Lobster, Shrimp and Stone Crab Creole Recipe : Emeril Lagasse : Food Network

Ingredients

  • 4 cups steamed long grain rice, accompaniment
  • Salt and freshly ground black pepper
  • Reserved lobster tail meat
  • 1 pound medium shrimp, peeled and deveined
  • 8 stone crab claws, slightly cracked
  • ¼ cup chopped fresh
  • ½ chopped
  • + 17 more ingredients
    • 1 teaspoon hot red pepper sauce
    • 11 teaspoon grated
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • 4 cups peeled, seeded and chopped tomatoes
    • 1 tablespoon sugar
    • 1 pint cooled Lobster Stock, recipe follows
    • 3 tablespoons tomato paste
    • 1 teaspoon crushed
    • 1 tablespoon minced garlic
    • 2 Scotch bonnet peppers, seeded and minced
    • ½ cup chopped
    • ½ cup chopped
    • 1 cup chopped celery
    • 2 cups chopped yellow onions
    • 6 tablespoons
    • 6 tablespoons

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 the ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network