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  New Orleans Seafood Stew
  Category: Seafood
  Author: Allen Miglore
  Date: 1/13/2002
  Hits: 959
Rating:rating: (2.9)(2.9)
Ingredients:
Ingredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour
Instructions:
Preparation
Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish.
Rate this recipe:  
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