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

  1. 1
    Scrub 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.
  2. 2
    Melt 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.
  3. 3
    Add 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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