seafood stock

  • 28-ounce can whole San Marzano tomatoes 
  • 2 large yellow onions
  • 1 bunch green onions
  • 1 green bell pepper
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried hot red pepper flakes 
  • 4 large garlic cloves, finely chopped 
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 roasted red pepper, finely chopped
  • 1½ cups dry red wine
  • 1 cup seafood stock or bottled clam juice
  • 1 cup chicken broth
  • salt and pepper to taste
  • 3 Louisiana blue crabs, cleaned and halved 
  • 18 clams
  • 18 mussels
  • 1 pound skinless mild Louisiana fin fish
  • 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
  • 12 scallops
  • 1/2 pound cooked Louisiana crawfish tails
  • finely chopped flat-leaf parsley and basil, for garnish
  • garlic croutons, for serving 

Rouille, for serving (recipe follows)


Rouille

  • 4 large cloves garlic
  • 1 slice firm white bread, crusts removed
  • 1 egg yolk
  • ½ cup diced roasted red pepper
  • 2 teaspoons lemon juice
  • pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
  • pinch cayenne pepper
  • ¾ to1 cup olive oil
  • salt and pepper to taste

Louisiana-Style Cioppino

Click image to enlarge

  • 3 tablespoons vegetable oil
  • 3 cups chopped onions
  • 1¼ tablespoons fresh minced garlic
  • ​1/2 cup chopped green bell pepper
  • ​3/4 cup chopped celery
  • ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
  • ​1/2 cup dark roux (jarred, or see recipe here)
  • ​4 cups seafood stock from a carton, or see recipe here
  • ​8 cups water or additional stock
  • ​2 bay leaves
  • ​1 cup sliced okra (optional; see note)
  • ​1 pound Louisiana lump crabmeat, picked over for shells
  • ​3 pounds Louisiana shrimp, peeled and deveined
  • ​1 pound gumbo crabs, cracked (optional)
  • ​1/2 cup chopped green onions
  • ​salt and pepper to taste
  • hot cooked rice for serving
  • hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

Mike Anderson's Seafood Gumbo 

Click image to enlarge

Course: 
  • 1 tablespoon salt
  • 1 tablespoon vegetable oil
  • 12 tablespoons (1½ sticks) unsalted butter
  • 1/2 cup green onions, chopped
  • 8 medium shrimp, peeled and deveined (optional) - about 3 ounces
  • 1 tablespoon garlic, minced
  • 1 tablespoon plus 1½ teaspoons Paul Prudhomme's Seafood Magic®
  • 8 oysters, shucked and drained - about 5 ounces
  • 3/4 cup seafood stock, warm

Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce

Chef Paul's Shrimp and Oyster Pasta

Click image to enlarge

Course: 
  • 2 sticks unsalted butter
  • 1 medium onion, minced
  • 3 ounces Tasso, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups seafood stock
  • 1 cup heavy cream
  • Creole seasoning to taste
  • 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

 

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

 Louisiana Shrimp and Tasso with Creamsauce

​Click image to enlarge

 

Course: 

Roux

  • 3/4 cup flour
  • 3/4 cup vegetable oil

Gumbo 

  • 2 medium yellow onions, diced
  • 1 green pepper, diced
  • 1 bunch thinly sliced green onions
  • 2-3 tablespoons minced fresh garlic
  • 2 large ripe tomatoes, diced
  • 2 tablespoons minced fresh parsley
  • 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
  • 2 pounds (after cleaning) Louisiana shrimp, divided
  • 4 gumbo crabs, cleaned 
  • 2 pounds fresh okra, sliced
  • 2 quarts seafood stock, or as needed (recipe here)
  • 1/2 pound crab meat, picked over

Seasonings

  • three bay leaves
  • 2 teaspoon thyme
  • 4 teaspoon salt
  • 2 teaspoon pepper
  • 1 teaspoon cayenne
  • 1 tablespoon lemon juice
  • 10 whole allspice
  • 8 cloves
  • 1/4 teaspoon mace

Seafood Gumbo

Susan's seafood gumbo 

 Click image to enlarge

 

Subscribe to RSS - seafood stock