Seafood Creole Recipe

Name: Seafood Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R)); 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

Servings: persons

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(R))
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

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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3/4 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground black pepper, and more.

Yes, Seafood Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Creole

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