Seafood Creole Orzo Risotto with Elote Corn
Recipe GLPRf5eb7a6c87e616
A vibrant Creole-inspired seafood risotto featuring tender cod, scallops, and shrimp combined with sweet corn and orzo pasta in a rich tomato and aromatics sauce. Fresh thyme, bay leaves, and cayenne pepper infuse the dish with authentic Louisiana flavors, while elote-style corn brings sweetness and texture to this elegant one-pan meal.
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Ingredients
4 pieces Sweet corn on the cob
4 tablespoons Butter
3 tablespoons Olive oil
1 Spanish yellow onion, diced
1 small Green bell pepper, finely diced
1 Long red pepper, sliced into thin rounds
2 cups small diced Celery, finely diced
2 small Roma tomatoes, diced
1 tablespoon Garlic, minced
8 oz Canned tomato sauce
3 sprigs Fresh thyme sprigs
3 pieces Bay leaves
6 dashes and teaspoons Cayenne pepper
Salt and black pepper to taste
½ cup White wine
4 small Cod filets
1 cup small Sea scallops
16 pieces Shrimp
Directions
Shuck the corn cobs and remove all kernels by running a sharp knife down the sides. Reserve the kernels and set aside. Cut each empty cob into 2–3 pieces for making a light stock.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once the butter foams, add the diced onion, green bell pepper, red pepper rounds, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the minced garlic to the vegetables and cook for 1 minute more, stirring constantly, until fragrant but not browned.
Pour in the white wine and bring to a simmer, scraping the bottom of the pot to deglaze any browned bits. Let the wine reduce by half, about 2–3 minutes.
Add the canned tomato sauce, diced Roma tomatoes, fresh thyme sprigs, bay leaves, the corn cob pieces, and 4 dashes of cayenne pepper. Stir well and bring to a gentle simmer. Allow the mixture to cook uncovered for 10 minutes so the flavors meld and the broth develops.
Remove the corn cob pieces and thyme sprigs from the pot using a slotted spoon or tongs, and discard. Carefully add the cod filets, scallops, and shrimp to the pot, distributing them evenly. Add the reserved corn kernels, the remaining 2 tablespoons of butter, 2 teaspoons of cayenne pepper, and salt and black pepper to taste.
Simmer the seafood gently for 8–10 minutes, or until the cod is opaque and flakes easily at the thickest point (internal temperature 145°F), the scallops are firm and opaque throughout, and the shrimp are pink and cooked through. Do not overcook the seafood.
Taste and adjust seasoning with additional salt, pepper, and cayenne pepper as desired. Serve the Creole seafood mixture hot in shallow bowls, ensuring each serving contains a balanced portion of seafood, corn, and aromatic broth.
