Seafood Creole

Delectable chunks of fish, rock shrimp, and scallops bask in a spicy Creole sauce. This would go great with hot cooked rice, garlic bread, a green salad, and a glass of good white wine.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 328 Calories

Ingredients

• 1 teaspoon white sugar
• 2 bay leaves
• 1 cup canned tomato sauce
• 1 cup peeled chopped tomato
• 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
• 0.5 teaspoon ground black pepper
• 0.75 cup chopped onion
• 0.25 cup butter
• 0.5 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 0.75 cup chopped celery
• 0.5 teaspoon ground white pepper
• 0.75 teaspoon dried oregano
• 1.5 teaspoons minced garlic
• 0.5 teaspoon dried thyme leaves
• 1.25 cups chicken stock
• 0.75 cup chopped green bell pepper
• 0.5 teaspoon hot pepper sauce (such as Tabasco®)
• 0.5 teaspoon dried sweet basil

Recipe Instructions

Step 1

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.

Step 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.

Step 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.

Step 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.