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Seafood Creole

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole.

Prep
Cook
Serves 6people
Ingredients
3/4
tsp dried oregano
1/2
tsp salt
1/2
tsp ground white pepper
1/2
tsp ground black pepper
1/2
tsp cayenne pepper
1/2
tsp dried thyme leaves
1/2
tsp 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
tsp minced garlic
1 1/4
cups chicken stock
1
cup canned tomato sauce
1
tsp white sugar
1/2
tsp hot pepper sauce (such as Tabasco®)
2
bay leaves
1
lb peeled and deveined rock shrimp (thawed if frozen)
1
lb bay scallops (thawed if frozen)
1
lb haddock fillets (thawed if frozen) - cut into bite-size pieces
Directions
1.
Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
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.
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.
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.

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