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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ground white pepper
ground black pepper
dried thyme leaves
dried sweet basil
peeled chopped tomato
chopped green bell pepper
1 1/2 teaspoons
1 1/4 cups
canned tomato sauce
hot pepper sauce (such as Tabasco®)
peeled and deveined rock shrimp (thawed if frozen)
bay scallops (thawed if frozen)
haddock fillets (thawed if frozen) - cut into bite-size pieces
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!!
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 (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!
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 garlic bread.
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....
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
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