Seafood

Beaufort Stew

1 pound smoked sausage links, sliced 10 frozen small corn cobs 10 small red potatoes 1 (3 ounce) package dry crab boil 1 ½ pounds unpeeled, large fresh shrimp salt to taste

Brodetto (fish Stew) Ancona Style

Brodetto (Fish Stew) Ancona-Style

1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, finely chopped 1 carrot, chopped 2 celery ribs, chopped 2 bay leaves 1 cup chopped fresh parsley red pepper flakes to taste 1 (28 ounce) can whole peeled tomatoes, mashed 1 ½ pounds red snapper fillets, cut into 2 inch pieces ½ cup white vinegar salt and ground black pepper to taste 3 cups fish stock 1 pound clams in shell, scrubbed ½ pound medium shrimp, with shells 6 (3/4 inch thick) slices Italian bread, toasted

Audry’s Shrimp Stew

Audry’s Shrimp Stew

⅓ cup vegetable oil ½ cup all-purpose flour 1 large onion, diced 1 cup small, peeled shrimp 3 cups water 2 tablespoons finely chopped green bell pepper 2 tablespoons minced celery 1 tablespoon chopped fresh parsley ½ teaspoon salt ¼ tablespoon ground black pepper

African Cabbage Stew

African Cabbage Stew

1 large head cabbage, diced ¼ cup canola oil 1 onion, diced 2 teaspoons minced garlic 4 roma (plum) tomatoes, diced 1 cup water 1 (6 ounce) can tomato paste 1 (15 ounce) can mackerel in tomato sauce 1 pinch red pepper flakes, or to taste 1 pinch seasoned salt, or to taste

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