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Best Soup And Stew Recipes With Fish And Seafood
By Holly Evans
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About this ebook
For any of us, it is natural to eat well without spending a lot of effort in cooking. Recipes presented in our book, fully meet the principle of "even more tasty and easier." The best soup and stew recipes with fish and seafood, prepared with the help of this book, will not leave anyone indifferent! Enjoy!
Read more from Holly Evans
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Book preview
Best Soup And Stew Recipes With Fish And Seafood - Holly Evans
Fusion)
Shrimp Gumbo
Ingredients
One pound smoked sausage, cut into one-quarter inch rounds
Half cup vegetable oil
One (four pounds) chicken, cut into parts
Half cup all-purpose flour
Two cups chopped onion
Half cup chopped green onions
Half cup green bell pepper, finely chopped
Two tablespoons chopped fresh parsley
One tablespoon minced garlic
Two pounds medium shrimp - peeled and deveined
Eight cups water
Salt to taste
Ground black pepper to taste
One-eighth teaspoon cayenne pepper
One teaspoon dried thyme
Two bay leaves
File powder
Directions
Initially, add sausage into a big sized casserole and keep it over medium flame to fry.
Sauté it simultaneously until it turns brown.
Slowly, after that take it out and place it over paper napkins to absorb extra oil.
Subsequently, in another skillet add vegetable oil and make it hot over high heat.
Sauté the chicken until golden-brown.
Eventually, transfer chicken to a dish, leaving oil in a pan.
On the other hand, form a dough whisking flour into the hot vegetable oil.
Mix well to combine.
Gradually decrease the flame, prepare the flour, and oil mixture, while mixing it time to time, until it reaches a dark brown color.
This process of cooking might take an hour.
Finally, when the dough is a dark brown color, quickly add the sausage, onion along with the green onion tops.
Followed by the addition of green pepper, parsley, and garlic, to make it aromatic.
Place over medium flame and cook until the vegetables shrink.
Then gently add in two cups water and spices, to make it slightly spicy.
Add chicken parts along with additional water.
Gradually boil the mixture and simmer, approximately for an hour until tender.
Conclusively, separate the chicken pieces and save for another use.
Stir in shrimp and make it for ten minutes.
Pour into serving bowl and remove bay leaves.
You should now taste it, to check the flavors and seasoning.
If it is fine, then lastly sprinkle file powder over individual servings, for providing a mouth-watering appearance.
Serve hot and enjoy the delicious taste.
New Orleans Shrimp
Ingredients
One teaspoon canola oil
One onion, finely diced
One stalk celery, chopped
One green bell pepper, chopped
One teaspoon crushed
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