Seafood Creole
shrimp, bay, haddock, chicken, tomato, celery, onion, butter, sugar, garlic, hot pepper sauce, oregano
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
Directions for Seafood Creole Recipe
Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside. 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. 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. 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.
Read the full directions on Allrecipes.com
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