Seafood Creole
From all recipes
Steps
1.
Mix together oregano , salt , white pepper , black pepper , cayenne pepper , thyme , and basil in a small bowl.
Set aside.
2.
Melt butter in a large dutch oven over medium heat.
Stir in tomato , onion , celery , green bell pepper , and garlic.
Cook and stir until the onion is translucent , about 5 minutes.
3.
Stir in chicken stock , tomato sauce , sugar , hot pepper sauce , and bay leaves.
Reduce heat to low and bring sauce to a simmer.
Stir in seasoning mix and simmer until the flavors have blended , about 20 minutes.
4.
Gently stir in rock shrimp , bay scallops , and haddock.
Bring sauce back to a simmer and cook until the shellfish and fish are opaque , about 20 more minutes.
Remove bay leaves to serve.
Ingredients
dried oregano, salt, white pepper, ground black pepper, cayenne pepper, dried thyme leaves, dried sweet basil leaves, butter, tomatoes, onion, celery, green bell pepper, garlic, chicken stock, canned tomato sauce, white sugar, hot pepper sauce, bay leaves, rock shrimp, bay scallop, haddock fillet