Saucy Seafood Creole

Keeping in line with my excitement for Mardi Gras season (which starts today, by the way), my Jambalaya epiphany steered me back to New Orleans for dinner. There was a pound of shrimp and a pound of scallops in the freezer whispering in my ear to be on the table. But of course, I could almost see the lightbulb over my head, some seafood creole with so many flavors in the sauce, it makes your taste buds dizzy. That's what I wanted.

It turned out absolutely divine. Traditional creole recipes call for quite a bit of butter and/or oil. I used no butter or oil in this one and the layers of flavors in each mouthful are so exquisite, not even butter (of which I'm a huge fan) could make it any better.

Saucy Seafood Creole Recipe

1/4 cup shrimp stock*
1 small - medium yellow onion, chopped
1 small - medium purple onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced

4 cups shrimp stock
1 28 oz can peeled whole or chopped tomatoes
1 7 oz jar tomato paste
1 cup organic ketchup
1 head of garlic, roasted, cooled and skins removed

1/4 tsp white pepper
1/4 tsp freshly ground black pepper
1 Tbsp creole spice blend
2 Tbsp chili sauce
1/4 tsp sugar
1/4 tsp sucanat or brown sugar
1/4 tsp organic raw agave or pure maple syrup
1/4 tsp molassas
1/2 tsp hot sauce
1 Tbsp worchestershire sauce
1/2 tsp salt
2 tsp fresh thyme (no stems), chopped
1 bay leaf
1/4 cup freshly squeezed lemon juice

1 pound sea scallops
1 pound medium shrimp, peeled and deveined

* Shrimp stock recipe: Place peels and tails from shrimp along with scraps from the vegetable prep in a large pot, add 6 to 8 cups of water, bring to a boil, lower heat and simmer for at least 30 minutes. Run through a fine mesh seive before using. Use the extra stock for cooking the rice.

In a large saucepan, warm 1/4 cup of stock to medium hot, add the onions, peppers and garlic. Turn heat to low and sweat the veggies, covered, until they are soft (about 15 minutes).

Meanwhile, drain the tomatoes (reserving the juice) and mash the tomatoes to a fine puree with your hands, remove any pieces of stem or skin. Once veggies are soft, add both the tomato juice and puree to the pan and then add the rest of the listed ingredients except the scallops and the shrimp.

Add all ingredients to saucepan and bring to a a low boil, then reduce heat to low. Allow sauce to simmer, uncovered, for at least 30 minutes until it has reduced enough to suit your taste.

Add scallops and shrimp and continue to simmer, uncovered, for another 15 minutes.

Serve with long grain white rice cooked in shrimp or vegetable stock.