Cajun seafood-potato stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Potatoes;red -- scrubbed |
| To taste | ||
| ½ | pounds | Shrimp -- fresh cooked |
| 14 | Fluid ounces Water + | |
| Chicken boullion | ||
| 1 | can | 14 1/2oz.cajun stewed |
| ¾ | pounds | Red snapper fillets |
| Tomatoes | ||
| Cut into 1\" cubes | ||
| ⅓ | cup | Parsley -- fresh minced |
| ⅛ | teaspoon | Cayenne pepper (OPTIONAL) |
| Pepper, black -- ground | ||
| ½ | cup | Clam juice |
Directions
1.Do not peel the potatoes, slice in halves and each half into ¼"slices.
Puree the stewed tomatoes in a food processor. 2.In a large saucepan, combine the potatoes with the pureed tomatoes,clam juice, oregono and cayenne if a a spicier stew is desired. Bring just to a boil, reduce the heat, cover and simmer 20 - 25 minutes,or until the potatoes are tender.
3.Add the snapper, simmer uncovered 5 minutes. Stir in the shrimp and simmer 3 minutes to heat through. Add the parsley and pepper to taste.
Serve. DATA PER SERVING: Calories........169 Carbohydrates......17g....Monounsaturated fat...0g Protein.........21g Sodium...........277mg....Polyunsturated fat....1g Fat..............1g Saturated fat ..........0g Cholesterol.........95mg Recipe By :
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