KitchenMagician's Recipe

PEPPER POT BOUILLABAISE

Category: Recipes

Makes 6 servings.

1 onion, chopped
2 stalks celery, chopped
2 T. butter
2 cloves garlic, minced
4 c. chicken broth
3 c. tomato juice
1 14-oz. can diced tomatoes, undrained
1 T. Worcestershire sauce
3 - 4 strands saffron, crushed
1 tsp. dried oregano
1/2 tsp. hot pepper sauce
1/4 tsp. crushed red pepper flakes
1 tsp. coarse-ground black pepper
1 bay leaf
1/2 c. uncooked macaroni
1 lb. uncooked shrimp, peeled and deveined
1 6-oz. can crab meat, drained and flaked

In a large saucepan, saute onion and celery in butter until tender. Add garlic; saute until garlic is soft.
Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Discard bay leaf.
Stir in pasta; cook, uncovered, until tender.
Add shrimp and crab meat.
Simmer an additional 5 minutes, or until shrimp turns pinks.
Serve with crusty rolls and plenty of butter.