Ingredients for Seafood Creole
- Dried Oregano
- 1 teaspoon salt
- ½ teaspoon white pepper
- Ground Black Pepper
- ¼ teaspoon cayenne pepper
- Dried Thyme Leaves
- Dried Sweet Basil Leaves
- 4 tablespoons butter
- Tomatoes
- 1 medium onion (chopped)
- 2 celery stalks (chopped)
- 1 green bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 cups chicken stock
- Canned Tomato Sauce
- White Sugar
- 1 tablespoon hot pepper sauce
- 2 bay leaves
- 1 pound rock shrimp (peeled and deveined)
- Bay Scallop
- Haddock Fillet
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How to Make Seafood Creole
- Prepare the spice blend: In a small bowl, combine 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon white pepper, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper (or more, to taste), 1 teaspoon dried thyme, and 1 teaspoon dried basil. Set aside.
- Sauté the vegetables: Melt 4 tablespoons of butter in a large Dutch oven over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 4 cloves garlic (minced). Cook and stir until the onion is translucent, about 5 minutes.
- Build the sauce: Stir in 1 (28 ounce) can crushed tomatoes, 2 cups chicken stock, 1 (15 ounce) can tomato sauce, 1 tablespoon sugar, 1 tablespoon hot pepper sauce (like Tabasco), and 2 bay leaves.
- Simmer the sauce: Reduce heat to low, bring the sauce to a simmer, and stir in the prepared spice blend. Simmer for 20 minutes, allowing the flavors to meld.
- Add the seafood: Gently stir in 1 pound rock shrimp (peeled and deveined), 1 pound bay scallops, and 1 pound haddock (cut into 1-inch pieces).
- Finish cooking: Bring the sauce back to a simmer and cook until the shellfish and fish are opaque and cooked through, about 20 minutes. Remove bay leaves before serving.
- Serve and enjoy your delicious Seafood Creole! Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
22g
Fat
26g
Carbs
4g
