Classic Seafood Creole Recipe

Enjoy this classic Seafood Creole recipe packed with a medley of shrimp, fish, and crab in a flavorful tomato-based sauce. This delightful dish is spiced with Creole seasonings and served over fluffy white rice. It is a perfect combination of fresh seafood and bold flavors that will impress your guests and satisfy your taste buds. Try this recipe for a taste of New Orleans right in your own home!

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets, such as red snapper or catfish, cut into chunks
• 1 lb lump crabmeat, picked for shells
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce, such as Tabasco
• 2 teaspoons Creole seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• Cooked white rice, for serving
• Fresh parsley, chopped, for garnish

Directions

1. In a large skillet, heat vegetable oil over medium heat.
2. Add the onion, bell peppers, and celery to the skillet. Sauté until vegetables are tender, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the crushed tomatoes and tomato sauce. Add Worcestershire sauce, hot sauce, Creole seasoning, paprika, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Mix well.
5. Pour in the chicken broth and bring to a simmer.
6. Add the shrimp, fish, and crabmeat to the sauce. Stir gently to coat the seafood with the sauce.
7. Cover the skillet and let the seafood cook in the sauce for about 10-15 minutes, or until the shrimp is pink, fish is cooked through, and crabmeat is heated.
8. Serve the seafood creole over white rice and garnish with fresh chopped parsley.

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