Description
This classic Seafood Creole recipe features a flavorful medley of shrimp, scallops, and haddock simmered in a rich, spicy tomato-based sauce infused with aromatic herbs and vegetables. Perfect for a comforting and hearty meal, it brings the vibrant tastes of Southern Creole cuisine to your table in about an hour.
Ingredients
Scale
Seasoning Mix
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried sweet basil
Main Ingredients
- ¼ cup butter
- 1 cup chopped tomato
- ¾ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped green bell pepper
- 1½ teaspoons minced garlic
- 1¼ cups chicken stock
- 1 cup tomato sauce
- 1 teaspoon sugar
- ½ teaspoon hot pepper sauce
- 2 bay leaves
- 1 pound rock shrimp, thawed if frozen
- 1 pound bay scallops, thawed if frozen
- 1 pound haddock, thawed if frozen
Instructions
- Prepare Seasoning Mix: In a bowl, combine the dried oregano, salt, white pepper, black pepper, cayenne pepper, dried thyme leaves, and dried sweet basil. Mix well and set aside.
- Cook Vegetables: Melt the butter in a large pot over medium heat. Add the chopped tomato, onion, celery, green bell pepper, and minced garlic. Cook, stirring occasionally, until the onion turns translucent, about 5 minutes.
- Add Liquids and Seasoning: Pour in the chicken stock and tomato sauce. Stir in the sugar, hot pepper sauce, and add the bay leaves. Add the prepared seasoning mix to the pot and stir until fully combined. Reduce the heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally to prevent sticking.
- Cook Seafood: Add the rock shrimp, bay scallops, and haddock to the pot. Continue to cook, stirring occasionally, until the seafood turns opaque and firms up, approximately 20 minutes. Remove the bay leaves and discard them before serving.
Notes
- Use fresh seafood whenever possible for the best flavor and texture.
- Adjust the amount of cayenne pepper and hot pepper sauce to control the spiciness of the dish.
- Serve over steamed rice or with crusty French bread for a complete meal.
- Leftovers can be stored in the refrigerator up to 2 days and reheated gently on the stovetop.
- Thaw frozen seafood in the refrigerator overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
