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.
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