Seafood Stew
8 cups peeled shrimp ( you can also toss in crawfish, crabmeat, oysters, fish)
3 or 4 onions
2 cans of tomato paste
1 qt water
4 or more bunches of green onions
1 large bell pepper
6 Tbsp parsley
1 cup celery
10-12 cloves of garlic
1 or 2 red hot pickled peppers
1 lemon, including the rind (rind should be peeled, being careful not to peel off any of the pith)
Paprika, chili powder, sal and black pepper
First, saute the chopped onions (not green ones) and separate from grease. Then you make a roux- by browning flour in 1 1/2 sticks of butter. Add flour to use up all of the grease, probably 10-12 Tbsp. Cook slowly in iron skillet, stirring all the time. When nearly brown, add tomato paste and onions and cook until dark brown- but do not burn- keep stirring all the time.
Now chop all the vegetables fine- green onions, parsley, bell pepper, celery, garlic, hot pepper, and lemon. (Usually I pare the yellow part of the lemon and chop it up. Then I cut the lemon and squeeze the juice into liquid.)
Put the roux in a large boiler and warm, then add the water slowly while stirring to keep the mixture smooth. Bring to a boil- add chopped vegetables, salt to taste, chili powder to taste (probably 2 Tbsp or more) paprika to taste and color. Simmer for 2 hours, then add shrimp and other fish and cook until meat is done.
Serve over rice.
This sounds like a wonderful recipe to me and one that would be wonderful on a summer night or during the fall. Now personally, I would add some okra in there to make a gumbo, but I think it would be just as good without.
I have really enjoyed going through my mother's recipes and seeing all the wonderful things that she has enjoyed over the years. Do you have a favorite recipe from a family member that helps you to remember?
3 or 4 onions
2 cans of tomato paste
1 qt water
4 or more bunches of green onions
1 large bell pepper
6 Tbsp parsley
1 cup celery
10-12 cloves of garlic
1 or 2 red hot pickled peppers
1 lemon, including the rind (rind should be peeled, being careful not to peel off any of the pith)
Paprika, chili powder, sal and black pepper
First, saute the chopped onions (not green ones) and separate from grease. Then you make a roux- by browning flour in 1 1/2 sticks of butter. Add flour to use up all of the grease, probably 10-12 Tbsp. Cook slowly in iron skillet, stirring all the time. When nearly brown, add tomato paste and onions and cook until dark brown- but do not burn- keep stirring all the time.
Now chop all the vegetables fine- green onions, parsley, bell pepper, celery, garlic, hot pepper, and lemon. (Usually I pare the yellow part of the lemon and chop it up. Then I cut the lemon and squeeze the juice into liquid.)
Put the roux in a large boiler and warm, then add the water slowly while stirring to keep the mixture smooth. Bring to a boil- add chopped vegetables, salt to taste, chili powder to taste (probably 2 Tbsp or more) paprika to taste and color. Simmer for 2 hours, then add shrimp and other fish and cook until meat is done.
Serve over rice.
This sounds like a wonderful recipe to me and one that would be wonderful on a summer night or during the fall. Now personally, I would add some okra in there to make a gumbo, but I think it would be just as good without.
I have really enjoyed going through my mother's recipes and seeing all the wonderful things that she has enjoyed over the years. Do you have a favorite recipe from a family member that helps you to remember?
1 comment:
I love old recipes and cookbooks. I have some of my grandmother's and godmother's in their handwriting. Special :)
Post a Comment