need mixed seafood recipe

Unknown

i have a mixed bag of scallops, shrimp, calamari and some fake crab flavored meat.[p]small pieces so i cant grill. any recipe ideas? this will be my dinner.

Richard

luis,
Sounds llke the beginnings of a seafood paella or cajun gumbo.[p] Stew, Gumbo, Seafood, Cajun Seafood Gumbo W/Andouille Smoked Sausage
[p]INGREDIENTS:
3/4 cup vegetable oil
3/4 cup all-purpose flour
1 Tbs minced garlic
5 1/2 cups Basic Seafood Stock (can substitute oyster liquor)
1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut into 1/2-inch pieces
1 lb peeled medium shrimp
1 dozen medium to large oysters in their liquor; about 9 ounces
3/4 lb crabmeat (picked over)
2 1/2 cups hot cooked rice




Procedure:
1 2-3cups chopped onions
2 2 1/2 cups chopped green bell peppers
3 1cup chopped celery
Seasoning Mix:
1 2 whole bay leaves
2 2 teaspoons salt
3 1/2 teaspoon white pepper
4 1/2 teaspoon ground red pepper (preferably cayenne)
5 1/2 teaspoon black pepper
6 1/2 teaspoon dried thyme leaves
7 1/4 teaspoon dried oregano leaves
8 Combine the onions, bell peppers and celery in a medium-size bowl and set aside. In a small bowl combine the seasoning mix ingredients; mix well and set aside.
9 Heat the oil in a large heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking about 1 minute. Then add the remaining vegetables and cook and stir about 2 minutes. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. Add the garlic; stir well, then cook and stir about 1 minute more. Remove from heat.
10 Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil. Add the andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface. Serve immediately.
11 To serve as a main course, mound 1/4 cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and andouille. Serve half this amount in a cup as an appetizer.


Yield: 10 main-dish or 20 appetizer servings

Recipe Type
Main Dish

Recipe Source
Author: Chef Paul Prudhomme's Louisiana Kitchen[p]Source: BGE Forum, Pharmeggist, 01/07/07

Unknown

luis,may be too late for you now, but try this simple recipe:
sack of your mixed seafood,
1 can chicken bouillon, no fat, low salt,
1 can diced tomatoes (Italian style, or Rotel brand if you like spicy),
sprigs of fresh coriander or parsley or oregano.
Heat up and eat with french bread, sliced to sop up the juices. Simple, but tasty!