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Seafood Creole

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"This is a spicy sauce similar to etouffee. By adding seafood,
it becomes Seafood Creole. Due to the seasoning
mix, it is quite spicy. This can be controlled by
adjusting the amount of the peppers. I like mine
full strength, but for the wife I have to cut the
peppers down to 1/8 teaspoon each. This recipe
can easily be doubled or quadrupled for large
affairs. It goes great with rice, garlic bread, a
green salad and a good white wine, such as white
Merlot, white Cabernet, Johannisburg Riesling, or
Gewurztraminer. Use your favorite firm, white
fish fillets in this recipe. Canned diced
tomatoes can be used in place of chopping fresh
tomatoes."
Seafood Creole
Print it!
Author: Plain ole Bob
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 6
Ingredients
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried sweet basil
  • 1/4 cup butter
  • 1 cup peeled chopped tomato
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell pepper
  • 1 1/2 teaspoons minced garlic
  • 1 1/4 cups chicken stock
  • 1 cup canned tomato sauce
  • 1 teaspoon white sugar
  • 1/2 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
Instructions
  1. Mix together oregano,
    salt, white pepper, black pepper, cayenne pepper,
    thyme, and basil in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
Calories: 328 Fat: 10g Cholesterol: 224mg
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Coog's Seasoning

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