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Bouillabaisse Gumbo

chef.gonzalo's picture
Ingredients
  Canned stewed tomatoes 16 Ounce (1 Can)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Condensed chicken gumbo soup 10 3⁄4 Ounce (1 Can)
  Water 2 1⁄2 Cup (40 tbs) (2 Soup Cans)
  Sweet potato 1 Medium, peeled and chopped to make 1 cup
  Celery stalks 1 , chopped to make 1/2 cup
  Green onion 1⁄3 Cup (5.33 tbs), chopped
  Parsley 1 Tablespoon, snipped
  Worcestershire sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Bottled hot pepper sauce 2 Dash
  Bay leaf 1
  Canned minced clams 7 1⁄2 Ounce (1 Can)
  Canned shrimp 4 1⁄2 Ounce, drained and deveined (1 Can)
Directions

MAKING
1. In a Dutch oven combine together un-drained stewed tomatoes, condensed tomato soup, condensed chicken gumbo soup, water, sweet potato, celery, green onion, parsley, Worcestershire sauce, garlic, bottled hot pepper sauce, and bay leaf; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 30 minutes or till vegetables are tender.
3. Add un-drained clams and drained shrimp.
4. Simmer for about 10 minutes or till mixture is heated through but do not boil.
5. Season to taste with salt and pepper.
6. Remove and discard bay leaf before serving.

SERVING
7. Arrange the sour into individual serving bowl.
8. Garnish with parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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