Lobster, Shrimp and Stone Crab Creole

Ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • 2 Scotch bonnet peppers, seeded and minced
  • + 18 more ingredients
    • 1 tablespoon minced garlic
    • 1 teaspoon crushed red pepper flakes
    • 3 tablespoons tomato paste
    • 1 pint cooled Lobster Stock, recipe follows
    • 1 tablespoon sugar
    • 4 cups peeled, seeded and chopped tomatoes
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • 1 bay leaf
    • 1 teaspoon grated lemon zest
    • 1 teaspoon hot red pepper sauce
    • ½ chopped green onions, green tops only
    • ¼ cup chopped fresh parsley leaves
    • 8 stone crab claws, slightly cracked
    • 1 pound medium shrimp, peeled and deveined
    • Reserved lobster tail meat
    • Salt and freshly ground black pepper
    • 4 cups steamed long grain rice, accompaniment

1. In a large saucepan, melt the butter over medium heat. Add the flour, stir, and cook, stirring constantly with a heavy wooden spoon, to make a medium brown-colored roux, 5 to 10 minutes. Add the onions, celery, peppers, garlic and crushed red pepper and cook, stirring, over medium heat until t...

View full recipe at SpringPad

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