If you love cozy, flavor-packed comfort food with a little Southern flair, Seafood Creole absolutely delivers. Imagine tender shrimp, juicy scallops, and sweet crab meat nestled in a rich tomato sauce bursting with the essential trinity of onion, bell pepper, and celery—every bite feels like a warm hug straight from Louisiana. With its balance of bright flavors, gentle heat, and beautiful presentation, this classic Seafood Creole recipe brings a taste of New Orleans right to your kitchen table. Get ready for a delicious meal that begs to be shared!
Ingredients You’ll Need
This Seafood Creole recipe keeps things simple but vibrant, relying on a handful of pantry staples and fresh seafood to do most of the heavy lifting. Every ingredient plays a key part—whether it’s building layers of flavor, adding rich color, or lending irresistible texture to the final dish.
- Olive oil: The base of your sauté, bringing everything together with a touch of heart-healthy richness.
- Onion (chopped): Start with a medium yellow onion for sweet, aromatic depth in every bite.
- Green bell pepper (chopped): Fresh, grassy notes and a pop of color make this an essential part of the Creole trinity.
- Celery stalks (chopped): Adds subtle crunch and classic Louisiana flavor to your sauce.
- Garlic cloves (minced): For a fragrant lift that keeps the tomato base lively and aromatic.
- Diced tomatoes (with juice): Use a 14.5-ounce can for that tangy, saucy backbone every Seafood Creole deserves.
- Tomato sauce: An 8-ounce can ensures a silky, rich stew consistency.
- Seafood stock or chicken broth: Just half a cup—use seafood stock for extra ocean flavor, or chicken broth if that’s what’s handy!
- Tomato paste: A heaping tablespoon thickens the sauce and amplifies the tomato goodness.
- Worcestershire sauce: This savory splash deepens the umami and rounds out all the bright flavors.
- Creole seasoning: The heart of the dish—use your favorite blend for balanced heat and spice.
- Paprika: A teaspoon adds smoky, vibrant undertones to the stew.
- Cayenne pepper (optional): Just a quarter teaspoon brings gentle heat; adjust to your spice level.
- Dried thyme: Lends a subtle herby note that quietly supports the bold flavors.
- Salt and pepper: Always season to taste—a little goes a long way to pull every ingredient together.
- Medium shrimp (peeled and deveined): Half a pound cooks quickly and turns beautifully pink in the Creole sauce.
- Bay scallops: Half a pound brings tender, buttery bites throughout the dish.
- Lump crab meat (picked over for shells): Half a pound for sweet, delicate flavor; make sure there are no sneaky shells hiding!
- Fresh parsley (chopped): Two tablespoons brighten the final dish and add a lovely burst of color.
- Lemon juice: A final splash brings everything together with zesty freshness.
- Cooked white rice (for serving): The classic base—fluffy and perfect for soaking up all the flavorful sauce!
How to Make Seafood Creole
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Toss in the onion, bell pepper, and celery—these three are affectionately known as the “holy trinity” in Creole cooking. Sauté for about five minutes, stirring occasionally, until the vegetables are softened and their aromas fill your kitchen. This gentle start is essential, since it creates a sweet-savory base that all the other flavors will build upon.
Step 2: Add Garlic and Build the Sauce
Stir in the minced garlic, letting it cook just for one more minute until fragrant. Next, pour in the diced tomatoes (juice and all), tomato sauce, seafood stock or broth, and tomato paste. Add the Worcestershire sauce, Creole seasoning, paprika, cayenne (if you want a spicier kick), dried thyme, plus a generous sprinkle of salt and pepper. Stir everything well and bring the mixture to a gentle simmer—now you really start to smell that classic Seafood Creole aroma!
Step 3: Simmer and Develop the Flavors
Keep the heat medium-low and allow your sauce to simmer uncovered for about 15 minutes, stirring occasionally. This is where the tomato base thickens and the flavors have time to meld. The vegetables soften, the spices deepen, and everything becomes lusciously saucy, ready to welcome the seafood.
Step 4: Cook the Shrimp and Scallops
Toss in your shrimp and bay scallops, stirring gently so they’re coated in the robust tomato sauce. Let everything simmer for another 5 to 7 minutes, just until the shrimp turn pink and opaque, and the scallops are perfectly tender. Don’t overcook—you want that irresistible melt-in-your-mouth seafood texture!
Step 5: Add Crab, Parsley, and Lemon
Now carefully fold in the delicate lump crab meat, being gentle so the pieces stay intact. Cook for another 2 minutes, then stir in the fresh parsley and lemon juice. This last step wakes up the whole dish, adding brightness and a fresh pop of color to your Seafood Creole. Serve immediately, spooned generously over fluffy white rice.
