Name: Seafood Creole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Creole
Ingredients: 1 tablespoon olive oil; 1 tablespoon 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; 1/4 cup tomato paste; 1 cup seafood or chicken broth; 1 teaspoon Creole seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 bay leaf; Salt and black pepper to taste; 1/2 pound shrimp (peeled and deveined); 1/2 pound scallops; 1/2 pound lump crabmeat or firm white fish (like cod); 2 tablespoons chopped fresh parsley; Cooked white rice for serving; Lemon wedges for garnish

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If you’re searching for a cozy, flavor-packed dinner that instantly transports you to the sun-drenched bayous of Louisiana, you’ll love this Seafood Creole. Brimming with shrimp, scallops, and crab dotted in a rich, spiced tomato sauce and spooned over fluffy rice, this dish is a true celebration of coastal southern cooking. Whether for a casual family meal or to impress guests with a vibrant main course, Seafood Creole delivers bold taste and comforting aromas that will keep everyone coming back for seconds.

Ingredients You’ll Need

Each ingredient in this Seafood Creole does its part to make the dish truly unforgettable! The secret is blending simple, fresh ingredients to create layers of flavor, color, and satisfying texture—no complicated prep required.

Olive oil: Adds a fruity richness and helps sauté the vegetables beautifully.
Unsalted butter: Brings a touch of creaminess and depth to the base of the sauce.
Onion, chopped: The aromatic backbone supplying sweetness and savoriness.
Green bell pepper, chopped: Contributes a pop of color and helps round out the Creole vegetable trinity.
Celery stalks, chopped: Adds freshness and just the right hint of crunch to the sauté.
Garlic, minced: Infuses the sauce with irresistible, garlicky warmth.
Diced tomatoes (14.5 oz can): Forms a tangy, tomato-rich foundation for the stew.
Tomato paste: Intensifies the tomato flavor, making the sauce thick and hearty.
Seafood or chicken broth: Enhances the savory notes and helps meld all the flavors together.
Creole seasoning: The star spice blend that brings signature Southern flavor and gentle heat.
Dried thyme: Adds subtle earthiness and a lovely herbal lift.
Smoked paprika: Delivers smoky undertones and a vibrant ruby color.
Cayenne pepper (optional): Turn up the heat to your taste—just a pinch gives a spicy kick.
Bay leaf: Slowly infuses the sauce with classic, savory notes while simmering.
Salt and black pepper to taste: Finishes the sauce with essential seasoning and brings out all other flavors.
Shrimp, peeled and deveined: Sweet, tender morsels that shine in the Creole sauce.
Scallops: Silky and luxurious, they cook quickly and soak up all the spices.
Lump crabmeat or firm white fish (like cod): Pick your favorite for flavor and a satisfying texture contrast.
Fresh parsley, chopped: Brightens the dish at the end with an herbal pop of green.
Cooked white rice for serving: The classic, fluffy Creole companion to soak up every bit of sauce.
Lemon wedges for garnish: Finishes each serving with a zesty, citrusy zing.

How to Make Seafood Creole

Step 1: Build Your Flavor Base

Start by heating the olive oil and butter in a large skillet or Dutch oven over medium heat. Once the butter melts and begins to foam, add your chopped onion, green bell pepper, and celery. Sauté these veggies, stirring frequently, for about 5 to 6 minutes. They should soften and start to turn golden, turning your kitchen into an aromatic wonderland. This trinity of vegetables lays the foundation for your Seafood Creole sauce!

Step 2: Get Aromatic with Garlic

Add the minced garlic to your pan, stirring constantly for about one minute. Garlic goes from fragrant to burnt quickly, so keep it moving! This is where you’ll notice the savory scent really taking over, setting the stage for all the delicious flavors to come.

Step 3: Build the Sauce

Pour in the canned diced tomatoes and tomato paste, then carefully add your broth, Creole seasoning, dried thyme, smoked paprika, cayenne (if you like a little kick), bay leaf, and a pinch each of salt and black pepper. Stir everything together and bring the sauce to a gentle simmer. Let it cook uncovered for 15 to 20 minutes, stirring occasionally. You want the sauce to thicken and all those flavors to meld together—if your kitchen starts to smell like a southern bistro, you’re doing it right!

Step 4: Add the Seafood

Now for the best part: add your shrimp and scallops right into the bubbling sauce. Let them simmer for 3 to 4 minutes, just until the shrimp turn pink and the scallops are almost opaque. Gently fold in your crabmeat or white fish, taking care not to break it up too much. Cook everything together for another 2 to 3 minutes, just until the seafood is cooked through and tender.

Step 5: Finish and Taste

Remove the bay leaf and stir in the chopped parsley for a final burst of color and freshness. Taste and adjust the seasoning with a little more salt, pepper, or even a splash of hot sauce if you’d like. Now all that’s left is to serve your piping hot Seafood Creole over fluffy rice with lemon wedges on the side!

