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Email to Master Chef Don F. Easley Jr.      

    Creole Seafood Stew

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 1

    List of Ingredients

    1 fluid ounce extra virgin olive oil
    2 shrimp, U-12, head on
    1 teaspoon Creole Spice Mix, recipe follows
    1 piece Seafood Boudin, recipe follows
    1 teaspoon garlic, sliced thin
    4 mussels
    4 sea scallops
    3 littleneck clams
    5 fluid ounces white wine
    1 teaspoon fresh herbs, assorted, chopped
    10 fluid ounces Saffron Tomato Broth, recipe follows
    shrimp stock, as needed
    2 tablespoons Pepper Garnish, recipe follows


    Heat the oil in a sauté pan. Season the shrimp with 1 teaspoon (5 milliliters) of the Creole spice mix. Sauté the shrimp and the Seafood Boudin for 1 minute.

    Add the garlic, mussels, scallops and clams and sauté for 30 seconds. Add the white wine, herbs and Saffron Tomato Broth and bring to a boil. Add enough shrimp stock to create the desired amount of liquid in the finished product. Reduce the heat and simmer for 3 minutes.

    Ladle the stew into a bowl, arranging the shellfish attractively. Garnish with the Pepper Garnish and serve.




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