Seafood Creole

Ingredients

• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sweet basil
• 1/4 cup butter
• 1 cup peeled chopped tomato
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 teaspoon white sugar
• 1/2 teaspoon hot pepper sauce (such as Tabasco®)
• 2 bay leaves
• 1 pound peeled and deveined rock shrimp (thawed if frozen)
• 1 pound bay scallops (thawed if frozen)
• 1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Directions

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.

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