entioned in the list. The recipe editor can be a pain
br>Stir garlic, thyme, pepper, seafood seasoning, and paprika into the
eat olive oil in a stock pot over medium heat. Add
inutes.
Pour 1 cup seafood stock in a measuring cup and
Pour seafood stock, wine, and olive oil into
large Dutch oven or Stock Pot, cook the andouille sausage
Melt 1 stick margarine in large black skillet.
Add green onions, garlic, salt and cajun seasoning.
Stir well, approximately one minute.
Add seafood and saute until done.
Add mushrooms, seafood stock and remaining margarine.
Cook until all ingredients are mixed and margarine is melted.
Serve over pasta and with lots of French bread.
Serves 6.
You may want to double up on the shrimp and omit the oysters, or you may omit the oysters and substitute scallops. Peel shrimp and reserve heads and tails to make seafood stock. Simmer, uncovered, in 6 cups of water for 1 1/2 hours to make stock. Set aside.
Pour in white wine and seafood stock; sprinkle in saffron threads and
Place all ingredients in a stock pot or a large saucepan.<
Boil seafood mix in 4 to 5
For the seafood stock:
Heat the oil in
Heat oil in a large saucepan on medium-high heat. Saute pepper, onion and garlic for 1-2 mins, until onion is tender.
Stir in rice, stock, tomatoes and lemon juice. Season to taste. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until rice is tender and stock has been almost absorbed.
Add seafood to pan. Cook, covered, for 5 mins. Fluff rice with a fork. Add basil. Serve with bread and salad.
few tablespoons of fish stock to keep it safe).
Parboil seafood, reserving stock.
Make roux by browning flour in oil.
Add onion and garlic, stirring frequently until slightly wilted.
Add tomatoes, sauce, seafood stock and seasonings.
Stir well; simmer for about 20 minutes.
Add okra and additional stock or water, if necessary.
Bring to boil.
Add seafood; simmer another 10 minutes.
Serve over hot rice.
*Make seafood stock from 2 teaspoons salt, shrimp
oil water which boil the seafood for the broth of this
n stock and tomatoes and bring to a bubble.
Chop seafood
br>Place in a large stock pot and cover with 12
nd devein shrimp.
Prepare seafood stock from shrimp shells and heads