| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Cajun |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
ts |
Garlic |
| 2 |
tb |
Green pepper |
| 2 |
tb |
Red pepper |
| 2 |
tb |
Fresh tomato |
| 2 |
tb |
Celery |
| 2 |
tb |
Onion |
| 4 |
oz |
Seafood stock; (or chicken) |
| 2 |
oz |
Shrimp |
| 2 |
oz |
Scallops |
| 2 |
oz |
Orange roughy |
| 4 |
|
Mussels |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Cajun spice |
INSTRUCTIONS
1. Dice small: green pepper, red pepper, onion, celery, tomato
2. Heat saute pan, add olive oil, garlic, all vegetables and saute.
3. Add shrimp, scallops, roughy, mussels and saute.
4. Add seafood stock and simmer lightly for 2 to 3 minutes. Be careful not
to over cook seafood.
5. Season with Cajun spice, serve in your favorite large bowl garnished
with chopped parsley.
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