Seafood Creole
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Author: Plain ole Bob
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 6
  • 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
  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
Recipe by Coog's Finest Recipe Blog at