How to Serve Seafood Creole

Garnishes

The right garnish takes your Seafood Creole from homey to restaurant-quality! Sprinkle chopped fresh parsley generously over each bowl for a burst of green. Lemon wedges on the side let everyone add a zip of brightness just before digging in—a squeeze of lemon lifts all those deep, savory flavors and wakes up the dish beautifully.

Side Dishes

You can’t go wrong with classic cooked white rice to soak up every last drop of that zesty tomato sauce. For a real Southern-style feast, pair your Seafood Creole with warm crusty bread or a slice of cornbread. If you’re in the mood for extra flair, collard greens or a tangy cucumber salad make lovely, refreshing sides.

Creative Ways to Present

For family-style dining, ladle Seafood Creole into a big serving bowl and let everyone help themselves. Want to get fancy? Serve individual portions in wide, shallow bowls over a mound of rice, garnished with parsley and a twist of lemon. A sprinkle of green onions or a dash of your favorite hot sauce just before serving adds another layer of color and pizzazz!

Make Ahead and Storage

Storing Leftovers

Seafood Creole keeps surprisingly well in the fridge. Let it cool to room temperature, then transfer to an airtight container. It’ll stay fresh for up to 2 days—with seafood, fresher is always better, so try to enjoy leftovers sooner rather than later.

Freezing

If you want to freeze Seafood Creole, do so before you add the seafood, as shrimp and scallops can get a little rubbery after freezing and reheating. Store just the sauce, tightly sealed, for up to 2 months. When you’re ready to eat, thaw the sauce in the fridge overnight and add fresh seafood while reheating for that just-cooked taste and texture.

Reheating

To reheat, pour your Seafood Creole into a pot and warm over low to medium heat, stirring gently. If it seems a bit thick, a splash of broth or water will bring it back to the perfect saucy consistency. Warm it just until the seafood is heated through, taking care not to overcook.

FAQs

Can I use frozen seafood in Seafood Creole?

Absolutely! Just make sure your seafood is fully thawed and patted dry before adding it to the sauce. This helps prevent excess liquid and ensures even cooking, keeping the texture of your shrimp, scallops, and fish just right.

What kind of rice is best for serving?

Good old-fashioned long grain white rice is the classic choice with Seafood Creole, but brown rice, jasmine, or even cauliflower rice work well if you prefer. The key is to keep the rice fluffy so it can soak in all that delicious sauce.

Is there a vegetarian version of Seafood Creole?

While traditional Seafood Creole celebrates seafood, you can absolutely swap the seafood for hearty vegetables and use vegetable broth for a vegetarian twist. Try mushrooms, eggplant, or zucchini as a satisfying, savory substitute.

How spicy is Seafood Creole?

That’s totally up to you! The cayenne pepper in the recipe is optional and easily adjustable. Start with a small pinch, then add more or drizzle on hot sauce at the table for those who love the heat.

Can I make Seafood Creole in advance?

Yes—Seafood Creole is even tastier the day after it’s made, as the flavors deepen in the fridge. If you’re prepping ahead, you might want to hold off on adding the seafood until you reheat, so it’s perfectly cooked when served.

Final Thoughts

Once you’ve tried this Seafood Creole, you’ll see why it’s such a beloved classic in southern kitchens. There’s nothing like gathering around the table for a meal that bursts with flavor and brings a little Louisiana sunshine to your home. Get ready to wow your family and friends—give this recipe a go and let yourself fall in love with Seafood Creole!

Seafood Creole Recipe

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4.5 from 9 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Seafood Creole is a flavorful and spicy seafood stew that originates from Creole cuisine. This dish is a delicious combination of shrimp, scallops, crabmeat or white fish, cooked in a rich tomato-based sauce with aromatic vegetables and a blend of Creole spices. Serve this hearty seafood dish over fluffy white rice for a satisfying meal.

Ingredients

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Main Dish:

1 tablespoon olive oil
1 tablespoon 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
1/4 cup tomato paste
1 cup seafood or chicken broth
1 teaspoon Creole seasoning
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 bay leaf
Salt and black pepper to taste
1/2 pound shrimp (peeled and deveined)
1/2 pound scallops
1/2 pound lump crabmeat or firm white fish (like cod)
2 tablespoons chopped fresh parsley
Cooked white rice for serving
Lemon wedges for garnish

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Instructions

Heat the oil and butter: In a large skillet or Dutch oven, heat olive oil and butter over medium heat.
Sauté vegetables: Add onion, bell pepper, and celery, sauté until soft.
Add aromatics: Stir in garlic and cook briefly.
Combine ingredients: Add tomatoes, tomato paste, broth, spices, and seasonings. Simmer until thickened.
Cook seafood: Add shrimp and scallops, then fold in crabmeat or fish. Cook until seafood is done.
Finish and serve: Remove bay leaf, stir in parsley, adjust seasoning, and serve hot over rice with lemon wedges.