1 cup butter
2 bay leaves
1 cup finely chopped white onion
1/2 cup finely chopped celery
1 cup finely chopped Shallots
1 tsp minced garlic
2 tbsp flour
1 cup whole tomatoes
2 cup fish stock (stock recipe included)
1 tsp salt
1 tsp black pepper
Cajun’s Choice Creole Seasoning
1 tbsp Worcestershire Sauce
1 1/2 cups shrimp meat
(2 lbs whole shrimp)
1 whole dungeness crab
1 stick of Andouille Sausage
1/2 lb of fresh halibut
Cut sausage into 4 strips and chop finely. Peel shrimp and crab. Set the
meat aside and use the shells for stock.
In a large saucepan brown sausage and set aside. Add butter and sauté onion,
celery and shallots until tender. Add garlic and cook 1 minute more. Stir in
flour and stir constantly until golden brown. Add tomatoes and brown. Blend
in fish stock and bay leaves, than simmer for 10 minutes. Add salt, pepper,
Cajun’s Choice, Worcestershire Sauce, crab, halibut and shrimp; cook slowly
15 to 20 minutes, stirring occasionally. Add chopped green onion tops and
fresh parsley during the last 5 minutes to add flavor and presentation!
Serve with hot, fluffy rice.
The Stock
Shrimp stock can be very pungent, so be careful not to overpower the other
flavors in your dish.
About 4 quarts of shrimp shells (about what you’d get from shelling 2 pounds
of shrimp)
crab shells
8 quarts cold water
2 tbsp oil
White Mirepoix 4 ounces onions, diced
4 ounces leeks, white portion only,
washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped,
stems and all
The above ingredients are placed into a 4-inch square of cheesecloth and
tied into a sack. Rinse the shrimp shells briefly under cold water and drain
well. Sweat them briefly in the oil, then add the Mirepoix and sweat for
another 2 to 3 minutes. Add cold water, the parsley and sachet and bring to
a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly
in a China cap or strainer layered with cheesecloth. Cool the stock
completely in an ice-water bath and use, refrigerate or freeze immediately.
Note 1: Good stock is the key to great dishes. Make your own. Forget cans
and bouillion which will never match the taste of homemade.
Note 2: The fish stock and sauce freeze well! Make a double batch, separate
out one batch before adding seafood, cool and freeze for future dinners.
