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
Step-by-Step Guide
1. Prep the “Holy Trinity”: Finely dice the onion, green bell pepper, and celery. Mince the garlic. Having these ready ensures even cooking for the flavor base.
2. Sauté the Vegetables: In a large, heavy-bottomed skillet or Dutch oven, heat the oil over medium heat. Add the diced onion, pepper, and celery. Cook, stirring occasionally, for 5-7 minutes until soft and fragrant.
3. Build the Sauce: Add the garlic and cook for 30 seconds. Pour in the diced tomatoes, tomato sauce, and stock. Stir in all dried spices and seasonings. Bring to a simmer, then reduce heat to low. Let it cook uncovered for 15-20 minutes to thicken and develop depth.
4. Prepare the Seafood: While the sauce simmers, pat the shrimp, scallops, and fish chunks dry with a paper towel. This helps them sear slightly instead of steaming.
5. Cook the Seafood: Gently nestle all the seafood into the simmering sauce. Cover the skillet and cook for 5-7 minutes. Do not stir vigorously; gently shake the pan instead. The seafood is done when shrimp are pink and opaque, and fish flakes easily.
6. Final Touch: Remove from heat. Stir in the lemon juice, taste, and adjust seasoning if needed.
Serving Suggestions
Serve this vibrant Creole immediately over a bed of fluffy, long-grain white rice to soak up the sauce. For a classic presentation, mound the rice in the center of a shallow bowl and ladle the seafood and sauce around it. Garnish generously with chopped fresh parsley. A side of crusty French bread is perfect for sopping up every last bit. For a complete meal, pair with a simple green salad dressed with a light vinaigrette to balance the richness.
How-to Summary
Sauté onion, bell pepper, and celery to form the flavor base. Add tomatoes, stock, and spices to create a simmering sauce. Gently cook shrimp, scallops, and fish in the sauce until just done. Finish with lemon juice and serve over rice with parsley.
Frequently Asked Questions
Can I make this dish ahead of time? You can prepare the Creole sauce base (through step 3) up to 2 days in advance. Store it covered in the refrigerator. Reheat the sauce to a simmer before adding and cooking the fresh seafood just before serving.
What can I use if I don’t have seafood stock? Chicken or vegetable stock are excellent substitutes. For a more intense flavor, you can use bottled clam juice, diluted by half with water.
How can I make this dish spicier or milder? Control the heat primarily through the cayenne pepper. Start with 1/4 tsp for mild, or increase to 1 tsp for high heat. The optional hot sauce added at the end also lets individuals adjust their own serving.
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator first and pat it very dry. Adding frozen seafood will water down the sauce and lead to overcooking.
What other proteins can I use? Andouille sausage is a classic addition. For a non-seafood version, try diced chicken thighs or smoked turkey. Cook these fully in the sauce before adding any quick-cooking seafood.
Common Mistakes to Avoid
- Overcooking the Seafood: Add seafood last and cook just until opaque. Residual heat will continue to cook it slightly after you turn off the stove.
- Not Sautéing the “Holy Trinity” Enough: Take the time to cook the onion, pepper, and celery until truly soft. This builds a sweet, foundational flavor.
- Stirring Too Much After Adding Seafood: Agitating the pot can cause delicate fish and scallops to break apart. Gently shake the pan or spoon sauce over the top instead.
- Underseasoning: Creole food is boldly flavored. Taste the sauce after it simmers and again at the end, adjusting salt, pepper, and spices as needed.
Conclusion
This Seafood Creole brings the vibrant, soul-warming essence of Louisiana to your kitchen with straightforward steps. By building a robust sauce and adding seafood at the perfect moment, you create a restaurant-quality dish that’s both impressive and comforting. Remember to avoid overcooking, season confidently, and serve it hot over rice for the ultimate experience. It’s a flexible recipe that invites personal touches, making it a reliable favorite for any occasion.