Seafood Creole Recipe - Allrecipes.com
Seafood Creole Recipe
  • READY IN ABOUT hrs

Seafood Creole

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Feb 14, 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!!

 
Mar 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!

 

62 Ratings

Feb 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!

 
Feb 27, 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!

 
Feb 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....

 
Feb 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.

 
Feb 12, 2012

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

 
Feb 21, 2012

Wow -- this is good stuff! I used the amount of cayenne as stated, but I tripled the oregano, thyme, and basil. I used olive oil, rather than butter.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 224 mg
  • 75%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 47.2 g
  • 94%
  • Sodium
  • 1019 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Seafood Paella

See how to make a traditional Spanish seafood stew.

Seafood Cioppino

This top-rated stew boasts 5 kinds of seafood in a garlicky tomato sauce.

Seafood Gumbo

Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States