Description
This classic Seafood Creole recipe is a flavorful and hearty dish featuring a blend of shrimp, scallops, and haddock simmered in a spiced tomato-based sauce with aromatic vegetables and herbs. Perfectly balanced with a mild heat and rich seasonings, this Creole stew showcases the vibrant flavors of the Gulf Coast in a comforting one-pot meal.
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
Vegetables and Aromatics
- 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
Liquids and Sauces
- 1¼ cups chicken stock
- 1 cup tomato sauce
- 1 teaspoon sugar
- ½ teaspoon hot pepper sauce
- 2 bay leaves
Seafood
- 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, 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 the chopped tomato, onion, celery, green bell pepper, and minced garlic. Sauté until the onion becomes translucent, about 5 minutes, allowing the vegetables to soften and develop their flavors.
- Add Liquids and Seasoning: Stir in the chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Add the prepared seasoning mix and stir thoroughly to combine all ingredients. Reduce the heat to low and let the mixture simmer, stirring occasionally, for 20 minutes to meld the flavors.
- Cook Seafood: Add the rock shrimp, bay scallops, and haddock to the pot. Continue cooking over medium-low heat, stirring gently, until the seafood turns opaque and firm, approximately 20 minutes. Remove and discard the bay leaves before serving the creole stew hot.
Notes
- Use fresh seafood whenever possible for the best flavor and texture.
- Adjust the cayenne and hot pepper sauce to suit your preferred heat level.
- Serve over white rice or with crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
