Seafood Creole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sweet basil leaves
• 1/4 cup butter
• 1 cup tomato, peeled chopped
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 cup green bell pepper, chopped
• 1 1/2 teaspoons garlic, minced
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon hot pepper sauce (such as tabascoム)
• 2 bay leaves
• 1 lb rock shrimp, peeled and deveined (thawed if frozen)
• 1 lb bay scallop (thawed if frozen)
• 1 lb haddock fillet, cut into bite-size pieces (thawed if frozen)

Recipe

• 1 1.mix together oregano, salt, pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• 2 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 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 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.