12 ounces andouille sausage cut into 1/2-inch pieces
12 oz beer
1 tablespoon canola oil
2 rib celery
2 teaspoons creole seasoning
2 qt chicken broth fat-free reduced-sodium
2 bay leaves fresh
1 tablespoon thyme leaves fresh
3 garlic cloves chopped
1 bell pepper green chopped
8 servings kosher salt and pepper black freshly ground
8 servings spiced mayonnaise
1 poblano pepper seeded chopped
1.5 pounds shrimp raw unpeeled
1 pound potatoes red halved
1 large onion sweet
1.5 pounds fish fillets fresh white cubed (such as snapper, grouper, or catfish)
Equipment
bowl
frying pan
sauce pan
sieve
dutch oven
Directions
Peel shrimp; place shells in a saucepan. (Refrigerate shrimp until ready to use.)
Add celery ends and onion peel to pan; chop remaining celery and onion, and reserve.(Using the leftover bits of onion and celery will layer the flavor and result in a flavorful broth.)
Add broth; bring to a boil over medium-high heat. Reduce heat to low; simmer 30 minutes.
Meanwhile, cook sausage in a large Dutch oven over medium-high heat, stirring often, 7 to 8 minutes or until browned.
Remove sausage; pat dry. Wipe Dutch oven clean. Saut celery, onion, and peppers in hot oil in Dutch oven over medium-high heat 5 to 7 minutes or until onion is tender.
Add garlic, and saut 45 seconds to 1 minute or until fragrant. Stir in potatoes, next 4 ingredients, and sausage.
Pour broth mixture through a fine wire-mesh strainer into Dutch oven, discarding solids. Increase heat to high, and bring to a boil. Reduce heat to low, and cook, stirring occasionally, 20minutes or until potatoes are tender.
Add fish; cook 2 to 3 minutes or until just opaque.
Add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. If desired, stir in crawfish, and cook 2 to 3 minutes or until hot.
Add salt and pepper to taste.
Spoon seafood into warmed soup bowls. Top with broth mixture.
Serve immediately with Griddle Corn Cakes and Spiced Mayonnaise.
