Seafood Creole

Seafood Creole

43 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Plain ole Bob
Recipe by  Plain ole Bob

“This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (43)

Rate This Recipe
pattik
33

pattik

This recipe was absolutely delish!! I made it for Valentine's supper tonight and it went over fabulously well with my significant other. :-) I made the recipe exactly as written like I aways do the first time and even though we both enjoyed this creole, I would do a couple of things different in the future. Firstly, the amount of hot pepper sauce was just a little bit too much heat for me...so would go down to a quarter teaspoon and put the tabasco bottle of the table for others who may need more. Then I would add at least another times as much peeled and chopped tomato, as I didn't really think there was enough. And finally, the sauce would have been better thickened up at the end with a bit of cornstarch and water. But honestly...it really was great just the way it turned out tonight even all of that said. I recommend trying it!!

pixiestix
19

pixiestix

This was amazing! The only thing I changed was I added a can of pettite diced tomatoes....my husband and I both loved it..all it needs is some crusty bread for dipping!

Debbie
14

Debbie

Grat flavor! Following some of the other suggestions, I made 1/2 recipe for most of the ingredients, but didn't half the tomato or spices. We like spicy, and would rate this spice 2/5 (doubling the spices). I did not use a thickener (forgot) but was fine without. Just cook the sauce down a little more to thicken and concentrate the flavors! Served with jalapeƱo cheese cornbread and green salad. Yum!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 47.2 g
  • 94%
  • Cholesterol
  • 224 mg
  • 75%
  • Sodium
  • 1019 mg
  • 41%

Based on a 2,000 calorie diet

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