Name: Seafood Creole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Creole
Ingredients: 1 lb shrimp, peeled and deveined; 1/2 lb crawfish tails, crabmeat, or scallops (or a combination); 1 onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 1 tbsp Creole seasoning (or mix of paprika, cayenne, thyme, oregano); 2 bay leaves; 1 tsp hot sauce (optional); 1 tsp Worcestershire sauce; 1 1/2 cups chicken or seafood stock; 2 tbsp olive oil or butter; Salt and pepper to taste; Cooked white rice, for serving; Chopped fresh parsley or green onions, for garnish

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Seafood Creole is a bold and flavorful Southern dish loaded with tender seafood simmered in a spicy tomato-based sauce. Rooted in Louisiana Creole cuisine, this dish brings together the perfect mix of seafood, vegetables, and spices for a comforting meal that’s hearty, vibrant, and perfect over rice.

Why You’ll Love This Recipe

I love how this recipe balances the deep, savory flavors of the sauce with the delicate texture of seafood. It’s rich without being heavy, spicy but not overwhelming. The holy trinity of Creole cooking—onions, bell peppers, and celery—adds a beautiful foundation, while the tomatoes and spices bring everything together. It’s easy to adjust the heat, and I can use whatever seafood I have on hand, making it incredibly versatile. Seafood Creole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Crawfish tails, crabmeat, or scallops (any combination works)
Onion, chopped
Green bell pepper, chopped
Celery, chopped
Garlic, minced
Diced tomatoes (canned or fresh)
Tomato paste
Creole seasoning or a mix of paprika, cayenne, thyme, oregano
Bay leaves
Hot sauce (optional)
Worcestershire sauce
Chicken or seafood stock
Olive oil or butter
Salt and pepper
Cooked white rice, for serving
Fresh parsley or green onions, for garnish

Directions

I begin by heating oil or butter in a large skillet or Dutch oven over medium heat.
I sauté the chopped onion, bell pepper, and celery until soft and fragrant—about 5–7 minutes.
I stir in garlic and cook it briefly before adding the tomato paste and letting it caramelize slightly for a deeper flavor.
I add the diced tomatoes, Creole seasoning, bay leaves, Worcestershire sauce, hot sauce, and stock.
I bring the mixture to a simmer and let it cook uncovered for 20–25 minutes, stirring occasionally until the sauce thickens and the flavors meld.
I gently stir in the shrimp and other seafood, then simmer for another 5–8 minutes, just until everything is cooked through.
I remove the bay leaves, taste, and adjust the seasoning as needed.
I serve the Seafood Creole over hot cooked rice and top it with chopped parsley or green onions.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes of prep time and 35 minutes of cook time, totaling around 50 minutes from start to finish.

Variations

When I want extra spice, I add more cayenne or a few dashes of hot sauce. For a milder version, I use a light hand with the seasoning and skip the heat. I sometimes add okra or chopped tomatoes with green chilies for a twist. If I don’t have shrimp or crab, I use firm white fish like cod or even mussels.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat to avoid overcooking the seafood. If the sauce thickens too much, I stir in a splash of water or broth to loosen it up. I don’t recommend freezing this dish, as seafood can become rubbery once thawed. Seafood Creole

FAQs

Can I use frozen seafood?

Yes, I use frozen seafood all the time. I just make sure to thaw and drain it well before adding it to the dish.

What’s the difference between Creole and Cajun seasoning?

Creole seasoning is more herb-forward with oregano, thyme, and basil, while Cajun seasoning tends to be spicier and more pepper-heavy. I sometimes use them interchangeably depending on what I have.

Is this dish very spicy?

It can be, but I control the heat with the amount of seasoning and hot sauce. I always start mild and adjust to my taste.

Can I make this ahead?

Yes, I make the sauce ahead and add the seafood just before serving to keep it fresh and tender.

What’s the best rice to serve with it?

I usually go with white long-grain rice, but brown rice or even cauliflower rice works if I want a lighter option.

Conclusion

Seafood Creole is one of my favorite ways to enjoy the bold, soulful flavors of Southern cooking. It’s easy to customize, full of rich taste, and always a crowd-pleaser. Whether I’m serving it for a weeknight dinner or a festive gathering, this dish never fails to impress.