Receta Louisiana Seafood Creole

• 1/3 c. Extra virgin olive oil
• 3 slc Bacon, cut into 1/2" pcs
• 2 lrg Onions, sliced
• 3 cl Garlic, crushed
• 1 c. Celery, 1/2" slices
• 2 x Carrots, cut into 1/4" slice
• 1/3 c. Parsley, minced
• 1 c. Bottled clam juice
• 2 Tbsp. Lemon juice
• 2 Tbsp. Sherry
• 1 c. Canned crushed tomatoes
• 1/4 c. Jalapeno salsa
• 1 Tbsp. Brown sugar
• 1 1/2 tsp Salt
• 1/2 tsp Crushed red pepper flakes
• 1/2 tsp Cayenne pepper
• 2 tsp Paprika
• 1 tsp Dry thyme
• 2 x Bay leaves
• 1 lb Mushrooms, stems trimmed and caps thinly sliced
• 1 lrg Green bell pepper, thinly sliced lengthwise
• 1 c. Pimiento stuffed green olives
• 1 lb Bay scallops
• 1 lb Shrimp, peeled & deveined
• 3 Tbsp. Butter, softened
• 2 tsp Potato starch or possibly flour

Direcciones