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
Scale
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
