Description
Seafood Creole
Ingredients
For the Creole Sauce:
2 tbsp olive oil or butter
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14 oz) can diced tomatoes
1 cup tomato sauce
1 cup seafood stock (or chicken stock)
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper, to taste
For the Seafood:
1 lb shrimp, peeled and deveined
1/2 lb scallops
1/2 lb firm white fish (e.g., cod, grouper), cut into chunks
2 tbsp lemon juice
Optional Additions:
1/2 cup sliced andouille sausage (for extra flavor)
1 tbsp hot sauce (for more heat)
For Serving:
Cooked white rice
Fresh parsley, chopped (for garnish)
Instructions
Make the Creole Base:
Heat olive oil or butter in a large skillet over medium heat.
Add onion, bell pepper, and celery. Sauté until softened (about 5 minutes).
Stir in garlic and cook for another minute.
Build the Sauce:
Add diced tomatoes, tomato sauce, and seafood stock to the skillet.
Stir in smoked paprika, cayenne pepper, thyme, oregano, salt, and pepper.
Bring the mixture to a simmer and let it cook for 15–20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the Seafood:
Add the shrimp, scallops, and fish chunks to the simmering sauce.
Cover and cook for 5–7 minutes, or until the seafood is cooked through.
Stir in lemon juice for a fresh, tangy finish.
Optional Additions:
If using andouille sausage or hot sauce, add them during the simmering process for extra flavor.
Serve:
Spoon the Creole over cooked white rice.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
#SeafoodCreole #ComfortFood #CreoleCuisine
