Dive into the bold flavors of the South with this delightful Seafood Creole, a dish that celebrates a medley of seafood in a spicy tomato sauce! afoodCreole
Ingredients:
- 0.75 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried thyme leaves
- 0.5 teaspoon dried sweet basil
- 0.25 cup butter
- 1 cup peeled chopped tomato
- 0.75 cup chopped onion
- 0.75 cup chopped celery
- 0.75 cup chopped green bell pepper
- 1.5 teaspoons minced garlic
- 1.25 cups chicken stock
- 1 cup canned tomato sauce
- 1 teaspoon white sugar
- 0.5 teaspoon hot pepper sauce
- 2 bay leaves
- 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
Directions:
- Start by mixing the dried oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set this flavor explosion aside while you prep the rest.
- In a large Dutch oven, melt the butter over medium heat. Toss in the chopped tomatoes, onion, celery, green bell pepper, and garlic. Sauté until the onion turns translucent, about 5 minutes—smells heavenly, right?
- Next, stir in the chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Lower the heat, let it simmer, and bring all those flavors together for about 20 minutes.
- Time to add the star players! Gently stir in the rock shrimp, bay scallops, and haddock. Bring the sauce back to a simmer and let cook until the seafood is opaque and tender—this should take about another 20 minutes. Don’t forget to fish out the bay leaves before serving!
Serve this Seafood Creole hot, perhaps with a side of crusty bread or over a bed of rice, and enjoy a taste of the coast!