Seafood Creole

4.9
(134)
104 Reviews
20 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.

Submitted by Plain ole Bob
Updated on December 7, 2022
close up view of Seafood Creole with shrimp and muscles in a black bowl with a spoon
20
20
20
20
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 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

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.

190 home cooks made it!

Nutrition Facts (per serving)

328 Calories
10g Fat
12g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 328
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 224mg 75%
Sodium 1019mg 44%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 47g 94%
Vitamin C 26mg 28%
Calcium 111mg 9%
Iron 5mg 30%
Potassium 935mg 20%

* 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.