CREOLE PAN ROAST

Creole Pan Roast image

Number Of Ingredients 27

28 ounces San Marzano tomatoes
1 tablespoon Worcestershire
2 teaspoons Tabasco sauce
1 tablespoon Honey
2 teaspoons Yellow Curry Powder
1/2 cup Heavy Cream
1 tablespoon Vegetable Oil
1 Yellow Onion, Minced
1.5 cup Celery, Minced
1 Green Pepper, Minced
1 tablespoon Garlic, Minced
2 tablespoons Butter
1 pound Shrimp, washed and peeled
1 pound Andouille Sausage, sliced
2 teaspoons Old Bay
5 teaspoons Cajun/Creole Seasoning (King Creole)
1 teaspoon Black Pepper
3/4 cup White Wine
1/4 cup Brandy
1 cup Chicken Broth
2 pieces Bay Leaves
1 tablespoon Tomato Paste
1/2 cup Parsley, chopped
1/4 cup Heavy Cream
5 tablespoons Butter
1 pound Chicken Thighs
1/2 pound Crab or Lobster

Steps:

In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, heavy cream, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
In a large saucepan on medium low heat, add oil (I use my heavy-bottomed Le Crueset). When oil is hot, add onions and saute for about 2-3 minutes until translucent. Add celery, okra, & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
Turn the heat up to medium high, melt the butter. Add the sausage, shrimp, crab, chicken, and all the spices. Stir together to evenly coat the spices all over the shrimp and sausage. Cook until sausage is brown on both sides, and shrimp is pink.
Add the brandy, white wine, chicken broth, & bay leaves to the pan. Bring to a boil & stir in the tomato paste.
Slowly stir the reserved tomato cream mixture in. Bring to a boil. Taste and season with salt as needed. If you'd like the stew creamier, stir in the additional heavy cream and butter.
Serve the Pan Roast with a scoop of rice & fresh parsley flakes