How to Serve Seafood Creole
Garnishes
A sprinkle of chopped fresh parsley never goes amiss—it’s tradition, and it adds that irresistible burst of green! If you’re feeling extra festive, a few thin lemon slices or lemon zest curls on top bring out the seafood’s freshness. Want to dial up the Southern charm? Scatter a pinch of extra Creole seasoning or a couple dashes of hot sauce right before serving.
Side Dishes
Steamed or buttery white rice is a must for catching every drop of that rich sauce, but Seafood Creole absolutely shines with a side of crusty French bread or cornbread. If you want something lighter, try a simple side salad with a bright, citrusy vinaigrette or quick sautéed greens for a touch of balance (and color!) on your plate.
Creative Ways to Present
For an elegant party touch, serve the Seafood Creole in individual bowls over rice, with a pretty sprinkle of parsley on top. Hosting a crowd? Offer it buffet style, letting everyone customize their own bowl with extra garnishes and a couple of lemon wedges on the side. Or, for a Cajun-inspired dinner, serve inside hollowed-out bread bowls for a dramatic—yet totally comforting—presentation.
Make Ahead and Storage
Storing Leftovers
Seafood Creole keeps well in the fridge for up to two days. Cool any leftovers quickly and store in an airtight container—just remember, the longer it rests, the bolder those flavors will become!
Freezing
You can freeze Seafood Creole for up to one month, but keep in mind the texture of shrimp and scallops may change slightly once thawed. For best results, cool the dish thoroughly, portion it into airtight containers, and freeze without the rice. Defrost overnight in the fridge before reheating.
Reheating
To reheat, place your leftovers in a saucepan and warm gently over medium-low heat until heated through, stirring occasionally. If it seems a little thick, splash in a bit more seafood stock or water, and don’t forget to taste and adjust seasoning if needed. Microwaving works in a pinch—just use short intervals and stir between each to avoid overcooking the seafood.
FAQs
Can I use different seafood in Seafood Creole?
Absolutely! Feel free to swap the shrimp, scallops, or crab with firm white fish, crawfish, or even mussels. The beauty of Seafood Creole is its flexibility—choose what’s freshest or most available to you.
Is Seafood Creole very spicy?
It’s easy to adjust the heat to your liking! The recipe includes just a hint of cayenne for gentle warmth. If you prefer mild flavors, you can omit the cayenne altogether and stick with a milder Creole seasoning.
Can I make this recipe ahead of time?
Seafood Creole is best enjoyed fresh, but you can make the tomato sauce up to a day ahead. Wait to add the seafood until just before serving to keep everything tender and perfectly cooked.
What’s the difference between Creole and Cajun seasoning?
Creole seasoning typically contains more herbs (like thyme and oregano), while Cajun tends to focus on peppers and a bit more heat. Both are tasty, but using a true Creole blend gives you that unmistakable New Orleans flavor in Seafood Creole!
How can I make Seafood Creole gluten-free?
Great news: this recipe is naturally gluten-free, provided you double-check that your Worcestershire sauce and Creole seasoning are free from any hidden wheat or gluten-containing ingredients.
Final Thoughts
Treat yourself to the magic of the bayou with a big pot of Seafood Creole! It’s soul-warming, crowd-pleasing, and surprisingly easy—even on a busy night. Grab some fresh seafood, a few pantry staples, and let this New Orleans classic become your new go-to weeknight (or celebratory) dinner. I can’t wait for you to try it!
Print
Seafood Creole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Non-Vegetarian
Description
A delicious and flavorful Seafood Creole recipe that combines shrimp, scallops, and lump crab meat in a rich tomato-based sauce with Creole seasoning. This dish is a taste of New Orleans in every bite.
Ingredients
Main Creole Base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (8-ounce) can tomato sauce
- 1/2 cup seafood stock or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Creole seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Seafood:
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1/2 pound lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
For Serving:
- Cooked white rice
Instructions
- Saute Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add Base Ingredients: Add diced tomatoes, tomato sauce, seafood stock, tomato paste, Worcestershire sauce, Creole seasoning, paprika, cayenne pepper, thyme, salt, and pepper. Simmer for 15 minutes.
- Cook Seafood: Add shrimp and scallops; simmer for 5–7 minutes until shrimp are pink. Gently fold in crab meat and cook for 2 more minutes.
- Finish and Serve: Stir in parsley and lemon juice. Serve hot over cooked white rice.
Notes
- Adjust spice level by reducing cayenne pepper. Substitute seafood as desired. Add white wine for additional flavor.
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