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Categories:
chicken broth tomato sauce fish sauce water potato carrot garlic cilantro peppers sweet red pepper oregano basil salt butter fish baby clams shrimp crab shallots onion
Viewed: 83 - Published at: a year agoIngredients
- 1 lb. chicken broth
- 1 lb. tomato sauce
- 2 limes, juice of, plus equal amount of fish sauce
- 3 cups water (add more if needed)
- 1 lg. potato, peeled and diced
- 1 lg. carrot, sliced
- 8 cloves garlic, chopped
- 1/4 cup cilantro, chopped
- 2 jalapeno peppers, chopped
- 1/2 sweet red pepper, diced
- 1 tbsp. oregano
- 1 tsp. basil
- Salt and pepper to taste
- 2 tbsp. butter
- 1/2 lb. fish, cut in bite size pieces
- 1/2 can (6 oz.) baby clams
- 1/2 lb. shrimp, shelled
- 1/2 lb. scallops, shelled
- 1 lb. crab legs cut in pieces
- 4 to 5 shallots, diced
- 1 onion, diced
Method
- Bring vegetables, spices, and liquids to a boil and reduce to simmer.
- Cook until tender, but do not overcook.
- Toss in seafood and butter, cook a couple minutes (until seafood is done).
- turn off heat and let stand awhile while the flavors come together.
- Add Louisiana hot pepper sauce if needed.
- Heat and serve with lemon wedges, crackers or crusty bread.
