This delicious Voodoo Stew with strong Mexican flavors originated in Texas, and has roots in Haitian cuisine. Superbly delicious. The name makes it perfect for Halloween.
- 1 Tablespoon unsalted butter
- 1 teaspoon garlic, chopped
- 1/2 Cup red bell pepper, diced
- 1/2 Cup green bell pepper, diced
- 1/2 Cup yellow onion, diced
- 1/2 Cup celery, diced
- 1 jalapeño chile, sliced in thin
- 1 Quart water
- 1 1/2 Tablespoons chicken base
- 2 Tablespoons lemon juice
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/3 teaspoon cumin
- 1 Quart assorted fish (firm-flesh fish, such as cod, shrimp, lobster, scallops, snapper, grouper or mahi mahi)
- 1/2 Cup blackening seasoning
- 2 Tablespoons vegetable oil
- 4 Cups cooked white rice
- 1 Cup pico de gallo
- 2 Tablespoons parsley, chopped
- 2 Cups corn tortilla strips, fried
- Heat butter in stockpot; sauté garlic, bell peppers, onion, celery and jalapeño chile.
- Add water, chicken base, lemon juice, bay leaf, oregano, thyme and cumin; bring to low boil. Simmer 10 minutes; set aside and keep warm.
- In bowl or resealable plastic bag, toss fish/shellfish with blackening seasoning until well coated.
- Heat oil in large sauté pan; cook seafood until cooked through.
- To serve, place a portion of hot rice in center of each bowl; arrange seafood in ring around rice. Ladle 8 ounces of hot stock per bowl over seafood and rice.
- Garnish each bowl with pico de gallo, parsley and tortilla strips.
Nacho Potato Soup is a simple, easy recipe that's full of flavor and a joy for young and old. Its c...
Turkey is greatly underrated as a meat for grilling. It accepts the smokey flavor throughout and so...
Ina Garten's recipe for Baba au Rhum brings pleasure to every sense of the body and delights with ev...
Xato Sauce is a sharp, delectable dressing for Xato Salad, equally suitable for use on fish or chick...