Cajun Oyster and Scallop Stew

Cajun Oyster and Scallop Stew

Just another day, down on the “Big Easy”

12 Scallions, chopped fine   

1 Celery stick, chopped

1 clove Garlic, minced

½ stick Sweet butter

2 Tbl. All purpose flour

1 Qt cream or Half & half

36 Medium oysters, shucked (2 pints)

24 Bay Scallops (1 pint)

1 cup Water, (HOT)

2 sprigs fresh Parsley, chopped

2 tsp. crushed red chile

1 tsp. White pepper

1 tsp Salt

1 Tbl. Worcestershire sauce

½ tsp. dried Basil

½ tsp. dried Thyme

½ tsp. dried Oregano

½ tsp Fresh ground black pepper

¼ cup Dry cooking sherry

1 cup Plain croutons

Sauté the scallions, celery and garlic in the butter until soft.  Add the flour, stir well, and fry until lightly browned. Remove from the heat and set aside. Over medium heat warm the cream (do not boil).  Once hot, add the onion, garlic, celery mixture and all other ingredients except the sherry and croutons. Simmer for 15 minutes, stirring frequently. Then add the sherry and continue to simmer until the stew thickens. Add the croutons and serve!

Serves 8

Grill-baked Paella

Grill-baked Paella

1/2 Fryer chicken, cut up
1/2 LB Italian rope sausage, spicy
1-1/2 C Italian Arborio rice
3 C Boiling water
2 TBL Butter
1 TBL Lobster base
1 TSP Saffron
1-1/2 C Frozen baby peas, thawed
1/4 C Italian parsley, chopped
1 Red bell pepper, diced
2-3 Medium Italian brown mushrooms, sliced
4 CLOVES Garlic, minced
2 DASHES Louisiana hot sauce
2 TSP Kosher salt
Fresh ground pepper
1/2-3/4 LB Assortment of shellfish like clams, mussels, cockles, crab claws, whatever is fresh -- I would not use oysters.
1/2 LB Medium shrimp, peeled
1 Lemon, cut in half

1. Place pizza stone on grill, light burners and turn to low.  Allow grill to slowly heat up to about 400∫ and adjust heat to maintain 400∫.
2. Place the chicken and sausage on the grill directly over direct heat and roast.  Remove from grill, set aside.
3. Place the rice, butter, and lobster base in a large, heavy, baking dish with a heavy lid. Pour the boiling water in and stir. Add saffron, peas, parsley, bell pepper, mushrooms, garlic, Louisiana hot sauce, salt, and pepper, stir well. Grill bake indirectly, for 15 minutes; remove lid. Place shell fish on top of mixture. Slice sausage, arrange roasted chicken and sausage in with rice and seafood, cover.
4. Place  baking dish on pizza stone and grill bake for 15 minutes or until shellfish and rice are completely done.  Remove lid and squeeze 1 whole lemon over dish.  Serve with a good cream sherry.

Caldo de Mariscos... Seafood Soup

Caldo de Mariscos

Seafood Soup

Forget tacos and burritos, this is some of the best from the Mexican table.  If you like seafood, you’ll love this refreshing soup!  If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh! 

6 plum tomatoes, chopped

1/2 white onion, chopped

3 cloves garlic, finely chopped

1/3-cup olive oil

1/2 teaspoon Mexican oregano

1/8-teaspoon ground cumin

Salt to taste

1/2-teaspoon black pepper

2 1/2 quarts fish stock

2 dozen medium shrimp, peeled and deveined

1 1/2 pounds red snapper, or sea Bass, cut into chunks

8 large crab claws

Key lime wedges for garnish

Jalapeno strips for garnish

Puree the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil and add the tomato mixture. Cook over medium-low heat until thickened, stirring often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and continue cooking for another 10 minutes. Serve immediately. Garnish with fresh key lime wedges and strips of jalapeno on the side.

Serves 8