Seafood Creole

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

INGRIDIENT

¾ teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground white pepper

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon dried thyme leaves

½ teaspoon dried sweet basil

¼ cup butter

1 cup peeled chopped tomato

¾ cup chopped onion

¾ cup chopped celery

¾ cup chopped green bell pepper

1 ½ teaspoons minced garlic

1 ¼ cups chicken stock

1 cup canned tomato sauce

1 teaspoon white sugar

½ teaspoon hot pepper sauce (such as Tabasco®)

2 bay leaves

1 pound peeled and deveined rock shrimp (thawed if frozen)

1 pound bay scallops (thawed if frozen)

1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 328 calories; protein 47.2g; carbohydrates 11.8g; fat 10g; cholesterol 224.1mg; sodium 1018.8mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your tools and utensils to your ingredients . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for all of home chef.

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