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Voodoo Stew

October 31, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


1 Tbs. butter unsalted

1 tsp. fresh chopped garlic

1/2 C. red bell pepper diced about _ inch

1/2 C. yellow onion diced about _ inch

1/2 C. celery diced about _ inch

1 jalapeno pepper sliced into very thin rings

1 quart water

1 1/2 Tbs. chicken base

2 Tbs. lemon juice

1 bay leaf

1/2 tsp. oregano dried

1/2 tsp thyme dried

1/3 tsp. cumin

2 Tbs. vegetable oil

1/2 C. Paul Prudommes Redfish seasoning

1 quart assorted seafood pieces, fish pieces diced about 1 inch, as well as small peeled shrimp, bay scallops, crawfish tail meet and/or crab meat

4 C. cooked white rice

1 C. pico de gallo for garnish

2 C. tortilla strips, thinly sliced and fried for garnish

2 Tbs. parsley - freshly chopped for garnish

How To:

1. In a medium saucepan, over medium to high heat, saut the garlic and vegetables in the butter until onions become translucent. Do not let them brown.

2. Add the water, lemon juice, chicken base and seasonings and bring to a boil. Allow to simmer slowly for 10 minutes.

3. Set the stock aside and keep warm until ready to serve.

4. In a bowl or zip lock bag, toss the seafood with the blackening seasoning until all the seafood is well coated.

5. In a large saut pan, heat the vegetable oil over a high heat and cook seafood until done.

6. To serve, place about 6-8 ounces of hot cooked rice in the center of a large pasta bowl and arrange the cooked seafood in a ring around the rice mound.

7. Ladle 8 ounces of the hot stock over the seafood and rice. Garnish the top of the rice mound with 2 Tbs. of pico de gallo and then sprinkle the top of the entire dish with the chopped parsley and fried tortilla strips. Serve immediately so that the chips don't get soggy.

8. We suggest firm fish such as redfish, snook, grouper, snapper, tuna, salmon and mahi-mahi. The addition of shrimp, scallops, squid or clams make it even better.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

St. James City Bingo

It was a fun night last Wednesday night at St. James City Bingo. Jackpot is now at $250 in 53 numbers. The consultation prize of $100 was won by two ladies and our green racehorse is now $80.

Our bingo snack shop opens at 5 p.m. when our doors open. Bingo starts at 6:30 p.m. Come and see what's in store for you on Halloween. Bring something for the Food Pantry. For more information call Norm at 239-283-8483.



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