Seafood Creole Recipe
Seafood Creole is that one-pot wonder that brings the soul of Louisiana straight to your kitchen—a colorful, boldly flavored medley of shrimp, crab, and scallops (or your favorite white fish), all simmered together in a zesty tomato sauce and served over fluffy white rice. This dish is deeply satisfying, brimming with a balance of salty, sweet, tangy, and spicy notes that give every bite a taste of the Gulf Coast. Whether it’s a cozy weeknight meal or the star of your next dinner party, Seafood Creole is always a memorable, crowd-pleasing centerpiece.
Ingredients You’ll Need
The ingredients for Seafood Creole are a beautiful balance of fresh produce, classic aromatics, tomatoes, and—of course—a sumptuous trio of seafood. Each ingredient plays a key role in creating the complex flavors and irresistible colors that set this dish apart.
- Unsalted butter (1/4 cup): Adds richness to the sautéed vegetables and builds the flavor base for your sauce.
- Medium onion, chopped (1): The foundation of the Creole “holy trinity” that forms the core of the dish’s flavor.
- Green bell pepper, chopped (1): Offers a fresh, slightly sweet crunch, bringing color and lift.
- Celery stalks, chopped (2): Delivers earthy depth and a satisfying bite.
- Garlic, minced (4 cloves): Infuses the sauce with aromatic warmth.
- Canned diced tomatoes with juice (1 14.5-ounce can): The tangy, juicy base that gives the sauce its body and vibrant color.
- Tomato paste (1/4 cup): Intensifies the tomato flavor and thickens the sauce for that perfect, rich texture.
- Seafood or chicken stock (1 1/2 cups): Adds savory, nuanced background notes; use seafood stock for an extra briny punch.
- Paprika (1 teaspoon): Provides gentle smokiness and a warm red hue.
- Dried thyme (1/2 teaspoon): Lends subtle herby fragrance and a hint of earthiness.
- Cayenne pepper (1/2 teaspoon, adjust to taste): Brings the signature Creole heat—add more for extra spice!
- Salt (1 teaspoon): Brings all the flavors together beautifully.
- Black pepper (1/2 teaspoon): Offers mild heat and balance.
- Bay leaf (1): Deepens the sauce’s aroma as it simmers.
- Medium shrimp, peeled and deveined (1 pound): Sweet, succulent, and quick-cooking—a true star in the mix.
- Lump crabmeat, picked over for shells (1/2 pound): Adds buttery richness and an unmistakable coastal touch.
- Sea scallops or firm white fish, cut into chunks (1/2 pound): Tender, delicate bites that soak up all the delicious sauce.
- Fresh lemon juice (1 tablespoon): Brightens and sharpens the final dish, tying everything together.
- Chopped parsley (2 tablespoons): A fresh, herbal finish for vibrant flavor and color.
- Green onions, sliced (2): Peppery crunch for a lively, fresh topping.
- Cooked white rice (for serving): The perfect, gentle bed to soak up all that luscious Seafood Creole sauce.
How to Make Seafood Creole
Step 1: Build the Flavor Base
Start with a large skillet or Dutch oven set over medium heat. Melt the butter, then add the onion, bell pepper, and celery. Sauté for about 5 to 6 minutes, stirring occasionally, until the veggies are beautifully softened and aromatic. These three together—what’s affectionately called the “holy trinity” in Creole cooking—are key to that deep, complex flavor.
Step 2: Add Garlic and Develop Aromatics
Toss in the minced garlic, giving it a good stir, and cook for just one minute. Be sure not to let it burn. This step brings an irresistible, savory aroma that sets the tone for the Seafood Creole sauce.
Step 3: Build the Sauce
Pour in the diced tomatoes (with their juices), the tomato paste, and your stock of choice. Stir well. Next, sprinkle in the paprika, thyme, cayenne, salt, black pepper, and drop in the bay leaf. Mix until everything is well combined, then let it come to a gentle simmer.
Step 4: Simmer and Reduce
Let the sauce bubble away uncovered for 15 to 20 minutes, stirring every so often. As it simmers, the flavors meld and the sauce thickens, becoming a gorgeous, robust base for your seafood. Don’t rush this step; the transformation is worth every minute.
Step 5: Add the Seafood
Gently fold in the shrimp, crabmeat, and scallops (or white fish). The seafood will poach right in the sauce. Continue to simmer for 5 to 7 minutes, just until the shrimp turn pink and the scallops or fish are opaque and cooked through. Take care not to overcook—the seafood should stay tender and juicy.
