Estimated values based on the ingredient list; actual values may vary.
Seafood creole is a hearty dish bursting with flavors! I remember making it with my grandmother, who taught me that the secret is in the timing of the spices.
Directions
Directions
1
Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
2
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.
3
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.
4
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 is a hearty dish bursting with flavors! I remember making it with my grandmother, who taught me that the secret is in the timing of the spices.
Ingredients
☐3/4 teaspoon dried oregano
☐1/2 teaspoon salt
☐1/2 teaspoon ground white pepper
☐1/2 teaspoon ground black pepper
☐1/2 teaspoon cayenne pepper
☐1/2 teaspoon dried thyme leaves
☐1/2 teaspoon dried sweet basil
☐1/4 cup butter
☐1 cup peeled chopped tomato
☐3/4 cup chopped onion
☐3/4 cup chopped celery
☐3/4 cup chopped green bell pepper
☐1 1/2 teaspoons minced garlic
☐1 1/4 cups chicken stock
☐1 cup canned tomato sauce
☐1 teaspoon white sugar
☐1/2 teaspoon hot pepper sauce (such as Tabasco®)
☐2 bay leaves
☐1 pound peeled and deveined rock shrimp (thawed if frozen)
☐1 pound bay scallops (thawed if frozen)
☐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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