Seafood Creole Recipe
If you’re looking to bring bold Southern flair into your kitchen, this Seafood Creole is guaranteed to wow both family and friends. Imagine a vibrant medley of plump shrimp, sweet crab, and tender fish or scallops, all simmered in a zesty tomato-based sauce with a classic, aromatic Creole vegetable trio. It’s a recipe brimming with coastal comfort and warm, spicy notes — a true celebration of seafood and spice, perfect for cozy gatherings or an adventurous weeknight meal.
Ingredients You’ll Need
When it comes to crafting a memorable Seafood Creole, the ingredients are both straightforward and absolutely essential. Each one layers in a unique flavor, color, or texture that makes this dish sing, so don’t skip even the smallest addition!
- Olive oil & unsalted butter: The perfect start for rich flavor and a glossy base for sautéing your veggies.
- Onion: Diced small, onion adds sweet depth and complexity right from the first sizzle.
- Bell pepper: Choose red or green for vibrant color and classic Creole crunch.
- Celery: This earthy staple rounds out the “holy trinity” of Creole cooking — don’t leave it out!
- Garlic: Minced garlic brings warmth and savory fragrance to every bite.
- Diced tomatoes (with juices): Go for a good-quality canned tomato, as it forms the hearty base of the sauce.
- Tomato sauce: Adds body and deep richness, making your sauce extra luscious.
- Worcestershire sauce: Just one teaspoon infuses subtle umami notes that set this dish apart.
- Hot sauce (optional): A dash brings that classic Southern kick — adjust to your spice threshold.
- Creole seasoning: This all-in-one blend delivers the authentic Louisiana flavor profile you crave.
- Paprika: Smoky and sweet, paprika amps up both color and complexity.
- Dried thyme: Earthy, floral notes from thyme balance the boldness beautifully.
- Salt & black pepper: Simple, but so critical for rounding out all the flavors.
- Shrimp (peeled and deveined): Opt for medium or large — you want them juicy and tender.
- Scallops or firm white fish: Scallops bring brininess; a fish like cod or snapper adds silky texture.
- Lump crab meat: Sweet and delicate, crab sends this Seafood Creole straight to celebration mode.
- Fresh parsley: Bright green parsley stirs in right at the end for freshness.
- Cooked white rice: It soaks up all those savory juices and brings everything together for serving.
How to Make Seafood Creole
Step 1: Sauté the Holy Trinity
Start by heating both olive oil and butter in a large skillet over medium heat. When the butter melts and starts to sizzle, add your diced onion, bell pepper, and celery. Sauté for about 5 minutes, stirring often, until the veggies have softened but not browned. This fragrant trio forms the backbone of authentic Seafood Creole and fills your kitchen with that unmistakable Louisiana aroma.
Step 2: Build the Flavor Base
Toss in the minced garlic and cook for about one minute, just until it’s fragrant. Now, pour in the canned diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, and your hot sauce if you like it spicy. Sprinkle in Creole seasoning, paprika, dried thyme, salt, and black pepper. Stir well to combine everything, making sure all those little flavor gems get a chance to mingle.
Step 3: Simmer and Thicken
Bring the mixture to a gentle simmer. Let it bubble away for about 10 minutes, stirring every now and then. This step concentrates all those incredible flavors and begins to thicken the sauce. If you love a thicker Creole, go ahead and simmer a few extra minutes — just before you add the seafood.
Step 4: Add the Seafood
Turn the heat down slightly and add your shrimp and scallops or fish chunks to the pan. Cook for 4 to 5 minutes, just until the seafood is opaque and perfectly cooked through. Seafood cooks faster than you might think, so keep an eye on it to avoid overcooking.
Step 5: Gently Fold in the Crab
Now, gently add the picked-over lump crab meat. Be careful not to break it up too much; you want those beautiful, sweet pieces intact. Simmer for another 1 to 2 minutes to warm through, then remove the skillet from the heat.
Step 6: Finish and Serve
Off the heat, stir in your chopped fresh parsley. Give one last gentle mix for a pop of color and herby freshness, then spoon your hot Seafood Creole over fluffy white rice and dig in while it’s steaming!
