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Creole Seafood Platter

4.9
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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Creole Seafood Platter
Ingredients
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried sweet basil
  • 1/4 cup butter
  • 1 cup peeled chopped tomato
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell pepper
  • 1 1/2 teaspoons minced garlic
  • 1 1/4 cups chicken stock
  • 1 cup canned tomato sauce
  • 1 teaspoon white sugar
  • 1/2 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
Instructions
1
Combine the dried oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; reserve for later use.
2
Melt the butter in a large Dutch oven over medium heat; add diced tomato, onion, celery, green bell pepper, and minced garlic. Cook and stir until the onion becomes translucent, approximately 5 minutes.
3
Add chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves to the pot; reduce heat to low and bring the mixture to a gentle simmer. Stir in the prepared seasoning blend and continue to simmer until all the flavors have melded together, roughly 20 minutes.
4
Gently incorporate rock shrimp, bay scallops, and haddock into the sauce; return the mixture to a gentle simmer and cook until the shellfish and fish are opaque, approximately 20 additional minutes. Remove the bay leaves before serving.