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Recipe of the Week – Seafood Stew

Written by LaGanzie Kale

October 28, 2018

1 pound spicy Italian sausage, browned in oven
Shrimp
Scallops
2 fish fillets, cut into cubes
Mussels
Crab legs
Blue Crab Meat
2 Cans Basil and Garlic diced tomatoes
1 can tomato sauce with garlic and herbs
Onion
Bell Pepper
Celery
4 Red Potatoes
1 Cup Baby Carrots
1 Bay leaf
Olive oil
1 Cup White Wine
2 Cups fish or chicken stock
1 Tablespoon minced garlic
Garlic Powder
Onion Powder
Tony Chachere
Salt and Pepper
Cayenne to taste

Brown sausage slices in olive oil and remove. Saute onion, celery, and bell pepper in oil until translucent. Add garlic and tomatoes and reduce with white wine. Add stock. Simmer until carrots become tender, then add remaining ingredients, seasoning as desired. Cook 10 to 15 minutes, until shrimp is cooked through and scallops become slightly firm.

 

 

 

 

 

 

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