This is a print preview of "Louisiana Seafood Creole" recipe.

Louisiana Seafood Creole Recipe
by Global Cookbook

Louisiana Seafood Creole
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  Servings: 6

Ingredients

  • 1/3 c. Extra virgin olive oil
  • 3 slc Bacon, cut into 1/2" pcs
  • 2 lrg Onions, sliced
  • 3 cl Garlic, crushed
  • 1 c. Celery, 1/2" slices
  • 2 x Carrots, cut into 1/4" slice
  • 1/3 c. Parsley, minced
  • 1 c. Bottled clam juice
  • 2 Tbsp. Lemon juice
  • 2 Tbsp. Sherry
  • 1 c. Canned crushed tomatoes
  • 1/4 c. Jalapeno salsa
  • 1 Tbsp. Brown sugar
  • 1 1/2 tsp Salt
  • 1/2 tsp Crushed red pepper flakes
  • 1/2 tsp Cayenne pepper
  • 2 tsp Paprika
  • 1 tsp Dry thyme
  • 2 x Bay leaves
  • 1 lb Mushrooms, stems trimmed and caps thinly sliced
  • 1 lrg Green bell pepper, thinly sliced lengthwise
  • 1 c. Pimiento stuffed green olives
  • 1 lb Bay scallops
  • 1 lb Shrimp, peeled & deveined
  • 3 Tbsp. Butter, softened
  • 2 tsp Potato starch or possibly flour

Directions

  1. In pressure cooker, heat oil. Add in bacon, onions, and garlic and saute/fry in warm oil 2 mins. Add in celery, carrots, and parsley. Cook 1 minute. Stir in clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid.
  2. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid.
  3. Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mix. Stir well. Secure lid. Over high heat, develop steam to med.
  4. pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure as quickly as possible accdg. to manufacturer's directions. Remove lid.
  5. Gently stir seafood mix. Throw away bay leaves. Combine butter and potato starch, blending to paste consistency. Add in 1 tbsp at a time to seafood mix, stirring to blend, and cook over med. heat 1 minutes.