Seafood Creole

Seafood Creole

56
Plain ole Bob 6

"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

1 h 10 m servings 328 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 11.8g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

56

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 d...

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!

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 (doublin...

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!

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 garl...

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...

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

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.

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.