Bouillabaisse Gumbo Recipes

COMMANDER'S PALACE CREOLE BOUILLABAISSE

Steps:

• To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
• Add the crab and shrimp shells; saute for ten minutes.
• Add the rest of the vegetables and cook until tender, about 20 mintues.
• Add stock or water and wine, herbs and saffron; simmer for an hour.
• Puree in batches and strain.
• To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
• Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
• Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
• Add 8 cups of the broth and bring to a boil.
• In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
• Add oysters and crab meat to the broth and seafood mixture.
• Add sauteed vegetables to the mixture and season to taste with salt and pepper.

BOUILLABAISSE GUMBO

Steps:

• In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.