How to Serve Seafood Creole
Garnishes
A flourish of freshly chopped parsley and a few extra shakes of hot sauce can light up the bowl both visually and flavor-wise. A tiny wedge of lemon on the side is also pure magic with seafood — a quick squeeze brightens every bite.
Side Dishes
For sides, Serve your Seafood Creole with crusty French bread or warm cornbread for mopping up every last drop of sauce. Steamed okra, collard greens, or a crisp green salad round out the Southern feast without overwhelming the dish’s bold flavors.
Creative Ways to Present
If you’re entertaining, try serving Seafood Creole in small ramekins or over individual portions of rice in wide bowls for a modern twist. You can even set up a “Creole bar” with a variety of toppings — such as sliced green onions, extra hot sauce, or pickled okra — for a fun, interactive dinner experience that suits every guest.
Make Ahead and Storage
Storing Leftovers
Let your Seafood Creole cool completely before storing. Transfer leftovers to an airtight container and refrigerate right away. The flavors will deepen overnight, making tomorrow’s meal arguably even tastier! Plan to enjoy leftovers within 2-3 days for best quality.
Freezing
Seafood Creole can be frozen, but it’s best to separate the rice and freeze only the sauce and seafood mixture to prevent sogginess. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm slowly in a saucepan over low heat until hot, stirring gently to avoid breaking up the seafood. Add a splash of water or broth if the sauce is too thick, and keep heat low to maintain the tenderness of the shrimp and fish.
FAQs
Can I use different kinds of seafood in this Seafood Creole?
Definitely! Seafood Creole is incredibly versatile. You can swap in crawfish tails, calamari, or other firm white fish depending on what’s available or what you love. The key is to use seafood that cooks quickly and holds its texture well in the simmering sauce.
Is this dish very spicy?
The base recipe has a mild to moderate kick. You can easily control the heat by adjusting the amount of hot sauce or even adding a pinch of cayenne. For a family-friendly version, leave the hot sauce on the table so each person can spice up their own bowl.
Can I make Seafood Creole dairy-free?
Absolutely. The only dairy component here is the unsalted butter. Just swap it for a non-dairy butter or add an extra drizzle of olive oil. The flavors will still be rich and authentic!
How can I make the sauce thicker?
If you prefer a heartier sauce, simply simmer the tomato mixture a bit longer before adding your seafood. Some people like to stir in a spoonful of tomato paste or even a dusting of flour for extra thickness — just add gradually to reach your desired consistency.
What type Main Course
Classic, fluffy long-grain white rice is traditional and perfect for soaking up the bold sauce. However, brown rice or even cauliflower rice are delicious alternatives if you’re looking for something a bit different or healthier.
Final Thoughts
Seafood Creole is the kind of dish that turns a simple dinner into a mini-Creole celebration. It’s vibrant, full of character, and endlessly adaptable to your personal seafood favorites. If you haven’t tried this classic yet, there’s no better time to gather your ingredients and treat yourself to a taste of the bayou at home!
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Seafood Creole Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Seafood Creole recipe is a flavorful and spicy Southern dish featuring shrimp, scallops, and lump crab meat in a rich tomato-based sauce. Serve it over a bed of white rice for a satisfying meal.
Ingredients
For the Seafood Creole:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion (diced)
- 1 bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 (14.5-ounce) can diced tomatoes (with juices)
- ½ cup tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound shrimp (peeled and deveined)
- ½ pound scallops or fish chunks (such as cod or snapper)
- ½ pound lump crab meat (picked over for shells)
- 2 tablespoons chopped fresh parsley
- cooked white rice for serving
Instructions
- Heat olive oil and butter: In a large skillet over medium heat, heat olive oil and butter.
- Sauté vegetables: Add diced onion, bell pepper, and celery. Cook until softened.
- Add seasonings: Stir in garlic, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, Creole seasoning, paprika, thyme, salt, and black pepper. Simmer for 10 minutes.
- Cook seafood: Add shrimp and scallops (or fish) and cook until opaque. Fold in crab meat and simmer briefly.
- Finish and serve: Remove from heat, stir in parsley, and serve hot over cooked white rice.
Notes
- Adjust the heat level by adjusting the hot sauce amount.
- For a thicker sauce, simmer longer before adding seafood.
- Substitute with other firm white fish or crawfish as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg
