Ingredients
4 medium onions, diced
3 red bell peppers, diced
4 to 6 celery stalks, diced
1 can organic diced tomatoes
1 stick unsalted butter
1-quart homemade shrimp stock(listed below)
3 lbs medium shrimp, peeled & cleaned
2 cups mini scallops
2 cups squid rings and tentacles
1/2 cup unbleached flour
1/3 cup fresh chopped parsley
6 cloves of garlic, minced
3 bay leaves
2 tbsp of Bayou seasoning(listed below)
Cayenne pepper to taste
Salt to taste
Directions
Melt butter in a large dutch oven over medium heat. Next, add flour and whisk until the mixture turns the color of light peanut butter. This will take anywhere to 5 to 10 minutes but DO NOT stop whisking or it will burn.
Now add the onions, peppers, and celery and saute until soft, about 10 minutes. Add garlic, tomatoes, 1 tbsp of Bayou seasoning, and the other spices. Cook for about 3 to 5 minutes.
Now whisk in shrimp stock. bring to a boil, reduce heat, and simmer for about 45 minutes.
In a large bowl toss shrimp with the remaining Bayou Seasoning. Now add to the pot, cook for about 4 minutes, remove the pot from heat, and add the balance of the seafood, cover and leave covered for about 7 to 10 minutes. Remove lid and stir in parsley, serve over rice.
Enjoy cooking
Bayou seasoning - Shack & Store in a jar
Ingredients - in tablespoons
5 smoked paprika
4 salt
4 garlic powder
2 ground black pepper
2 onion powder
2 cayenne pepper
2 dried oregano
2 dried thyme
1 ground cumin
Shrimp Stock
1 pound of shrimp shells ( i also use the lobster as well)
1 large onion, rough chopped
3 stalks of celery, cut in half
4 carrots chopped
4 garlic cloves, minced
1 bay leaf
4 sprigs of thyme
I leave the salt and pepper out but you can add to taste
Combine in a large pot, add about a gallon of water, boil for 2 hours, strain.