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
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 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
