- Serves: 6 People
- Prepare Time: 30 min
- Cooking Time: 40 min
- Calories: 328
- Difficulty:
Hard
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This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. It goes great with rice, garlic bread, a green salad. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Ingredients
Directions
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque about 20 more minutes. Remove bay leaves to serve.
Seafood Creole
Seafood
Mar 24, 2020
Serves
6 People
Prepare Time
30 min
Cooking Time
40 min
Calories
328
Difficulty
Hard
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. It goes great with rice, garlic bread, a green salad. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Ingredients
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3/4 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon ground white pepper
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1/2 teaspoon ground black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon dried thyme leaves
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1/2 teaspoon dried sweet basil
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1/4 cup butter
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1 cup peeled chopped tomato
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3/4 cup chopped onion
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3/4 cup chopped celery
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3/4 cup chopped green bell pepper
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1 1/2 teaspoons minced garlic
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1 1/4 cups chicken stock
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1 cup canned tomato sauce
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1 teaspoon white sugar
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1/2 teaspoon hot pepper sauce (such as Tabasco®)
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2 bay leaves
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1 pound peeled and deveined rock shrimp (thawed if frozen)
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1 pound bay scallops (thawed if frozen)
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1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces
Directions
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque about 20 more minutes. Remove bay leaves to serve.
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