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Creole Grouper and Shrimp with Red Beans and Rice

Today was a cold and windy day on the farm and I needed to make something quick and hearty that would warm my bones. I usually buy freshly frozen fish when it's on sale and keep it in the freezer. It's an

easy meal when I don't have the energy to tackle anything time consuming. Rice and Cornbread mixes make this is a quick and tasty meal for a Monday night.


Olive Oil

1/2 cup chopped onion

Little smokies sausages, sliced

Zatarans Red Beans and Rice

3 cups of water

Canola Oil

2 Tablespoons of butter

2 grouper filets

14 medium sized frozen raw shrimp, peeled and deveined

1/2 cup Masa flour

4 tablespoons creole seasoning, I use Tony Chachere's

Lemon wedge

Krusteaz Country Cornbread mix

1/2 cup buttermilk

2 eggs

5 Tablespoons of butter


Bake the cornbread according to package instructions. Be sure to use buttermilk as it really makes this bread delicious.

For the rice, add a little olive oil in a 5 quart pot and brown the onions and the little smokies. Add three cups of water, rice, and seasoning mix. Follow package instructions.

Heat your fry pan to get it nice and hot, but not smoking. Rinse the fish and shrimp and dry with a paper towel. Mix the masa flour and creole seasoning mix. Add canola oil and butter in the fry pan (enough to generously coat the bottom of the pan). Dredge both sides of the fish and place it in the hot pan. Let the fish fry until it's nicely browned, then turn it over to brown on the other side. It depends on how thick your filet's are as to the time it will take, so watch it closely. Add the shrimp and brown each side, roughly 2 minutes on the first side and 1 minute on the other. Shrimp cooks very quickly. Serve the fish and shrimp on top of the red beans and rice. Add a squeeze of lemon if you like. Enjoy!


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