Seafood Etouffe

Name: Seafood Etouffe
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 scallions, chopped; 1 celery rib, cut in 1/2-inch slice; 1 medium green pepper, chopped; 1 fresh hot green chili pepper, minced; 2 garlic cloves, minced; 3 (15 ounce) canspeeled Italian tomatoes, undrained; 3 tablespoons tomato paste; 12 teaspoon salt; 12 teaspoon dried thyme; 12 teaspoon dried basil; 12 teaspoon dried oregano; 14 teaspoon cayenne pepper; 12 ounces medium shrimp; 12 ounces scallops, quartered; 2 teaspoons cornstarch, dissolved in 1 Tblsp. water; 2 tablespoons chopped parsley; 4 cups hot cooked rice

19 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 scallions, chopped
1 celery rib, cut in 1/2-inch slice
1 medium green pepper, chopped
1 fresh hot green chili pepper, minced
2 garlic cloves, minced
3 (15 ounce) canspeeled Italian tomatoes, undrained
3 tablespoons tomato paste
12 teaspoon salt
12 teaspoon dried thyme
12 teaspoon dried basil
12 teaspoon dried oregano
14 teaspoon cayenne pepper
12 ounces medium shrimp
12 ounces scallops, quartered
2 teaspoons cornstarch, dissolved in 1 Tblsp. water
2 tablespoons chopped parsley
4 cups hot cooked rice

Directions

1

In a large skillet, heat the oil over medium heat.
2

Add the onions, scallions, celery, bell and chile pepper, and garlic and cook, stirring often, until the onions are softened, about 6 minutes.
3

Transfer to 3 1/2 quart slow cooker.
4

Add the tomatoes with their juice, tomato paste, salt, thyme, basil, oregano, and cayenne pepper, and break up the tomatoes with the side of a spoon.
5

Cover and slow cook for 6 to 7 hours on low.
6

Increase the heat to high and stir in the shrimp and scallops.
7

Cook this until the seafood is firm, about 15 minutes.
8

Stir in the cornstarch mixture and cook just until thickened.
9

Sprinkle with the parsley and spoon over the hot rice (or pasta).