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Email to Master Chef Don F. Easley Jr.      

    New Orleans Seafood Stew

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 6

    List of Ingredients

    1 lb (.5 kg). catfish, cubed
    1 lb (.5 kg). scallops
    1 lb (.5 kg). shrimp, deveined and shelled
    1 14 oz (392 grm). can crushed tomatoes
    1 8 oz (224 grm). can tomato sauce
    1 14 oz (392 grm). can chicken broth


    Melt the butter and mix with flour to make a roux.
    Add the celery, onion, green pepper, and garlic and saute until onions are soft.
    Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat.
    Add any uncooked seafood and simmer for 15 minutes.
    Add any pre-cooked seafood and heat through just before serving.
    Serve with salad and bread, or over rice.
    For a broth variation, drizzle a tsp of sherry over each serving.
    Another variation: try salmon instead of catfish.




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