It was cold. I wanted something warm. We had huge scallops that needed to be used. Last night we had Scallops wrapped in bacon and baked. Tonight we wanted something different.
6 huge scallops
2 link sausage
2 frozen cod filets
1 lb of brown wild gulf shrimp(frozen, peeled and deveined)
1 lb green mussels
1 lb clams
Couple of dashes of Tobasco
Couple of dashes cajun seasoning, salt and pepper to taste.
2 cans diced tomatoes
1 (3 cups) frozen okra
1 c chopped onion
1 c chopped celery
1 c chopped bell pepper
3/4 c chopped carrot
1/4 c butter
1 qt chicken stock.
1 can Red kidney beans
Start with melting the butter and then add the holy trinity of cajun food(onion, celery, bell pepper-I also added the carrots) saute.
everything starts getting crazy and mixed in fast here. You want the broth to have the seafood flavors so adding all of these at the right time is most important. the fish, the shrimp, sausage, broth, tomatoes, okra should be combined pretty much one at a time, making sure the stew pot keeps hot for cooking the different ingredients cook quickly and thoroughly. Add the seasonings and tobasco to taste. Add the mussels and clams and drained red kidney beans at the last.
Great over rice or as a stoup. Perfect on a cold night.
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