1 tablespoon olive oil
1 1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoon minced, seeded jalapeno peppers
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
2 cups shrimp or chicken broth
2 tablespoons tomato paste
2 tablespoons minced cilantro
2 tablespoons chili powder plus 1 teaspoon chili powder
2 bay leaves
2 teaspoons salt
1 teaspoon cumin
1 teaspoon hot sauce
1 1/2 pounds fish cut into, chunks
1/2 pound peeled shrimp
1/2 pound crawfish tails
1. Heat olive oil in 3-quart saucepot. Add onion, jalapeno and garlic. Cook over medium heat for 5 minutes.
2. Add diced tomatoes, tomato sauce, chicken or shrimp broth, tomato paste, cilantro, 2 tablespoons chili powder, salt, cumin and hot sauce. Bring to simmer, cover and cook for 30 minute. Uncover, pot and cook for an additional 15 minutes.
3. Season fish with remaining 1 teaspoon chili powder, add to pot, cover and for 10 minutes carefully stirring after 5 minutes of cooking.
4. Stir in shrimp and crawfish tails and cook for an additional 10 minutes.
Yields 6 servings.
Recipe compliments of Chef Patrick Mould.