Step 6: Finishing Touches
Stir in the fresh lemon juice, chopped parsley, and sliced green onions for a pop of brightness and color. Fish out the bay leaf and discard it. Your Seafood Creole is now ready to serve, piping hot and full of life!
How to Serve Seafood Creole
Garnishes
A scatter of freshly chopped parsley and sliced green onions brings a burst of color and a fresh bite to your Seafood Creole. If you’re feeling adventurous, a wedge of lemon on the side or a dusting of extra paprika can make each serving pop even more.
Side Dishes
While Seafood Creole is wonderful all on its own over a generous mound of fluffy white rice, you can round out your meal with a side of buttery cornbread, a crisp green salad, or sautéed greens. These sides keep the meal light and let the main dish’s bold flavors shine.
Creative Ways to Present
Seafood Creole shines beautifully in individual bowls, but if you’re hosting, try serving it in a large, shallow platter over a “bed” of rice for a dramatic, family-style centerpiece. For gatherings, consider mini portions in small cups with a tiny spoonful of rice as an irresistible appetizer.
Make Ahead and Storage
Storing Leftovers
Cool leftover Seafood Creole to room temperature before transferring to an airtight container. Store in the refrigerator for up to 2 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
While the sauce freezes beautifully, keep in mind that seafood (especially shrimp and scallops) can change in texture after thawing. If you plan to freeze, consider making and freezing the sauce alone, then adding freshly cooked seafood when reheating to maintain that perfect tender bite.
Reheating
Gently reheat Seafood Creole on the stovetop over low heat, stirring carefully to keep the seafood intact and tender. If you’re in a hurry, the microwave works in short bursts—just cover the dish and heat until steaming hot, stirring occasionally.
FAQs
Can I use different types of seafood?
Absolutely! Seafood Creole is wonderfully flexible. You can swap in crawfish, mussels, or your favorite firm, mild fish based on what’s fresh and available in your area.
How spicy is this dish?
Seafood Creole has a gentle, warming heat from the cayenne, but it’s easy to adjust to your liking. Add more cayenne if you crave extra kick, or use less for a milder version that everyone can enjoy.
Is Seafood Creole gluten-free?
Yes, as written, Seafood Creole is gluten-free—just make sure your stock is too, and serve over white rice or a gluten-free grain for a completely gluten-free meal.
Can I prepare this dish in advance?
The sauce can definitely be made a day ahead and stored in the fridge. For the best texture, add your seafood and finish cooking just before serving—this keeps each bite perfectly juicy and tender.
What’s the best way to reheat leftovers?
To reheat, warm gently on the stovetop over low heat to prevent the seafood from becoming tough. If using a microwave, reheat in short intervals and stir occasionally for the most consistent results.
Final Thoughts
If you’ve never tried your hand at Seafood Creole before, now is absolutely the time—it’s vibrant, soul-satisfying, and such a joyful way to bring a little Louisiana flavor into your home. I can’t wait for you to serve this at your table and watch everyone go back for seconds!
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Seafood Creole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Seafood Creole is a delicious and spicy Creole dish featuring a mix of shrimp, crabmeat, and scallops in a flavorful tomato-based sauce. This Southern seafood stew is perfect served over a bed of white rice.
Ingredients
Main Ingredients:
- 1/4 cup unsalted butter
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1/4 cup tomato paste
- 1 1/2 cups seafood or chicken stock
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 pound medium shrimp, peeled and deveined
- 1/2 pound lump crabmeat, picked over for shells
- 1/2 pound sea scallops or firm white fish, cut into chunks
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- 2 green onions, sliced
- Cooked white rice for serving
Instructions
- Melt Butter: In a large skillet or Dutch oven, melt the butter over medium heat.
- Saute Vegetables: Add the onion, bell pepper, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
- Add Ingredients: Add diced tomatoes, tomato paste, seafood stock, paprika, thyme, cayenne, salt, pepper, and bay leaf. Simmer for 15–20 minutes until sauce thickens.
- Simmer Seafood: Add shrimp, crabmeat, and scallops. Simmer for 5–7 minutes until seafood is cooked through.
- Finish and Serve: Stir in lemon juice, parsley, and green onions. Remove bay leaf and serve hot over white rice.
Notes
- You can use any combination of seafood—feel free to substitute crawfish or mussels based on availability.
- Adjust the spice level by increasing or reducing cayenne.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups with rice
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 165mg
