Louisiana seafood creole

6 Servings

Ingredients

Quantity Ingredient
-Sue Woodward
⅓ cup Olive oil
3 slices Bacon; cut into 1/2\" pieces
2 larges Onions; sliced
3 cloves Garlic; crushed
1 cup Celery; 1/2\" slices
2 Carrots; cut into 1/4\" slice
⅓ cup Parsley; chopped
1 cup Bottled clam juice
2 tablespoons Lemon juice
2 tablespoons Sherry
1 cup Canned crushed tomatoes
¼ cup Jalapeno salsa
1 tablespoon Brown sugar
1½ teaspoon Salt
½ teaspoon Crushed red pepper flakes
½ teaspoon Cayenne pepper
2 teaspoons Paprika
1 teaspoon Dried thyme
2 Bay leaves
1 pounds Mushrooms; stems trimmed and caps thinly sliced
1 large Green bell pepper; thinly sliced lengthwise
1 cup Pimiento stuffed green olives
1 pounds Bay scallops
1 pounds Shrimp; peeled & deveined
3 tablespoons Butter; softened
2 teaspoons Potato starch or flour

Directions

PRESSURE COOKER COOKBOOK

In pressure cooker, heat oil. Add bacon, onions, and garlic and saute in hot oil 2 mins. Add 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.

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.

Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mixture. Stir well. Secure lid. Over high heat, develop steam to med.

pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure as quickly as possible accdg. to manufacturer's directions. Remove lid.

Gently stir seafood mixture. Discard bay leaves. Combine butter and potato starch, blending to paste consistency. Add 1 tbsp at a time to seafood mixture, stirring to blend, and cook over med. heat 1 min.

Author - Toula Patsalis

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998

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