Seafood Creole

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.

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

Ingredients

• ½ teaspoon salt
• ¼ cup butter
• ½ teaspoon ground black pepper
• 1 teaspoon white sugar
• ¾ cup chopped onion
• ¾ cup chopped celery
• 2 bay leaves
• ¾ teaspoon dried oregano
• ½ teaspoon ground white pepper
• 1 ½ teaspoons minced garlic
• ¾ cup chopped green bell pepper
• ½ teaspoon cayenne pepper
• 1 ¼ cups chicken stock
• ½ teaspoon hot pepper sauce (such as Tabasco®)
• ½ teaspoon dried thyme leaves
• 1 cup canned tomato sauce
• ½ teaspoon dried sweet basil
• 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

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.