One-pot wonder: Seafood court bouillon
Cook Creole-style with seafood court bouillonPlay Video
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Save yourself an extra hour doing dishes with this one-pot seafood stew from Tory McPhail, chef of the restaurant Commander's Palace in New Orleans.
- 4 tablespoons vegetable oil
- 8 garlic cloves, slivered
- 3 bay leaves
- 1 jalapeno, seeded and minced
- 1 onion, large, small diced
- 2 celery stalks, small diced
- 2 green bell pepper, seeded and small diced
- 1 tablespoon Creole seasoning
- 1/2 cup flour
- 3 cups tomatoes, peeled, seeded and small diced
- 2 cups seafood stock
- 1 tablespoon hot sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 8 ounces fish, mild, light and flaky sliced into smaller pieces
- 8 ounces shrimp, wild caught
- 8 ounces oysters, shucked
- 2 tablespoons parsley
Place a medium sauce pot on the stove over medium-high heat for 3 minutes to warm. Add in the oil, garlic, bay leaves, jalapeno, onion, celery, bell pepper and Creole seasoning and cook for 3-5 minutes until soft but not browned. Sprinkle the flour across the top of the vegetables and stir to thicken and incorporate evenly. Add the tomatoes and stir for 30 seconds. Add in seafood stock, hot sauce and Worcestershire and bring the court bouillon to a simmer. Add the fish, shrimp and oysters and cook for 3 minutes or until just cooked. Lastly, stir in the parsley and adjust the seasoning as desired. Ladle the stew over freshly steamed rice.