4/9/13 -Cajun Bouillabaisse

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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!

Serves 4

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

Bay Leaf

A Tablespoon of Roux to Thicken

Chopped Parsley

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.