Seafood Creole

Name: Seafood Creole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: ¾ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon ground white pepper; ½ teaspoon ground black pepper; ½ teaspoon cayenne pepper; ½ teaspoon dried thyme leaves; ½ teaspoon dried sweet basil; ¼ cup butter; 1 cup peeled chopped tomato; ¾ cup chopped onion; ¾ cup chopped celery; ¾ cup chopped green bell pepper; 1 ½ teaspoons minced garlic; 1 ¼ cups chicken stock; 1 cup canned tomato sauce; 1 teaspoon white sugar; ½ 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

Rating: 4.85 stars

123 Ratings
95 Reviews
14 Photos

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.

By Plain ole Bob

Gallery

Recipe Summary

prep:

30 mins

cook:

40 mins

total:

1 hr 10 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.

Advertisement
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

328 calories; protein 47.2g 94% DV; carbohydrates 11.8g 4% DV; fat 10g 15% DV; cholesterol 224.1mg 75% DV; sodium 1018.8mg 41% DV. Full Nutrition

Reviews (95)

Most helpful positive review

pattik

02/15/2012

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!! Read More

Helpful

(44)

123 Ratings

5 star values: 108
4 star values: 12
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pattik

02/14/2012

Helpful

(44)

pixiestix

03/03/2012

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! Read More

Helpful

(24)

Debbie

02/23/2012

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 jalapeño cheese cornbread and green salad. Yum! Read More

Helpful

(16)

connielee

02/24/2012

Absolutely wonderful! I didn't have any celery on hand so I simply substituted celery salt for the table salt and I added some sausage that needed to be used up. I served with just with garlic bread. Read More

Helpful

(7)

Stacy63

02/28/2012

Loved this recipe! Added a serrano pepper as we like things quite spicy and left out the fish. Served over a little bit of white rice. This will be a repeat in our house! Read More

Helpful

(7)

Dana613

02/20/2012

MADE THIS RECIPE AND WAS TOTALLY AWSOME I ALSO ADDED SOME ANDOUILLE SAUSAGE AND I SERVED IT OVER POLENTA. I DIDNT ADD THE TABASCO AND USED 1/2 OF THE CAYENNE.......LITTLE TO HOT FOR DAD....BUT JUST THE RIGHT SPICE FOR ME...TOTALLY YUMMYLICIOUS.... Read More

Helpful

(7)

Belinda

02/12/2012

This is A-M-A-Z-I-N-G!!!!!!!!!! You HAVE to try it!!!! You will NOT be disapointed at all. Read More

Helpful

(5)

John Mark

02/25/2013

Excellent recipe but I improved it by adding a bottle of clam juice. Fresh herbs are nice too! Tried it once with Andouille sausage and that was a nice substitution for the scallops. Read More

Helpful

(4)

MICKE

03/20/2012

Didn't have tomato sauce just put in a little extra chopped tomatoes and a little more stock. Also added 2 tsp bottled Cajun seasoning. Excellent served over rice. Read More

Helpful

(4)

More Reviews

Back to Seafood Creole

All Reviews for Seafood Creole

- of Reviews

Nutritional Information

Seafood Creole

Servings Per Recipe: 6
Calories: 328.2

% Daily Value *

protein: 94 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 15 %

saturated fat: 26 %

cholesterol: 75 %

vitamin a iu: 22 %

niacin equivalents: 59 %

vitamin b6: 26 %

vitamin c: 43 %

folate: 8 %

calcium: 11 %

iron: 30 %

magnesium: 23 %

potassium: 26 %

sodium: 41 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Seafood Creole

1 of 95

All Reviews

pattik

02/14/2012

Helpful

(44)

pixiestix

03/03/2012

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!

Helpful

(24)

Debbie

02/23/2012

Helpful

(16)

connielee

02/24/2012

Absolutely wonderful! I didn't have any celery on hand so I simply substituted celery salt for the table salt and I added some sausage that needed to be used up. I served with just with garlic bread.

Helpful

(7)

Stacy63

02/28/2012

Loved this recipe! Added a serrano pepper as we like things quite spicy and left out the fish. Served over a little bit of white rice. This will be a repeat in our house!

Helpful

(7)

Dana613

02/20/2012

Helpful

(7)

Belinda

02/12/2012

This is A-M-A-Z-I-N-G!!!!!!!!!! You HAVE to try it!!!! You will NOT be disapointed at all.

Helpful

(5)

John Mark

02/25/2013

Excellent recipe but I improved it by adding a bottle of clam juice. Fresh herbs are nice too! Tried it once with Andouille sausage and that was a nice substitution for the scallops.

Helpful

(4)

MICKE

03/20/2012

Didn't have tomato sauce just put in a little extra chopped tomatoes and a little more stock. Also added 2 tsp bottled Cajun seasoning. Excellent served over rice.

Helpful

(4)