Seychelles Creole Sauce Recipe

The Seychelles Creole Sauce Recipe had a depth and complexity floored me the first time I tried it. Absolutely perfect in terms of flavor, with the right amount of heat and sweetness to balance out the savory and spicy components.

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5 from 1 vote

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Course: Sauce

Cuisine: Seychelles

Keyword: Seychelles Creole Sauce Recipe

Servings: Servings

Calories: 182 kcal

Equipment

Large saucepan or frying pan
Blender or food processor
Chopping board
Chef's knife
Grater
Measuring cups and spoons
wooden spoon

Ingredients

2 tablespoons vegetable oil
2 onions diced
4 cloves garlic minced
2 red bell peppers diced
2 green bell peppers diced
2 scotch bonnet peppers seeded and minced (adjust according to spice preference)
2 tomatoes diced
2 tablespoons tomato paste
2 cups fish stock
2 bay leaves
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric powder
2 teaspoons salt adjust to taste
2 teaspoons black pepper freshly ground
2 pounds shrimp shrimp, fish, squid, etc., cleaned and cut into bite-sized pieces
Juice of 2 limes
Chopped fresh parsley or cilantro for garnish

Instructions

Heat the oil and sauté the aromatics:

Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onions and sauté until they become translucent.
Stir in the minced garlic and cook for an additional minute.

Add the peppers and tomatoes:

Add the diced red and green bell peppers to the pot and sauté for about 5 minutes until they start to soften.
Incorporate the minced scotch bonnet peppers and stir well.
Add the diced tomatoes and cook for another 5 minutes until they begin to break down.
Continue stirring occasionally to ensure even cooking.

Incorporate the tomato paste and seasonings:

Stir in the tomato paste, making sure it is well distributed.
Add the fish or vegetable stock, bay leaves, dried thyme, paprika, ground cumin, ground coriander, turmeric powder, salt, and black pepper.
Mix well to combine all the ingredients.
Bring the mixture to a gentle boil.
Reduce the heat to low and let the sauce simmer for about 20-30 minutes, allowing the flavors to meld together.

Add the seafood:

Gently add the mixed seafood (shrimp, fish, squid, etc.) to the pot.
Stir well to coat the seafood with the sauce.
Cook for about 5-7 minutes or until the seafood is fully cooked and opaque.
Avoid overcooking the seafood to maintain its tenderness.
Adjust the cooking time based on the size and type of seafood used.

Adjust the seasoning and finish the sauce:

Taste the sauce and adjust the seasoning if needed, adding more salt or pepper according to your preference.
Squeeze the juice of 2 limes into the sauce and stir to incorporate.
Remove the bay leaves from the pot.
Allow the sauce to simmer for an additional 2-3 minutes to allow the flavors to blend.
Stir occasionally to prevent sticking and ensure even distribution.

Garnish and serve:

Sprinkle chopped fresh parsley or cilantro over the sauce for added freshness and color.
Stir the garnish into the sauce gently.
Serve the Seychelles Creole Sauce hot over steamed rice, couscous, or with crusty bread.
Transfer the sauce to a serving dish for presentation.
Accompany the sauce with additional lime wedges for individual preference.

Notes

For a spicier sauce, increase the amount of green chilies or add some cayenne pepper.

You can add other vegetables like bell peppers or carrots to the sauce for added nutrition and flavor.

To make the sauce smoother, strain it through a fine-mesh strainer before serving.

Nutrition

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