Weekday dinner with a kick!
I found this recipe many years ago in a Southern Living magazine and have been carrying page 24 around with me ever since. I’m not sure Seafood Robert, or “ro-ber” for the French/New Orleans pronunciation, is even a real dish, but it’s a simple and fresh dinner that can be made any day of the week. The original recipe does not call for Tabasco, but I add a little at the table to enhance the flavor of the dish.
- 1 1/2 pounds unpeeled fresh shrimp
- 1 onion
- 1 green bell pepper
- 4 green onions/scallions
- 2 celery stalks
- 1/2 cup butter
- 1 1/2 tbsp minced fresh garlic
- 1 tbsp all-purpose flour
- 1 (14 1/2 ounce) can of dice tomatoes with green chiles (Ro-Tel brand)
- 1 (28 ounce) can of whole tomatoes
- 1 (6 ounce) can of tomato paste
- 2/3 cup water
- 1 pound cooked, peeled crawfish tails
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 to 1/2 tsp red pepper
- 1/2 cup chopped fresh parsley
- Hot cooked rice
- Tabasco (optional)
- Peel shrimp and devein.
- Chop onion and next 3 ingredients.
- Melt butter in a Dutch oven or large saucepan. Add chopped vegetables and garlic and saute over medium-high heat 5 minutes or until tender. Add flour and cook, stirring constantly for 1 minute.
- Stir in diced tomatoes and next 3 ingredients until blended. Reduce heat and cook, stirring occasionally, 10 minutes. If the whole tomatoes do not break-down to your liking, use a large spoon to deconstruct them.
- Add shrimp, crawfish and next 6 ingredients. Cook 5 minutes or until shrimp is cooked through. Serve over hot rice and sprinkle with parsley and Tabasco.
If you look closely, I replaced the parsley with more scallions because that’s what I had. Works well either way!
Source: Southern Living Magazine via Charlene Denoux from Baton Rouge, Louisiana.