:max_bytes(150000):strip_icc()/7168622-seafood-creole-coggsley-4x3-1-5e60899ee9ea402096f26aa974b1b170.jpg)
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.
Ingredients
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried sweet basil
- ¼ cup butter
- 1 cup peeled chopped tomato
- ¾ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped green bell pepper
- 1 ½ teaspoons minced garlic
- 1 ¼ cups chicken stock
- 1 cup canned tomato sauce
- 1 teaspoon white sugar
- ½ 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
Directions
Step 1
Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 328 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 26% |
| Cholesterol224mg | 75% |
| Sodium1019mg | 44% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein47g | |
| Vitamin C26mg | 128% |
| Calcium111mg | 9% |
| Iron5mg | 30% |
| Potassium935mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7970866_Grilled-Rockfish-Sandwich_Chef-Mo_2x1-1d3754de565a4cd3a412e11bbae2a986.jpg)
:max_bytes(150000):strip_icc()/7972712_Seasoned-Pan-Fried-Cod_SoupLovingNicole_2x1-9c65618f57c34f65b5cc1441cff47959.jpg)
:max_bytes(150000):strip_icc()/7814108_Baked-Asian-Rockfish_Chef-Mo_2x1-ab809c6924cb4ba28c9f81b1cd0e275e.jpg)
:max_bytes(150000):strip_icc()/7644799_Salmon-Stir-Fry_Cooking-with-Shelia_2x1-3bd2dc9c893a44a2bb573e76be95e1e9.jpg)
:max_bytes(150000):strip_icc()/7555292-homemade-fish-sticks-mfs-2x1-4a8d4e1245d5496c8858656cd783d535.jpg)
Leave feedback about this