Howard L. Puckett
Yield
Makes about 6 servings

How to Make It

Step 1

Scrub clam shells and mussels well with a brush; remove beards from mussels. Discard opened or cracked clams and mussels. Peel shrimp, leaving tails intact, and devein. Drain crabmeat, and remove any bits of shell. Set aside.

Step 2

Melt butter in a Dutch oven over medium-high heat. Add garlic and next 7 ingredients; sauté 4 to 5 minutes or just until tender. Add rice and tomato; stir well. Add chicken and fish broths; bring to a boil. Cover, reduce heat, and simmer 12 minutes.

Step 3

Add clams, and cook 5 minutes. Add mussels and shrimp; cook 5 minutes. Stir in crawfish; cook 5 to 7 more minutes or until clams and mussels have opened. Discard any unopened shells. Stir in crabmeat and parsley. Remove from heat, and let stand 2 minutes. Discard bay leaf. Serve immediately.

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