Caribbean Bouillabaisse ( My Award Winning Recipe)
2 Celery Stalks; Cleaned and Sliced
1 Yellow Onion; Large Diced
1/4 Cup Mango; Diced
1/4 Cup Pineapple; Diced
12 oz. White or Brown Rice
4 oz Butter
2 oz. Parmesan Cheese
4 oz. Smoked Gouda Cheese
1 Bunch Chives
1 Bunch Green Onions
2-3 oz. Olive Oil
Curry Spice; spicy or non spicy to taste
Jamaican Jerk Spice
Cayenne Pepper; optional
4-6 oz. Coconut Rum
2 Boneless Skinless Chicken Breasts; Sliced into strips and dredged in jerk spice
8 oz. Andouille Sausage; sliced on a bias (grilled is optional)
1 doz. 16-20's Shrimp (deveined and peeled) - shells
6 oz. Imitation Crab Lags
2- 4 oz. Salmon Filets
1 ½ doz. Mussels
Salt and Pepper for seasoning
Preheat Oven to 450 Degrees
In a pot, add rice and a quart of water to a boil; cook until rice softens. Reduce to a simmer, once it’s done; drain excess water. Finish with butter, Parmesan, and Gouda cheeses. Add salt and pepper to taste.
In a separate pot; add shrimp shells and curry to taste, with 1 qt of water: bring to a boil, then let simmer for about 15-20 min. Strain and set aside.
In a large sauté pan, medium to high heat, add olive oil, celery and onion cooking until tender, Stirring occasionally. Sear salmon, chicken, sausage, shrimp, crab legs, and mussels to golden brown. Season with salt and pepper to taste. Adding cayenne pepper is optional. Deglaze with coconut rum. Add broth to cover, then place in oven for 5 - 10 min. or until everything is cooked. 2 min. before pulling out of the oven, add pineapple and mango. Check for seasoning
Can be served family style or as a single entree`.
In a large serving dish, place rice in the middle, and all other ingredients can be arranged around
the rice. Garnish with chopped chives. Green onion “palm trees.”
Created by: Chef Marcus A. Myles
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