INGREDIENTS:

1 tablespoon Butter ­ unsalted
1 teaspoon Garlic ­ chopped, fresh
1/2 cup Red bell pepper ­ diced about 1/2 inch
1/2 cup Green bell pepper ­ diced about 1/2 inch
1/2 cup Yellow onion ­ diced about 1/2 inch
1/2 cup Celery ­ diced about 1/2 inch
1 Jalapeno pepper ­ sliced into very thin rings
1 quart Water
1 1/2 tablespoon Chicken base
2 tablespoons Lemon juice ­ freshly squeezed
1 Bay leaf
1/2 teaspoon Oregano ­ dried
1/2 teaspoon Thyme ­ dried
1/3 teaspoon Cumin powder (Comino)
2 tablespoons Vegetable oil
1/2 cup Paul Prudhommes Redfish seasoning (or other comparable blackening seasoning)
1 quart Assorted seafood pieces (fish pieces diced about 1 inch, as well as small peeled shrimp, bay scallops, crawfish tail meat, and/or crabmeat)
4 cups Cooked white rice
1 cup pico de gallo ­ for garnishing
2 cups Corn tortilla strips ­ thinly sliced and fried – for garnishing
2 tablespoons Parsley ­ freshly chopped – for garnishing

DIRECTIONS:

In a medium sauce pan over medium high heat sauté the garlic and vegetables in the butter until the onions become translucent. Do not let them brown. Add the water, lemon juice, chicken base, and seasonings and bring to a low boil. Let simmer slowly for 10 minutes. Set this stock aside and keep warm until ready to serve.

In a bowl or resealable plastic bag toss the seafood with the blackening seasoning until all the seafood is well coated. In a large sauté pan heat the vegetable oil over a high heat and cook the seafood until done.

To serve, place about 6-8 ounces of hot cooked rice in the center of a large pasta bowl and arrange the cooked seafood in a ring around the rice mound. Ladle 8 ounces of the hot stock over the seafood and rice. Garnish the top of the rice mound with 2 tablespoons of the pico de gallo and then sprinkle the top of the entire dish with the chopped parsley and fried tortilla strips. Serve immediately so that the chips don’t get soggy.

NOTE: Firmer fish such as salmon, snapper, tuna, swordfish, and mahi-mahi are preferred in this dish. Flakier species such as trout, sole, or orange roughy are not recommended, as they will fall apart too easily when cooking. The addition of any other seafood such as shrimp, scallops, squid, crawfish, or even lobster is purely at the discretion of the chef! All seafood should be as fresh as possible and cut into bite size pieces.

This recipe for Voodoo Stew serves/makes 8.

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