Spicy Creole Seafood Sauce

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A spicy blend of tomato sauce, hot sauce, seasonings, onions, celery and chicken broth.  Well suited for poaching fish or shrimp in.  Takes minutes to throw together too!


1 Cup Home-Made Chicken Broth (or low-sodium store bought)
1/2 Cup Home-Made Tomato Sauce (or low-sodium store bought)
1 tsp Hot Sauce (i.e. Frank’s Extra Hot or a Sriracha Hot Sauce) or to taste
1/2 Sweet Onion, diced
1 Stalk Celery, diced
Juice from half a Lemon (about 2 Tbsp)
Sea Salt and Freshly Ground Black Pepper to taste
2 Tbsp Cajun Seasoning Blend (Making your own is simple – click here for the recipe)


Using the cajun spice, season your fish/shrimp and let sit for at least 30 minutes to absorb the flavours.

Heat olive oil in a large sauce pan over medium-high heat; add onions and celery and saute for 5-6 minutes until soft and translucent.  Add chicken broth, tomato sauce, lemon juice and hot sauce.  Cook and reduce slightly for about 5 minutes.  Add salt and pepper to taste.

Add fish/seafood and cook until it is done to your liking.

Goes extremely well with haddock, halibut, salmon and shrimp.

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