November 12, 2017
1 ½ lbs large shrimp (peeled, deveined)
1 ½ lbs lean fish (we used grouper)
6 cups broth (seafood or chicken)
8 oz thick cut bacon, chopped for garnish
2 celery stalks, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
2 cloves garlic, finely chopped
4 bay leaves
4 short thyme sprigs
2 cans (14 oz.) crushed tomatoes
1 lb. new potatoes, quartered
1 tsp Lagniappe Cajunga seasoning
6 cups cooked rice or grits
Green onions as garnish
Hot sauce as desired
Cook the bacon in a large pot over medium-low heat until crisp. Remove, chop, and reserve for garnish. Leave bacon grease in pot.
Increase heat to medium. When grease starts to sizzle, add the celery, carrots, onions and cook until veggies are tender.
Stir in garlic, bay leaves, thyme and cook 2 minutes.
Stir in tomatoes and cook for 20 additional minutes.
Discard the bay leaves and thyme sprigs. Gently stir the fish and shrimp into the stew. Bring to a gentle simmer and let cook until fish and shrimp are opaque, about 3-5 minutes.
Spoon hot rice or grits into serving bowls. Ladle stew over top. Garnish with reserved bacon and green onions.
Yield: 6-8 servings
