A Spicy seafood dish sometimes come to mind when you’ve been shopping around for something special in the line of soups, stews, Chowders, Gumbos or Bisques.
I think there comes a time in every cook or chefs life to just break away from the ordinary and stir up something “else” for a change.
So I thought that a Spicy seafooddish would do the trick in this case and this is what I came up with and I must say – if you love spices and chillis – this is just what you need to “spice” up your evening.
1can diced tomatoes, undrained - about 14.5 ounce
1can crabmeat - drained, flaked and cartilage removed - about 6 ounce
1 bay leaf
1 pound uncooked medium shrimp, cleaned
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon seafood seasoning
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup uncooked pasta or elbow macaroni
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
2 tablespoons butter
3 cups tomato juice
4 cups chicken stock
In a large saucepan, sauté the onion and celery in butter until it is nice and tender.
Add the chicken stock, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender.
Add shrimp and crab; simmer it for another 5 minutes longer or until the shrimp turn pink.
To enjoy this Bisque with rice, it is sometimes necessary to “flavour” the rice with a small “idea” of spice in the rice…
…sorry about this one folks… the Spicy Seafood nature of this Bisque is such that I don’t recommend any wine or alcohol with this dish.
…although a chilled appletizer or 100% pure grape juice will compliment your effort with this Bisque very well…
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