When you look up the origin of seafood boils and gumbo dishes, the history is tainted, but we know that most was created by black and brown folks because of the free labor they endured. On a happier note Ms. Geneva is sharing more recipes with us and we’re salivating already! If you love seafood like me, keep on reading and get out the ingredients. Ms. Geneva’s recipes are based solely on taste and intuition.
You will need:
1 lb. of Crab Legs
1 package of Mussels
1 lb. of Shrimp
1 Lobster Tail
Small Package of Baby Potato
Small Package of Corn on the Cob – Cut into Small Rounds
1 Can of Crushed Tomatoes
One Red Onion – Chopped (Size is your preference)
Two Teaspoons of Tomato Paste
Fish Sauce to Taste
Onion Powder to Taste
Garlic Powder to Taste
Texas Pete Dust
Small Habanero Pepper Cut (Size is your preference)
Salt – Optional
Pepper – Optional
About 8 Cups of Water – (This could be more or less, depending on how thick or thin you want your base broth)
Directions: Clean and peel all seafood and set aside. Break up crab legs into small pieces and set aside. In a pot you want to add your crushed tomatoes, tomato paste, chopped onions, onion powder, garlic powder, salt, pepper, habanero pepper and bring to a slow simmer. Once you determine the thickness you want for your broth, add potatoes, and corn and cook for about 10 minutes, you should still have a slow simmer. Add all seafood and cook an additional 15 minutes or until the potatoes are done. Serve in a bowl and sprinkle with Texas Pete Dust to taste. I had my stew with crackers it is also good with garlic bread.
Try it and let us know how you like it!