Sure Save

Print

New Orleans Seafood Pasta

3 tsp Olive Oil
1 cup Bell Peppers, julienne
1 cup Onions, julienne
1 cup Celery, julienne
1 Tbs Garlic, minced
3 - 4 Tbs Creole Seasoning
Seafood of choice: Shrimp, Scallops, Mussels
1 1/2 cups Heavy Cream
American Parsley, minced
Salt & Pepper to taste
Pasta of choice

Saute bell peppers, onions and celery with garlic and olive oil. Season with salt, pepper and Creole seasoning. Add seafood and cook until half done. Add heavy cream and reduce. Add cooked pasta and toss gently. Garnish with parsley. Enjoy!  

Print

Seafood Jambalaya

2 cups Diced Onions
1 1/2 cups Diced Celery
1 1/2 cups Diced Bell Peppers
1/2 cup Creole Spice
1 1/2 cups Smoked Sausage
4 cups Long Grain Rice
1/2 cup White Wine
2 Tbs Tomato Paste
1 Tbs Worcestershire Sauce
1 Tbs Garlic, minced
1 1/2 gal Water or Chicken Stock
Salt & Pepper to taste
2 Tbs Whole Butter
2 Bay Leaves
1/2 Tbs Tabasco Sauce
Assorted Seafood, optional

Saute onions, celery and bell peppers with a little oil, garlic and bay leaves. Add Creole spice and smoked sausage and stir. Deglaze with white wine and add rice. While stirring continuously, add water or chicken stock gradually until the rice is cooked or "al dente". Add tomato paste, Worcestershire sauce and tabasco. Stir thoroughly. Season to taste with fresh cracked black pepper and salt. Finish by incorporating whole butter into rice mixture. Add in seafood at the last minute.