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STEAMED SHELLFISH SOFRITO

STEAMED SHELLFISH SOFRITO

Ingredients
  

  • 2 Lbs. Jumbo Shrimp Raw (cleaned with shell and tail on)
  • Lbs. Black Mussels (cleaned)
  • Lbs. Manila Clams (cleaned)
  • 1 Pkg. Spicy Andouille Sausage sliced
  • 2 Bell Peppers small diced
  • 1 Small White Onion small diced
  • 2 Bu. Cilantro Chopped
  • 2 cups White Wine
  • 2 Tbl. EVO
  • 2 Tbl. Oregano
  • 1 tsp. Red Chili Flakes
  • 2 Bay Leaves

Instructions
 

  • In a large stock pot on medium to high heat add the EVO, onion, bell pepper, bay leaves.  Sautee until the vegetables are translucent and soft, about 2-3 minutes. 
  • Add the andouille sausage, garlic, red chili flakes and sautee with the vegetables for 3-4 minutes and sausage are slightly browned. 
  • Add the white wine, diced tomatoes, cilantro, clams and mussels.  
  • Cover and cook on medium-low heat for 20 minutes or until the shellfish open and the stock begins to simmer.  Disgard any shellfish that haven’t opened. 
  • Add the shrimp into the pot, toss together and top with the oregano.  Cover, cook for 2-3 more minutes and turn off the heat.  Shrimp will cook in the stew.  Shrimp should turn pink and become firm. 
  • Remove from heat and serve in a large serving bowl, family style. 
  • You can add French crusty bread for dipping into the broth or a side of linguini pasta.