Description
Seafood Creole is a flavorful and hearty dish combining fresh shrimp, scallops, and haddock in a rich, tomato-based sauce infused with aromatic herbs and spices. This classic Creole recipe features a vibrant mix of vegetables and a blend of seasonings, simmered to perfection for a comforting, savory meal perfect for seafood lovers.
Ingredients
Scale
Seasoning Mix
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried sweet basil
Main Ingredients
- ¼ cup butter
- 1 cup chopped tomato
- ¾ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped green bell pepper
- 1½ teaspoons minced garlic
- 1¼ cups chicken stock
- 1 cup tomato sauce
- 1 teaspoon sugar
- ½ teaspoon hot pepper sauce
- 2 bay leaves
- 1 pound rock shrimp, thawed if frozen
- 1 pound bay scallops, thawed if frozen
- 1 pound haddock, thawed if frozen
Instructions
- Prepare Seasoning Mix: In a bowl, combine the dried oregano, salt, white pepper, black pepper, cayenne pepper, dried thyme leaves, and dried sweet basil. Mix thoroughly and set aside for later use.
- Cook Vegetables: In a large pot, melt the butter over medium heat. Add the chopped tomato, onion, celery, green bell pepper, and minced garlic. Cook the mixture until the onion becomes translucent and the vegetables soften, about 5 minutes.
- Add Liquids and Seasoning: Stir in the chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves into the pot with vegetables. Add the prepared seasoning mix and stir to combine evenly. Reduce the heat to low and simmer gently, stirring occasionally, for 20 minutes to allow the flavors to meld.
- Cook Seafood: Add the rock shrimp, bay scallops, and haddock pieces to the simmering sauce. Continue cooking until all the seafood turns opaque and firm, indicating it is fully cooked, approximately 20 minutes. Remove and discard the bay leaves before serving the dish.
Notes
- Use fresh seafood for the best flavor, but thawed frozen seafood works well too.
- Adjust the cayenne pepper or hot pepper sauce to control the spice level to your preference.
- Serve this dish over steamed rice or with crusty bread to soak up the delicious sauce.
- Leftover seafood creole can be refrigerated for up to 2 days and reheated gently on the stovetop.
