| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Smoked pork or turkey sausage; cut into 3/4-inch |
|
|
; rounds |
| 5 |
|
Cloves garlic; thinly sliced |
| 3 |
qt |
Chicken or vegetable broth |
| 2 |
tb |
Old Bay Seasoning; up to 3 |
|
|
Salt to taste |
| 2 |
|
Bay leaves |
| 6 |
|
New red potatoes; unpeeled, cut in |
|
|
; 1-inch chunks |
| 1 |
cn |
Baby corn; drained (14 ounces) |
| 1 |
c |
Cherry tomatoes or chopped fresh tomatoes |
| 2 |
lb |
Live crayfish and 8 freshwater prawns or; 3 pounds jumbo |
|
|
; shrimp, in the |
|
|
; shell |
| 4 |
|
Scallions; thinly sliced |
INSTRUCTIONS
TO MAKE THE BROTH: In a 6-quart pot over high heat, heat the
vegetable oil for a minute. Add the sausage and cook on all sides,
for a couple of minutes to brown. Add the garlic and cook for a
minute, then add the broth, Old Bay Seasoning, salt and bay leaves.
Bring the broth to a simmer and cook, uncovered, for 10 minutes.
TO MAKE THE STEW: Add the potatoes and simmer for 15 minutes, or until
almost tender, then add the corn and simmer for a minute to heat
through. Adjust the seasoning to taste. Add the tomatoes and live
crayfish with the freshwater prawns (or shrimp) and cook for 4 to 5
minutes or until the shellfish is just cooked through.
TO FINISH THE STEW: Strain the solids out of the liquid and transfer
them to deep soup bowls and garnish with sliced scallions and
spoonfuls of the broth. (Eat the broth as is or freeze it for another
day to use as fish stock in a seafood stew or soup).
Converted by MC_Buster.
Per serving: 204 Calories (kcal); 14g Total Fat; (59% calories from
fat); 6g Protein; 16g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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