1 tablespoon olive oil
1 & 1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoon minced, seeded jalapeno peppers
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
2 cups shrimp or chicken broth
2 tablespoons tomato paste
2 tablespoons minced cilantro
2 tablespoons chili powder plus 1 teaspoon chili powder
2 bay leaves
2 teaspoons salt
1 teaspoon cumin
1 teaspoon hot sauce
1 & 1/2 pounds fish cut into, chunks
1/2 pound peeled shrimp
1/2 pound crawfish tails
Ingredients:
1 tablespoon olive oil
1 & 1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoon minced, seeded jalapeno peppers
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
2 cups shrimp or chicken broth
2 tablespoons tomato paste
2 tablespoons minced cilantro
2 tablespoons chili powder plus 1 teaspoon chili powder
2 bay leaves
2 teaspoons salt
1 teaspoon cumin
1 teaspoon hot sauce
1 & 1/2 pounds fish cut into, chunks
1/2 pound peeled shrimp
1/2 pound crawfish tails
Instructions:
Heat olive oil in 3-quart saucepot. Add onion, jalapeno and garlic. Cook over medium heat for 5 minutes.
Add diced tomatoes, tomato sauce, chicken or shrimp broth, tomato paste, cilantro, 2 tablespoons chili powder, salt, cumin and hot sauce. Bring to simmer, cover and cook for 30 minute. Uncover, pot and cook for an additional 15 minutes.
Season fish with remaining 1 teaspoon chili powder, add to pot, cover and for 10 minutes carefully stirring after 5 minutes of cooking.
Stir in shrimp and crawfish tails and cook for an additional 10 minutes.
Servings: Yields 6 servings - Compliments of Chef Patrick Mould
