Seafood Creole

Ingredients

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

Equipment

• bowl
• dutch oven

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.
5. Remove bay leaves to serve.