Sweet And Sour Shrimp
4 to 5 servings (about 1 ½ quarts) 1 package (6 oz.) frozen Chinese pea pods, partially thawed 1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice) 2 tablespoons - Tuna Noodle Casserole
2 cans cream of celery soup ⅓ cup dry sherry ⅔ cup milk 2 tablespoons parsley flakes 10 ounces frozen peas 2 cans tuna, drained 10 ounces egg noodles, cooked 2 tablespoons butter - Tuna Salad Casserole
2 cans tuna, drained and flaked 1 can cream of celery soup 4 hard-cooked eggs, chopped 1 cup diced celery ½ cup mayonnaise ¼ teaspoon pepper 1 ½ cups crushed potato
