Grandma Colavecchio’s Seafood Creole

Note: This recipe is enough for a crowd. Cut it in half if you’re serving it for a smaller group

2 lbs. fresh shrimp, shelled and deveined
1 1/2 lbs fresh scallops
2 medium onions, diced
2 green peppers, diced
2 celery stalks, diced
3 cloves garlic, chopped
2 large (32 ounce) cans crushed Italian tomatoes (or whole tomatoes crushed quickly in a blender)
Salt and pepper, to taste
3 tsp. rosemary
1/2 to 3/4 tsp. paprika
1 to 2 tsp Worcestershire sauce
Dash (or more) Tabasco sauce
Brown rice, cooked


  1. Saute the onions, celery, peppers and garlic in 2 to 3 Tbsp. olive oil until lightly browned and soft, in a medium skillet.
  2. Add tomatoes and the seasonings. Simmer, low heat, for about 45 minutes to an hour, stirring occasionally. (While the sauce cooks, prepare the rice. 3 cups uncooked rice will serve a crowd and is enough for the full creole recipe)
  3. About 10 minutes before you are ready to eat, toss in the shrimp. Simmer for 10 minutes, stirring occasionally.
  4. Spoon the rice onto a large serving bowl or platter, and spoon the Creole over the top. Put extra sauce in a serving taureen. (Note: The sauce, sans seafood, can be made the day before. When it’s time to eat, just reheat the sauce and put the seafood in 10 minutes before dinner time to cook.)