This incredibly delicious dish is a great combination of Gulf Seafood and Andouille Sausage. It’s fast to the plate and a great upscale dish for your next dinner party. Enjoy with a bowl of fluffy long grain rice~and viola!
¾ Lb. of Large Butterflied Gulf Shrimp
½ Lb. Sea Scallops
12 oz. Grouper Filets (Cut Into Bite Size Pieces)
½ Pound Andouille Sausage (Half Moon Slices)
One Pound Can Whole Tomatoes/Chopped (Drained)
1 Medium Onion (Diced)
Bunch of Scallions (Sliced on Bias)
1Stalk Celery (Diced)
1 Green Pepper (Diced)
6 Cloves Garlic (Chopped)
¼ Cup White Wine
Few Shakes of Tabasco Sauce
¼ Cup Chicken Stock
2 Tbsp. Olive Oil
Salt/Pepper to Taste
Pinch Fresh Thyme
A Tablespoon of Roux to Thicken
Add olive oil to a hot sauté pan. Sauté onions/pepper/celery/garlic~when vegetables are soft add white wine and cook for minute or two. Add tomatoes/Tabasco/chicken stock/thyme and bay leaf~cook for a minute or two.
In another pan sear Andouille. When Andouille is brown, add seafood and cook until done. Add half of the tomato mixture and cook for a minute, add more tomato mixture if you like a slightly soupy bouillabaisse. If you like a thicker bouillabaisse add a little roux to thicken. Ladle into soup bowl and top with parsley. Garnish with a toasted baguette slice with garlic mayonnaise.