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New Orleans Seafood Stew
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Allen Miglore


  • 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
  • 14 oz (392 grm). water
  • 1 cup (225 ml) green pepper, chopped
  • 1 cup (225 ml) onion, chopped
  • 1 cup (225 ml) celery, chopped
  • 2 large cloves garlic, crushed
  • 2 bay leaves
  • 4 tbsp (60 ml) butter
  • 4 tbsp (60 ml) flour
  • 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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