Seafood Creole Recipe
Seafood Creole is a Louisiana classic packed with shrimp, crab, and sometimes scallops or fish, simmered in a rich, spiced tomato sauce with peppers, onions, and Creole seasoning. It’s a bold, hearty dish that brings authentic Southern flavor right to your table
Ingredients
- Butter – 2 tbsp
- Olive oil – 1 tbsp
- Onion chopped – 1 cup
- Green bell pepper chopped – 1 cup
- Celery chopped – 1/2 cup
- Garlic minced – 3 cloves
- Diced tomatoes – 1 can 14.5 oz
- Tomato paste – 2 tbsp
- Chicken or seafood stock – 1 cup
- Creole seasoning – 2 tsp
- Paprika – 1 tsp
- Cayenne pepper – 1/4 tsp optional
- Bay leaf – 1
- Shrimp peeled, deveined – 1 lb
- Lump crab meat – 8 oz
- Scallops or firm white fish chunks – 8 oz optional
- Fresh parsley chopped – 2 tbsp
- Cooked white rice – for serving
Instructions
- Heat butter and oil in a large skillet over medium heat.
- Sauté onion, bell pepper, and celery until softened.
- Add garlic and cook 1 minute.
- Stir in diced tomatoes, tomato paste, stock, Creole seasoning, paprika, cayenne, and bay leaf; simmer 15–20 minutes.
- Add shrimp, crab, and scallops (if using); cook until seafood is just cooked through, about 5 minutes.
- Discard bay leaf, stir in parsley, and serve over hot cooked rice.
Notes
Adjust cayenne to your spice preference. You can make the sauce ahead of time and add seafood just before serving to keep it tender.