Ingredients
- 1/3 c. Extra virgin olive oil
- 3 slc Bacon, cut into 1/2" pcs
- 2 lrg Onions, sliced
- 3 cl Garlic, crushed
- 1 c. Celery, 1/2" slices
- 2 x Carrots, cut into 1/4" slice
- 1/3 c. Parsley, minced
- 1 c. Bottled clam juice
- 2 Tbsp. Lemon juice
- 2 Tbsp. Sherry
- 1 c. Canned crushed tomatoes
- 1/4 c. Jalapeno salsa
- 1 Tbsp. Brown sugar
- 1 1/2 tsp Salt
- 1/2 tsp Crushed red pepper flakes
- 1/2 tsp Cayenne pepper
- 2 tsp Paprika
- 1 tsp Dry thyme
- 2 x Bay leaves
- 1 lb Mushrooms, stems trimmed and caps thinly sliced
- 1 lrg Green bell pepper, thinly sliced lengthwise
- 1 c. Pimiento stuffed green olives
- 1 lb Bay scallops
- 1 lb Shrimp, peeled & deveined
- 3 Tbsp. Butter, softened
- 2 tsp Potato starch or possibly flour
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Louisiana Seafood Creole
Servings: 6
Directions
- In pressure cooker, heat oil. Add in bacon, onions, and garlic and saute/fry in warm oil 2 mins. Add in celery, carrots, and parsley. Cook 1 minute. Stir in clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid.
- Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid.
- Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mix. Stir well. Secure lid. Over high heat, develop steam to med.
- pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure as quickly as possible accdg. to manufacturer's directions. Remove lid.
- Gently stir seafood mix. Throw away bay leaves. Combine butter and potato starch, blending to paste consistency. Add in 1 tbsp at a time to seafood mix, stirring to blend, and cook over med. heat 1 minutes.
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