For the seafood stock:
Heat the oil
and pepper. Add 2 cups seafood stock, clams, and mussels and
Add all ingredients except shrimp and cut seafood sticks. Cook until okra is done. Add shrimp and seafood.
Cook 5 to 7 minutes. Serve over rice.
tsp of your favourite seafood; this recipe will also work with
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
o the traditional Brown Derby Recipe -- that is classic. So this
in a large pot mix seafood with enough beer to cover.<
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
oup bowl and ladle the seafood stew over the toast.
Buon
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
f roux required by the recipe.
For instance, the original
Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.
In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
Add garlic, oregano, peppercorns and cook stirring for another minute.
Stir in tomato paste and flour and cook another minute.
Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 ...
eftovers were refrigerated, continue with recipe method as below.
Remove
Ten minutes before stew is done, add dumplings (recipe follows) and cover
e going to cook the seafood in.
Next, make the
n a bowl with the seafood seasoning.
Add the corn
equired by the recipe. For instance, the original recipe calls for 2
Heat oil in a large, heavy-bottomed saucepan on low heat. Saute onion, leek and garlic 4-5 mins, until tender.
Stir in tomatoes, lemon peel and stock. Bring to a boil on high heat. Reduce heat to low and simmer, partially covered, 15 mins.
Add seafood. Simmer 5 mins. Discard any unopened mussels and lemon peel. Season to taste. Sprinkle with parsley and serve with crusty bread.
Heat oil in large stock pot.
Add sausage and cook until browned.
Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
Serve over fettucini or w/ fresh sourdough bread.