Seafood Perlou
19 ingredients
3 steps
Ingredients
- 18 fresh littleneck clams
- 18 fresh mussels
- 18 unpeeled large fresh shrimp
- 1/2 pound fresh lump crabmeat
- 1/2 cup butter
- 1 teaspoon minced garlic
- 2 cups diced onion
- 1 tablespoon chopped fresh thyme
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups uncooked basmati rice
- 2 cups seeded, diced tomato
- 2 cups chicken broth
- 1 cup fish broth
- 1 pound frozen crawfish tails, thawed, rinsed, and drained
- 1 cup chopped fresh parsley
Directions
-
1Scrub clam shells and mussels well with a brush; remove beards from mussels. Discard opened or cracked clams and mussels. Peel shrimp, leaving tails intact, and devein. Drain crabmeat, and remove any bits of shell. Set aside.
-
2Melt butter in a Dutch oven over medium-high heat. Add garlic and next 7 ingredients; saute 4 to 5 minutes or just until tender. Add rice and tomato; stir well. Add chicken and fish broths; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
-
3Add clams, and cook 5 minutes. Add mussels and shrimp; cook 5 minutes. Stir in crawfish; cook 5 to 7 more minutes or until clams and mussels have opened. Discard any unopened shells. Stir in crabmeat and parsley. Remove from heat, and let stand 2 minutes. Discard bay leaf. Serve immediately.
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