Most people make gumbos. This stew is not as thick as a gumbo, which makes it a great inclusion is a large feast like this.
1 tablespoon Olive Oil
8 ounces Tasso, diced (about 1 1/2 cups)
1/4 cup Flour
1 teaspoon Creole Seasoning
3 cloves Garlic, minced
2 Bell Peppers, chopped (about 2 1/2 cups)
1 Onion, chopped (about 1 1/2 cups
5 cups Seafood Stock
One (15 oz.can) Diced Tomatoes
1 pound firm white fish, such as Halibut, Cod, or Grouper, cut into 1 1/2-inch pieces
1 pound large Shrimp, peeled and deveined
2 tablespoons fresh Parsley, chopped
Salt to taste
Cooked white rice
Heat the olive oil over medium-high heat in a large pot or Dutch oven. Cook the tasso until browned, about 3 minutes. Sprinkle the flour over the Tasso and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Creole Seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, about 5 minutes. Add the stock and tomatoes, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.
Enjoy!!!
