Yield: 6 Servings
|1 pounds||Raw shrimp; peeled|
|½ cup||Each butter and flour; cooked to form a roux|
|4||Stalks celery with leaves; chopped fine|
|1 large||Yellow onion; chopped fine|
|2 cups||"Fish Stock"; "Chicken Soup Stock" or canned chicken or fish broth|
|3||Chicken bouillon cubes|
|⅛ teaspoon||Ground cloves|
|¼ teaspoon||Garlic powder -or-|
|2||Cloves garlic; crushed|
|1 tablespoon||Worcestershire sauce|
|1 can||(8-oz) tomato sauce|
|1||Bell pepper; quartered|
|2||Whole bay leaves|
|1 pounds||Crab meat|
|1 pint||Whipping cream|
|White pepper to taste|
|Tabasco to taste|
|Dry sherry to taste|
|2||Green onions (tops only); chopped; for garnish|
SERVES 6-8 AS A SOUP COURSE
The firefighters in New Orleans must eat the most delicious food you can imagine. While this next contribution to our firefighters' contest may look a little expensive to make, Officer Gayle Rogers in New Orleans knows the crew will enjoy it and foot the bill. You do know, don't you, that firefighters do not get their meals free with the work? They chip in each week to cover the cost of the groceries. I'll bet that Fireman Rogers's cooking is popular enough to bring about support for any bill! Heat a medium frying pan and saut the shrimp in the 2 tablespoons butter just until the shrimp changes color, about 3 minutes. Set aside.
In a 2-quart saucepan cook the butter and flour together to form a roux.
Cook to a very light brown. Add the celery and yellow onion and saut in the roux until soft. Stirring constantly, add the fish or chicken stock and milk. Stir until it thickens a bit. Add Worcestershire sauce, tomato sauce, bell pepper, and bay leaves. Simmer, covered, 1 to 2 hours. Remove the bell pepper pieces and the bay leaves. Add the shrimp and crab meat, along with the cream. Heat the soup again, being careful not to let it come to a boil.
Add additional seasonings such as white pepper, Tabasco, and dry sherry.
Garnish with the green onion tops and serve.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .