There’s something magical about sitting down to a steaming bowl of Seafood Creole—the irresistible aroma of simmering tomatoes and sweet peppers, the bold Cajun spices swirling through plump morsels of shrimp, crab, and scallops. This classic Southern dish is both comforting and vibrant, perfect for sharing with family or impressing friends at your next get-together. With just the right balance of heat, depth, and a little touch of coastal decadence, Seafood Creole will transport you straight to the heart of Louisiana every single time.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient for Seafood Creole plays a key role—the trinity of onion, pepper, and celery builds a foundation of flavor, while a lively mix of seafood turns it into a real celebration of the sea. Even if your pantry feels bare, a few fresh and canned staples combine to create magic in just 45 minutes.
- Olive oil: Adds richness and helps sauté those vegetables to sweet, golden perfection.
- Butter: A touch for velvety smoothness and classic Creole flavor.
- Onion (diced): Brings sweet depth that’s essential for any creole base.
- Green bell pepper (diced): Sweet and slightly grassy, this adds signature color and crunch.
- Celery stalks (diced): Gives freshness and gentle bitterness, rounding out the veggie mix.
- Garlic cloves (minced): Lends sharpness and aroma to wake up all the senses.
- Diced tomatoes (14.5 oz can, with juice): The heart of the sauce—juicy, tangy, and loaded with flavor.
- Tomato sauce (1/2 cup): Creams out the texture and deepens the savory tomato punch.
- Seafood or chicken broth (1/2 cup): Adds body and amplifies the oceanic notes.
- Creole seasoning (2 tsp): This fiery, herby blend brings everything together with a signature Louisiana kick.
- Dried thyme (1/2 tsp): Infuses gentle earthiness and warmth.
- Cayenne pepper (1/4 tsp, optional): For those who love an extra dash of heat and excitement.
- Bay leaf: Adds aromatic depth for a true creole backbone.
- Medium shrimp (1/2 lb, peeled and deveined): Delivers juicy sweetness and classic seafood appeal.
- Scallops or firm white fish (1/2 lb, cut in chunks): Melts into the sauce while adding delicate texture.
- Lump crab meat (1/2 lb): Treats every bite to buttery, briny luxury.
- Salt and pepper to taste: Brings all the flavors into crystal-clear focus.
- Chopped fresh parsley (2 tbsp): Adds a pop of color and a bright, herbal finish.
- Cooked white rice (for serving): The classic base, ready to soak up all that savory creole sauce.
How to Make Seafood Creole
Step 1: Sauté the Holy Trinity
Start by heating the olive oil and butter in a large skillet or Dutch oven over medium heat. Once it’s shimmering and fragrant, toss in your diced onion, green bell pepper, and celery. Let them sizzle, stirring now and then, for about 5 or 6 minutes until everything’s soft and the kitchen smells heavenly. This blend is essential for any good Southern recipe and lays a flavorful foundation for the Seafood Creole.
Step 2: Add Garlic and Build the Sauce
Next, stir in your minced garlic and cook for just about a minute—enough to release its fantastic aroma without letting it burn. Now, pour in the diced tomatoes (with their juice), tomato sauce, and broth. Sprinkle in the Creole seasoning, thyme, cayenne (if you love the heat), and tuck in the bay leaf. Give everything a good stir, bring it to a gentle simmer, and then reduce the heat so it can bubble peacefully for 15 to 20 minutes. During this time, the sauce will thicken slightly and the flavors will meld into something wonderful.
Step 3: Add the Seafood
Now for the fun part—carefully add the shrimp, chunks of scallops or fish, and the sweet lump crab meat. Stir gently so you don’t break up the seafood. Let everything simmer for just 5 to 7 minutes, long enough for the shrimp to turn pink and the other seafood to cook through but stay tender. Watch closely; you don’t want to overcook these beautiful ingredients and lose their luxurious texture.
Step 4: Finish and Serve
Fish out the bay leaf and give the sauce a taste. Adjust with salt and pepper if you like, and sprinkle in your fresh parsley for a burst of color and freshness. Spoon the bubbling Seafood Creole over mounds of hot, fluffy white rice, and get ready for oohs and aahs around the table!
How to Serve Seafood Creole
Garnishes
The finishing touches can take your Seafood Creole from great to unforgettable. A shower of chopped fresh parsley or thinly sliced green onions adds lively color. For a little tang and kick, offer lemon wedges at the table. And if you love spice, set out your favorite Louisiana hot sauce for drizzling—it’s the authentic Southern way.
Side Dishes
This dish is hearty on its own, but it pairs beautifully with simple Southern sides. Try it with buttery cornbread to mop up extra sauce, or a fresh green salad with a sharp vinaigrette to balance out the richness. If you want a bigger spread, consider serving red beans and rice, or a platter of sweet, crunchy coleslaw for contrast.
Creative Ways to Present
Don’t be afraid to put your own stamp on Seafood Creole. For a fun dinner party twist, serve it in individual ramekins or soup crocks alongside crusty baguette slices. Or, ladle over cheesy grits instead of rice for a true Creole comfort experience. You can even top a baked potato with leftovers for a decadent lunch the next day—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Seafood Creole is just as delicious the next day! Cool any leftovers quickly and transfer them to an airtight container. Pop it in the fridge where it will keep well for up to two days. The flavors continue to meld and deepen overnight, making tomorrow’s lunch or dinner a real treat.
Freezing
While you can freeze Seafood Creole, keep in mind that the texture of seafood can change when thawed. If you do freeze it, portion it into airtight freezer-safe containers after it has fully cooled. Try to enjoy it within one month for best taste and texture. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
For best results, reheat Seafood Creole slowly in a saucepan over low to medium heat, stirring gently and often. This prevents the seafood from becoming rubbery or overcooked. If the sauce seems too thick after chilling, drizzle in a little extra broth to revive it. Avoid microwaving if possible, since it’s easy to overcook the seafood that way.
FAQs
Can I use frozen seafood for Seafood Creole?
Absolutely! Just be sure to completely thaw and drain the seafood before adding it to your sauce to avoid excess water. Frozen shrimp, crab, or white fish can make this dish budget-friendly and convenient—just substitute equal amounts for fresh, and cook until just done.
How spicy is this Seafood Creole recipe?
It’s got a mild kick that’s family friendly, but you can easily control the heat. Skip the cayenne for a milder version or add extra for more spice. The Creole seasoning mix you choose will also impact the heat, so start on the conservative side if you’re sensitive and adjust to taste.
What if I don’t have all the types of seafood listed?
Seafood Creole is endlessly adaptable! Don’t stress about exact ingredients—use whatever combination of shrimp, crab, scallops, fish, or even crawfish you have on hand. You can even add a few slices of andouille sausage for a heartier, smoky flavor.
Is Seafood Creole gluten-free?
As written, yes! There’s no flour or gluten in the sauce (and you can serve it with gluten-free rice). Just double-check your Creole seasoning and broth labels to confirm they’re gluten-free.
Can I prepare the sauce ahead of time?
Definitely! You can make the tomato and vegetable sauce a day ahead and store it in the refrigerator. When you’re ready to serve, simply reheat the sauce, add the seafood, and simmer until just cooked through. This is a great way to save time for busy weeknights or entertaining.
Final Thoughts
If you’re looking for a recipe that feels like a warm hug and transports you right to the bayou, Seafood Creole is it. With its vibrant flavors, tender seafood, and a sauce you’ll want to eat by the spoonful, this is one dish you’ll come back to again and again. I hope you give it a try and make it your own—it’s sure to become a beloved classic in your kitchen.
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Seafood Creole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Non-Vegetarian
Description
Seafood Creole is a classic Creole dish packed with a flavorful blend of shrimp, scallops, and crab meat simmered in a rich tomato-based sauce. This spicy and hearty seafood stew is perfect served over fluffy white rice for a comforting and satisfying meal.
Ingredients
Main Dish:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1/2 cup tomato sauce
- 1/2 cup seafood or chicken broth
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound scallops or firm white fish, cut into chunks
- 1/2 pound lump crab meat
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Cooked white rice for serving
Instructions
- Sauté Vegetables: In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add the onion, bell pepper, and celery, and sauté for 5–6 minutes until softened.
- Add Aromatics and Sauce: Stir in the garlic and cook for 1 minute. Add the diced tomatoes, tomato sauce, broth, Creole seasoning, thyme, cayenne pepper (if using), and bay leaf. Bring to a simmer.
- Simmer: Reduce heat and let the sauce simmer for 15–20 minutes, stirring occasionally.
- Add Seafood: Add the shrimp, scallops or fish, and crab meat. Simmer for 5–7 minutes until seafood is cooked through.
- Season and Serve: Remove bay leaf, adjust seasoning, sprinkle with parsley, and serve over rice.
Notes
- Seafood Creole is versatile—use your choice of seafood.
- For a heartier version, add sliced andouille sausage.
- Store leftovers in the fridge for up to 2 days and reheat gently to preserve seafood texture.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 290
- Sugar: 5g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 195mg
