Seafood creole gets a Caribbean upgrade in this bold, spicy dish. Loaded with shrimp, mussels, and rich flavor from our signature green seasoning, this recipe brings island vibes to a Southern classic. It’s a one-pot wonder perfect for spooning over rice

I’ve always loved the richness of Creole dishes, but of course, I had to put my Trini twist on it. This isn’t your average Creole sauce; it’s built with green seasoning, pepper, and that Caribbean depth that just feels like home. I like to go a little heavy on the heat (because why not?), But you can easily dial it down to suit your crew. It’s one of those dishes that tastes like you spent all day cooking it… even if you didn’t.

Table of Contents

How to make seafood creole (Caribbean style)

Ingredients breakdown

Aromatics & Flavor Base

Onion, garlic, celery, and sweet peppers – These ingredients form the savory base of the dish, bringing that classic “sofrito-style” depth.
Green seasoning – Our signature flavor bomb. Use fresh if you have it — the more herbaceous, the better.
Tomato paste – Adds richness and color to the sauce, with a slightly sweet undertone.
Diced tomatoes – Helps create that saucy Creole texture. Canned is fine, just be sure to drain if it’s watery.

Seafood

Shrimp – The main protein here. Peeled and deveined makes life easier. You can leave the tails on for presentation or remove them for full comfort mode.
Crab meat – Adds that sweet, briny richness. Lump or claw meat works great — just make sure it’s fully cooked if you’re using the kind that comes in containers.
Optional: Mussels, lobster, or any other seafood you love — this is a “clean out the freezer” friendly dish.

Spices & Heat

Paprika – For warmth and color.
Black pepper and salt – To balance the flavors.
Scotch bonnet or pepper sauce – For that spicy kick. Adjust to your fire tolerance.
Thyme – Fresh if possible, but dried works too.

Liquids & Finishers

Lime or lemon juice – For brightness at the end. Cuts the richness and brings it all together.
Water or seafood broth – Helps build the sauce.
A little sugar – Just a pinch to balance the acidity of the tomato.

Instructions

Sauté the aromatics. In a deep pot, heat oil over medium heat. Add onion, garlic, celery, and sweet peppers. Cook until everything is soft and fragrant, about 3–5 minutes.

Seafood Creole with Shrimp and Crab Meat

Build the flavor. Stir in the tomato paste and cook it down for a minute or two to deepen the flavor. Then add your green seasoning and thyme, giving everything a good stir.

Add tomatoes and spices. Pour in the diced tomatoes, along with paprika, salt, black pepper, and your pepper sauce or chopped scotch bonnet. Let that simmer for about 5–7 minutes until the sauce starts to thicken and everything comes together.

Add liquid. Pour in a bit of water or broth to loosen the sauce — just enough to give it that nice, spoonable consistency. Let it simmer for another 5 minutes so the flavors really start mingling.

Drop in the shrimp. Add your shrimp and let them cook just until they start turning pink. This should take about 2–3 minutes. Don’t overcook; shrimp get pretty when overdone.

Fold in the crab meat. Gently stir in the crab meat. Let it warm through for another 2–3 minutes. Be careful not to break it up too much, we want those nice chunks!

Finish it off. Taste and adjust seasoning if needed. Add a squeeze of lime or lemon juice to brighten it up just before serving.

What to serve with seafood creole

This saucy dish is begging to be soaked up with something — and you’ve got options:

White rice or jasmine rice – The go-to classic. That sauce + rice = pure comfort.
Dumplings – Boiled dumplings make a hearty side that soaks up the Creole goodness. Try cassava, flour, or cornmeal.
Crusty bread or roti – Tear and dip. No fancy cutlery needed.
Steamed ground provisions – If you want to go really rootsy, yams, dasheen, and green figs pair beautifully.

And if you’re feeling a lil’ extra, serve it with a side of calypso rice or even a simple green salad to balance the richness.

Storage & Reheating

Storage: Let the seafood creole cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Because crab and shrimp are delicate, don’t stretch it longer than that.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. Stir occasionally and heat just until warm — avoid boiling, or the seafood might go rubbery.

You can also microwave in short bursts, but again, low and slow is best to keep the seafood tender and juicy.

Tried This Recipe?

If you gave this Caribbean seafood creole a try, I’d love to hear how it turned out! Drop a comment below and leave a rating on the recipe card, and let me know what seafood combo you used! Don’t forget to tag your creations with #TBGEats so I can show you some love!

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