Seafood Creole Recipe
If you love bold flavors and a dish that brings the vibrancy of New Orleans right into your kitchen, then this Seafood Creole Recipe is going to be your new favorite. Rich, aromatic, and bursting with a beautiful medley of fresh seafood, it combines herbs, spices, and vegetables into a hearty sauce that clings perfectly to each piece of fish and shellfish. Whether you’re cooking for a family dinner or a weekend gathering, this dish promises layers of flavor that’ll have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients for this Seafood Creole Recipe is simple, yet crucial. Each component plays a special role, bringing color, texture, and that unmistakable Creole taste to the pot.
- Dried oregano (¾ teaspoon): Adds a warm, slightly bitter herbaceous note that blends beautifully with other spices.
- Salt (½ teaspoon): Enhances all the natural flavors in the dish.
- White pepper (½ teaspoon): Offers a subtle heat with a delicate, earthy flavor.
- Black pepper (½ teaspoon): Provides a mild punch of spice.
- Cayenne pepper (½ teaspoon): Delivers a perfect touch of heat to balance richness.
- Dried thyme leaves (½ teaspoon): Imparts a gentle, woodsy aroma that’s a Creole kitchen staple.
- Dried sweet basil (½ teaspoon): Adds a hint of sweetness and freshness.
- Butter (¼ cup): Used as the base for sautéing, it brings richness and smooth texture.
- Chopped tomato (1 cup): Gives the dish its vibrant color and fresh acidity.
- Chopped onion (¾ cup): Adds sweetness and depth as it softens during cooking.
- Chopped celery (¾ cup): Provides a refreshing crunch and subtle bitterness.
- Chopped green bell pepper (¾ cup): Contributes a mild peppery flavor and bright color.
- Minced garlic (1½ teaspoons): Infuses the dish with its unmistakable pungent aroma.
- Chicken stock (1¼ cups): Creates a flavorful liquid base, adding savory depth.
- Tomato sauce (1 cup): Thickens and enriches the sauce with a natural tang.
- Sugar (1 teaspoon): Balances acidity from tomatoes for a harmonious flavor.
- Hot pepper sauce (½ teaspoon): Adds a subtle kick without overwhelming the dish.
- Bay leaves (2): Infuse a distinct herbal fragrance during simmering.
- Rock shrimp, thawed if frozen (1 pound): Offers a sweet, firm texture that holds up beautifully in the sauce.
- Bay scallops, thawed if frozen (1 pound): Bring mild sweetness and tender bite.
- Haddock, thawed if frozen (1 pound): Provides a mild, flaky fish base that absorbs flavors wonderfully.
How to Make Seafood Creole Recipe
Step 1: Prepare Seasoning Mix
Start by combining all your dried herbs and spices in a small bowl. This blend of oregano, salt, white and black pepper, cayenne, thyme, and basil will form the backbone of your Seafood Creole Recipe’s signature flavor. Setting this mix aside early helps you have it ready to add just at the right moment.
Step 2: Cook Vegetables
In a large pot, melt the butter over medium heat. Once melted, add your chopped tomato, onion, celery, green bell pepper, and minced garlic. Sauté these together until the onion turns translucent and the vegetables soften, about 5 minutes. This step is where the base flavor builds, so take your time and enjoy the wonderful aromas filling your kitchen.
Step 3: Add Liquids and Seasoning
Next comes the heart of the sauce. Pour in the chicken stock and tomato sauce, then sprinkle in the sugar and hot pepper sauce. Toss in the bay leaves along with your well-prepared seasoning mix. Stir everything together, reduce the heat, and let it simmer gently for 20 minutes. This slow simmer allows the flavors to marry and deepen, creating an inviting sauce you’ll want to dive into right away.
Step 4: Cook the Seafood
Lastly, add the thawed shrimp, scallops, and haddock to your bubbling pot. Continue cooking with the lid partially on until the seafood turns opaque and firms up perfectly, around 20 minutes. This gentle cooking keeps the seafood tender and bursting with the flavors it has soaked up. Remember to remove and discard the bay leaves before serving to keep your dish smooth and pleasant.
