Spicy Seafood Creole Dish (Print Format)
A spicy creole sauce rich with fresh herbs, tomatoes, and tender seafood, great alongside rice and garlic bread.
# Ingredients:
→ Spices and Herbs
01 -
¾ teaspoon dried oregano
02 -
½ teaspoon salt
03 -
½ teaspoon ground white pepper
04 -
½ teaspoon ground black pepper
05 -
½ teaspoon cayenne pepper
06 -
½ teaspoon dried thyme leaves
07 -
½ teaspoon dried sweet basil
→ Vegetables and Aromatics
08 -
1 cup peeled, chopped tomato
09 -
¾ cup chopped onion
10 -
¾ cup chopped celery
11 -
¾ cup chopped green bell pepper
12 -
1 ½ teaspoons minced garlic
→ Liquids and Fats
13 -
¼ cup butter
14 -
1 ¼ cups chicken stock
15 -
1 cup canned tomato sauce
16 -
1 teaspoon white sugar
17 -
½ teaspoon hot pepper sauce (such as Tabasco®)
→ Bay Leaves
18 -
2 bay leaves
→ Seafood
19 -
1 pound peeled and deveined rock shrimp (thawed if frozen)
20 -
1 pound bay scallops (thawed if frozen)
21 -
1 pound haddock fillets (thawed if frozen), cut into bite-sized pieces
# Steps:
01 -
Combine oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl and set aside.
02 -
Melt butter in a large Dutch oven over medium heat. Add tomato, onion, celery, green bell pepper, and garlic; cook and stir until onions become translucent, approximately 5 minutes.
03 -
Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Lower heat to maintain a gentle simmer. Add seasoning blend and cook for 20 minutes to meld flavors.
04 -
Carefully fold in rock shrimp, bay scallops, and haddock pieces. Return to simmer and cook until seafood is opaque and cooked through, about 20 minutes. Remove bay leaves before serving.
# Tips:
01 -
Adjust cayenne and hot pepper sauce quantities to control spiciness according to preference.
02 -
Pairs well with white rice, garlic bread, green salad, and white wines like Merlot or Riesling.
03 -
Canned diced tomatoes can substitute fresh tomatoes if desired.