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8-oz Chopped Clams
12 large Mussels
12 medium Shrimp
12 small Sea Scallops
2 fresh Water Catfish Filets
(bite size pieces)
1-TBS Garlic
1-TBS Basil
3 shakes Tabasco
1-tsp Old Bay Seasoning
3 Bay Leaves
1-TBS Sugar
32-oz. Tomato Juice
12-oz Diced Tomatoes
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16-oz Clam Broth
1-tables Chicken Base
Pinch Cayenne Pepper
4-oz. slice Andouille Sausage
1 small Green Pepper (diced)
1 small Yellow Onion (diced)
1 small Carrot (diced)
6 large Button Mushrooms (sliced)
1-oz Red Wine Vinegar
2-oz Olive Oil
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Heat oil in large pan. Sauté garlic, and dried basil. Heat olive oil in stock pot, add carrots and cook for 4 minutes. Add remainder of vegetables, garlic and bay leaves and simmer for 5 minutes. Then add all the seafood and sausage and cook for 2 minutes. Add the rest if the ingredients and bring to a boil then simmer for 3 minutes. Serve as is or over white rice. |
