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Cajun Pot au Feu

Source of Recipe


Tom Fitzmorris






List of Ingredients



• 1 stick butter
  
• 4 medium carrots, coarsely chopped
  
• 2 onions, coarsely chopped
  
• 2 leeks, white parts only, well washed and chopped coarsely
  
• 6 ribs celery, coarsely chopped
  
• 2 Tbsp tomato paste
  
• 1/4 cup brandy
  
• 2 cups white wine
  
• 3 fresh, ripe, peeled, seeded tomatoes
  
• 1/2 tsp chopped garlic
  
• 3 quarts chicken stock
  
• 3 Tbsp butter
  
• 1 lb. shrimp, peeled and deveined
  
• 1 lb. fish fillets (redfish, trout, sheepshead, drum, etc.)
  
• 2 dozen oysters
  
• 1 lb. lump crabmeat
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. In a large saucepan, heat the stick of butter until it bubbles. Saute the carrots, onions, leeks and celery in the butter until they turn limp.
   
   
2. Stir in the tomato paste, then pour in the brandy. Carefully flame the brandy and allow the flame to extinguish itself.
   
   
3. Pour in the white wine and bring it to a boil. Reduce by about one-fourth, then add the tomatoes and garlic. Return to a boil, cook for about a minute more, and add the chicken stock. Bring to a boil and cook for about 15 minutes.
   
   
4. Meanwhile, heat the 3 tablespoons butter in a skillet and, in turn, saute the shrimp, fish and oysters. The shrimp should turn pink, the fish should turn opaque, and the edges of the oysters should curl. Do not overcook.
   
   
5. Add the shrimp, fish, oysters, crabmeat and parsley to the soup and bring to a boil. Season to taste with salt, pepper and Tabasco sauce. This dish can be served as is, with rice, or with pasta. The consistency should be like that of gumbo.
   
   Serves 4, generously.