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Categories:
vegetable oil pork garlic chicken Bay seasoning bay leaves new red potatoes corn tomatoes crayfish scallions
Viewed: 7 - Published at: 5 years agoIngredients
- 1 Tbsp. Vegetable oil
- 1 lb Smoked pork or possibly turkey sausage, cut into 3/4-inch rounds
- 5 x Cloves garlic, thinly sliced
- 3 quart Chicken or possibly vegetable broth
- 2 Tbsp. Old Bay Seasoning, up to 3 Salt to taste
- 2 x Bay leaves
- 6 x New red potatoes, unpeeled, cut in 1-inch chunks
- 1 can Baby corn, liquid removed (14 ounces)
- 1 c. tomatoes">Cherry tomatoes or possibly minced fresh tomatoes
- 2 lb Live crayfish and 8 freshwater prawns or possibly, 3 pounds jumbo shrimp, in the shell
- 4 x Scallions, thinly sliced
Method
- TO MAKE THE BROTH: In a 6-qt pot over high heat, heat the vegetable oil for a minute.
- Add in the sausage and cook on all sides, for a couple of min to brown.
- Add in the garlic and cook for a minute, then add in the broth, Old Bay Seasoning, salt and bay leaves.
- Bring the broth to a simmer and cook, uncovered, for 10 min.
- TO MAKE THE STEW: Add in the potatoes and simmer for 15 min, or possibly till almost tender, then add in the corn and simmer for a minute to heat through.
- Adjust the seasoning to taste.
- Add in the tomatoes and live crayfish with the freshwater prawns (or possibly shrimp) and cook for 4 to 5 min or possibly till the shellfish is just cooked through.
- TO FINISH THE STEW: Strain the solids out of the liquid and transfer them to deep soup bowls and garnish with sliced scallions and spoonfuls of the broth.
- (Eat the broth as is or possibly freeze it for another day to use as fish stock in a seafood stew or possibly soup).
