12 ounces andouille sausage, cut into 1/2-inch pieces
1 poblano pepper, seeded and chopped
1 green bell pepper, chopped
1 tablespoon canola oil
3 garlic cloves, chopped
1 pound small red potatoes, halved
1 (12-oz.) bottle beer
1 tablespoon fresh thyme leaves
2 fresh bay leaves
2 teaspoons Creole seasoning c
1 1/2 pounds fresh white fish fillets, (such as snapper, grouper, or catfish cubed
1 pound cooked crawfish tails (optional)
Kosher salt and pepper
Griddle Corn Cakes Spiced Mayonnaise
Instructions
1. 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. (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.
2. 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. Sauté 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 sauté 45 seconds to 1 minute or until fragrant. Stir in potatoes, next 4 ingredients, and sausage.
3. 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, 20 to 30 minutes or until potatoes are tender.
4. 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. Discard bay leaves. Add salt and pepper to taste.
5. Spoon seafood into warmed soup bowls. Top with desired amount of broth. Serve immediately with Griddle Corn Cakes and Spiced Mayonnaise.
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Griddle Corn Cakes Spiced Mayonnaise
Originally Submitted
2/2/2014
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