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
Scale
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
