Creole Seafood Supreme
Dive into the bold, smoky flavors of the South with Creole Seafood Supreme, a hearty and aromatic dish brimming with fresh seafood and classic Creole spices. Featuring succulent shrimp, tender lump crab meat, and briny littleneck clams, this one-pot wonder is a celebration of the sea with a robust medley of diced tomatoes, aromatic vegetables, and a kick of optional cayenne pepper. Simmered to perfection in a savory stock and served over fluffy white rice, it’s the ultimate comfort food for seafood lovers. Topped with fresh parsley and green onions for a vibrant finish, this Creole-inspired recipe is perfect for weeknight dinners or a flavorful centerpiece for special occasions. Ready in just under an hour, it's an effortless way to bring a taste of Louisiana to your table!
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 8 ounces Lump crab meat
- 12 pieces Littleneck clams (washed and scrubbed)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 1 medium Bell pepper (diced)
- 2 stalks Celery stalks (diced)
- 4 cloves Garlic cloves (minced)
- 14 ounces Canned diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 2 tablespoons Creole seasoning
- 0.5 teaspoons Cayenne pepper (optional, for extra heat)
- 1 cup Chicken or seafood stock
- 0.25 cup Fresh parsley (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
- 4 cups Cooked white rice
- to taste Salt
- to taste Black pepper
Instructions
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted.
Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes or until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices) and tomato paste to the pot. Stir to combine.
Sprinkle in the Creole seasoning and cayenne pepper (if using). Stir well to evenly coat the vegetables with the spices.
Pour in the chicken or seafood stock and stir. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Add the littleneck clams to the pot. Cover with a lid and cook for 5-7 minutes or until the clams begin to open.
Gently stir in the shrimp and lump crab meat. Cover and cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque. Discard any clams that do not open.
Taste the sauce and season with salt and black pepper as needed.
Remove the pot from heat and sprinkle fresh parsley and sliced green onions over the top for garnish.
Serve the Creole Seafood Supreme over a bed of cooked white rice. Enjoy!
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1428 mg | 476% | |
| Sodium | 12301 mg | 535% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 33.6 g | ||
| Protein | 323.8 g | 648% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1194 mg | 92% | |
| Iron | 188.7 mg | 1048% | |
| Potassium | 7166 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
