Seafood Sauce Piquante

Seafood Sauce Piquante



1 # 21-25 count Shrimp
1 # crabmeat
1 # firm flesh fish (Red, Drum, Grouper)
1/2 c. oil
1/2 c. flour
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
3 tbsp chopped garlic
1 can Rotel Tomatoes
1 can tomato sauce
1 tbsp chopped jalapenos or chili peppers
2 bay leaves
1/2 tsp thyme
1/2 tsp basil
1/2 qt seafood stock
1 c. chopped green onion
1 c. chopped parsley
salt and pepper to taste

2-3 cups cooked rice or pasta


Make a medium dark roux with flour and oil. Add onion, bell pepper, celery and garlic. Sauté until onions clear. Add tomato sauces and herbs. Slowly add seafood stock until all is in. Simmer 30 minutes. Add seafood except crabmeat, simmer 8 minutes. Add onion tops and parsley, add crabmeat, Adjust salt and pepper, serve over rice or pasta.  Serves 8.  © 1984 John Albrecht, CEC