Seafood Creole is a dish that speaks to Haiti’s layered culinary history.
Its name and foundation come from the island’s French colonial past, where sauces made from tomatoes, onions, and herbs formed the backbone of many meals. But in Haitian kitchens, that base evolved. African influences brought bold seasoning, heat from Scotch bonnet peppers, and a love for slow-cooked, deeply flavored food. And coastal communities adapted the classic French- style tomato sauce by adding fresh seafood, depending on what was caught that day.
SERVES: 4
PREP TIME: 20 minutes
COOKING TIME: 40 minutes
INGREDIENTS:
FOR THE SEAFOOD CREOLE
1 tablespoon vegetable oil
1 tablespoon (15g) butter
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 green bell pepper, chopped
2 tablespoons tomato paste
2 tomatoes, chopped
450g prawns peeled and deveined
225g fish fillets, cut into chunks
225g crab meat
1 Scotch bonnet pepper, whole
1 bay leaf
Salt and freshly ground black pepper
FOR THE RICE
1½ cups (285g) long-grain white rice
2 bay leaves
1 tablespoon (15g) butter
METHOD:
MAKE THE SEAFOOD CREOLE
In a large pot, heat the vegetable oil and butter over medium heat. Add the onion, garlic, thyme, and bell pepper and sauté until softened, 2–3 minutes. Add the tomato paste and cook, stirring constantly, for 2 minutes until slightly darkened and aromatic. Stir in the tomatoes, then add the prawns, fish, crab meat, Scotch bonnet, bay leaf and ¾ cup (180 ml) water. Season with salt and pepper to taste, then cover and simmer, stirring occasionally, for 30–40 minutes until the seafood is fully cooked and the sauce has thickened. The fish should flake easily and the shrimp should be pink and firm.
MAKE THE RICE
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2½ cups (600ml) water, the bay leaves, butter, and a pinch of salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15–18 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and remove the bay leaves before serving. Discard the Scotch bonnet pepper from the Creole before serving, if desired. Serve in a deep bowl with the rice.
Edited recipe extract from The Caribbean Cookbook by Rawlston Williams, published by Phaidon. $90. On sale 21 April 2026.
