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.
