Joey Quebedeaux, Manager of Piggly Wiggly South

Seafood Courtbouillion

Seafood Courtbouillion

• 1 Stick Butter
• 1 Med onion (chopped)
• ½ Green Bell Pepper (chopped)
• ½ Red Bell Pepper (chopped)
• 2 TBP Garlic (chopped)
• 1 Can Rotel Tomato (any style)
• 1½ qt. water
• ½ small bag shrimp powder
• 1-12 oz can Tomato Paste
• 3 TBP Roux
• ¼ cup Mustard
• ½ cup Worcestershire Sauce
• 2 TSP Salt
• 1 TSP Red Pepper
• 1 TSP Black Pepper
• 1 lb Shrimp (31-35) or med. size
• 1 lb Catfish filets (bite size
• 1 lb Louisiana Crawfish Tails
• 1 TSP Sugar

Method:
Heat 1½ quart water and shrimp powder to boiling. Sautee onions, bell peppers, garlic in pot with butter. Add Rotel, tomato paste, mustard and Worcestershire Sauce. Stir well. Add sugar and shrimp stock. Add Roux and seasoning. Let cook for 45 minutes on low heat. Add Seafood and cook 10 minutes until seafood is cooked. Serve over hot rice and top with fresh green onions.