Seafood Creole
Ingredients
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried sweet basil
- ¼ cup butter
- 1 cup peeled chopped tomato
- ¾ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped green bell pepper
- 1 ½ teaspoons minced garlic
- 1 ¼ cups chicken stock
- 1 cup canned tomato sauce
- 1 teaspoon white sugar
- ½ teaspoon hot pepper sauce (such as Tabasco®)
- 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
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Instructions
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- 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.
- 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.
- 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.
Source
Original recipe: View Original