"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Seafood and Sausage Stew Recipe

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This recipe for Seafood and Sausage Stew, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 Pounds Raw Shrimp
1 Pound Crawfish Tails
7 Cups Water
4 Bay Leaves
3/4 Cup Light Roux
4 Tablespoons Butter
3 Cups Chopped Onions
2 Cups Chopped Bell Pepper
2 Cups Chopped Celery
1 1/2 Pounds Andouille Sausage Sliced
1 Pound Okra
3 Cloves Garlic, Minced
2 Teaspoons Salt
1 Teaspoon Each Black Pepper and Red Pepper
2 Cups Chopped Fresh Tomatoes
1 Pound Lumped Crab Meat
1 Onion Quartered
Hot Cooked Rice

Peel shrimp and crawfish, reserve shells; keep seafood in covered bowl in refrigerator. Put shells in stock pot with water, quartered onions and bay leaves. Bring to a boil, partly covered and simmer 20 minutes. Strain and set aside. Melt butter in large heavy sauce pan. Add onions, bell pepper and celery. Cook over medium heat until onions are soft. Approximately 6-8 minutes. Stir occasionally. Add sausage and mix well. Cook 5 minutes. Add okra and garlic; stir and cook unit okra stops producing white "threads". Put 6 cups of stock back into stock pot and add remaining bay leaves, and salt, peppers (black and red). Bring to a boil, partly cover pan. Lower heat and simmer about 20 minutes. Stir in roux, mix well; simmer uncovered for 40 minutes, stirring occasionally. Stir in seafood and cook until shrimp turns pink.
Serve over rice.

Number Of Servings:
Number Of Servings:
10-12 servings
Personal Notes:
Personal Notes:
This recipe won 1st place in a cooking contest.




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