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I had this yummy stew at a restaurant so I thought I'd try to copy it. Turned out great!
1/2 large onion, chopped
3 large celery stalks, chopped
1 large red bell pepper, chopped
1/2 stick butter
1 large container of fish stock
1 Knorr's chicken boullion cube
2 cups water
2 cups chopped ham (I baked a ham and used the leftover)
1 pound of shrimp, fresh or frozen, cut into bite sized pieces
In a soup pot, I cooked the onion, celery and pepper in the butter until they were softened. I added the fish stock, boullion and water, and ham.
For spices I used 1 tsp of cayenne pepper and 1 tsp of Old Bay Seasoning. The cayenne was super hot though so you would have to adjust it to the amount of heat you like. Next time I will make it with just the Old Bay.
I let that simmer along for about an hour without a lid so it reduced some. Then I took half the stew and pureed it in the food processor and put it back in the pot along with the shrimp. I added about a half cup of brown rice since I had made the soup so darned hot with the cayenne. The rice isn't necessary if you don't want to put in the extra carbs.
I let the rice get done and we gobbled it up. The family liked it a lot.
The soup I had at the restaurant had chopped okra in it too, but I'm not partial to that.
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Donna
5'4", 52 years old
204/184.6/175ish
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