How to Serve Seafood Creole Recipe
Garnishes
Fresh herbs like chopped parsley or green onions brighten the rich sauce and add a pop of color. A wedge of lemon on the side can be squeezed over for an extra hint of freshness that cuts through the hearty flavors beautifully.
Side Dishes
Seafood Creole pairs wonderfully with fluffy white rice, which helps soak up every bit of the luscious sauce. You might also serve it alongside crusty French bread for dipping, or a simple green salad for a crisp, refreshing contrast.
Creative Ways to Present
For a fun twist, serve the Seafood Creole in hollowed-out bell peppers or over creamy grits. Plating it in individual ramekins or shallow bowls can make this comforting dish feel extra special for guests or a cozy night in.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight, making for even tastier leftovers.
Freezing
Seafood Creole Recipe can be frozen, but for best results, freeze the sauce separately from the seafood to maintain texture. Use freezer-safe containers and consume within 2 months for optimal freshness.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent sticking or overcooking the seafood. Adding a splash of chicken stock or water can help loosen the sauce if it has thickened during storage.
FAQs
Can I substitute the seafood in this recipe?
Absolutely! While rock shrimp, bay scallops, and haddock are traditional, you can use other firm white fish, crab meat, or even peeled mussels depending on what you have or prefer.
Is this recipe spicy?
It has a mild to moderate heat thanks to the cayenne pepper and hot sauce, but you can easily adjust these to suit your taste preferences.
Can I make this recipe vegetarian?
For a vegetarian twist, omit the seafood and use vegetable broth instead of chicken stock, adding hearty vegetables like mushrooms and okra to keep the Creole spirit alive.
What’s the difference between Creole and Cajun cooking in this context?
Creole cooking typically includes tomatoes and has a slightly more complex spice blend, while Cajun cooking leans towards a darker roux and often omits tomatoes. This Seafood Creole Recipe highlights that Creole tradition with its tomato base and aromatic herbs.
How do I know when the seafood is perfectly cooked?
Seafood is cooked when it turns opaque and firm but still tender. Overcooking can make it rubbery, so watch carefully and remove from heat promptly once done.
Final Thoughts
There’s something truly special about sharing a pot of this vibrant Seafood Creole Recipe with friends and family. It’s a beautiful blend of flavors and textures that makes each bite a joyful experience. If you’re looking to bring a taste of Creole heritage into your home with a dish that’s both comforting and exciting, this recipe will not disappoint. Cheers to many delicious meals ahead!
Print
Seafood Creole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
A flavorful and hearty seafood creole recipe featuring a medley of rock shrimp, bay scallops, and haddock simmered in a rich tomato-based sauce seasoned with a blend of herbs and spices. This dish combines fresh vegetables and aromatic spices, making it a perfect Creole-inspired meal that is both satisfying and delicious.
Ingredients
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 dried oregano, salt, white pepper, black pepper, cayenne pepper, dried thyme leaves, and dried sweet basil. Mix well and set aside for later use.
- Cook Vegetables: In a large pot, melt the butter over medium heat. Add chopped tomato, onion, celery, green bell pepper, and minced garlic. Cook these vegetables until the onion turns translucent, approximately 5 minutes, stirring occasionally to prevent sticking.
- Add Liquids and Seasoning: Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves into the pot with the vegetables. Add the prepared seasoning mix and stir thoroughly to combine all ingredients. Reduce the heat to low and let the sauce simmer gently, stirring occasionally, for 20 minutes to develop flavors.
- Cook Seafood: Add the rock shrimp, bay scallops, and haddock to the simmering sauce. Cook the seafood mixture until the shrimp and scallops become opaque and the fish is firm to the touch, about 20 minutes. Be careful not to overcook. Before serving, remove and discard the bay leaves from the pot.
Notes
- Ensure all seafood is fully thawed prior to cooking to allow even cooking.
- Adjust the cayenne pepper and hot sauce to taste for desired spice level.
- Serve over steamed rice or with crusty French bread to complement the rich sauce.
- This dish can be made with other firm white fish if haddock is not available.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
