North Meets South: Pike Creole

This recipe pairs a traditional Southern dish with the great flavor of Northern Pike to get a delicious mix. The Pike was caught in North Dakota on a tip from a local fisherman. The preparation time and cooking time is a little longer on this dish but it is worth the invested time. This dish will feed about 4-5 people and is great on a chilly night next to the fire.

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Dutch Oven
Cutting board

2 Northern Pike Fillets, cut into 1 inch squares
4 Celery stalks, finely chopped
1 bell pepper, chopped
1/2 white onion, finely chopped
3 garlic cloves, diced
2 tomatoes, roughly chopped
1 can tomato sauce
1 cup water
1/4 cup Worcestershire sauce
2 bay leaves
Ground black pepper
1 teaspoon Cajun seasoning


Fish, Vegetables, and Seasoning

– Heat the Dutch Oven over the fire.
– Add the bell pepper, onion, garlic, bay leaves and celery. Allow the mixture to cook until the celery becomes tender.
– Add the fish, stir, and allow to cook until the fish is white on the outside of each piece.
– Stir in the Worcestershire sauce, tomato sauce, water, and tomatoes. Spice with the salt and black pepper to taste.
– Add the Cajun seasoning and bring the mixture to a boil, uncovered.
– Cook for 15-20 minutes and as the dish thickens.

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