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Fresh From The Sea

Seafood Creole Recipe

Rick Oruch - Tuesday, February 04, 2020

Seafood Creole


¾ tsp oregano

½ tsp ground white pepper

½ tsp ground black pepper

½ tsp cayenne pepper

½ tsp thyme

½ tsp basil

2 Tbsp butter

2 Tbsp canola oil

1 cup peeled, chopped tomato

¾ cup chopped onion

¾ cup chopped celery

¾ cup chopped green bell pepper

1½ tsp minced garlic

1¼ cups chicken stock

1 cup canned tomato sauce

1 tsp sugar

½ tsp hot pepper sauce

2 bay leaves

1 pound peeled and deveined medium shrimp

1 pound bay scallops

1 pound favorite white fish fillets, cut into bite-size pieces


  1. Mix together oregano, white, black and cayenne pepper, thyme and basil in a small bowl; set aside.

  2. Melt butter and oil in a large Dutch oven over medium heat; stir in tomato, onion, celery, 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 shrimp, scallops and fish; bring sauce back to a simmer 

and cook until the shellfish and fish are opaque, about 20 more minutes.  Remove bay leaves to serve.

  1. Serve with hot cooked rice.

Yield:  6-8 servings

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