INGREDIENTS: SERVES 6
•1 tablespoon olive oil
•1/2 pound Spanish chorizo or Portugese linguica, cut into 1-inch pieces
•3 cups julienne onions
•2 cups diced potatoes, blanched
•1 cup julienned red peppers
•1 cup julienned yellow peppers
•1/4 cup minced garlic
•1 teaspoon Creole seasoning
•4 cups chopped peeled and seeded tomatoes
•6 bay leaves
•1 pound lobster, split
•2 soft-shell crabs, cleaned
•1/4 pound shrimp, peeled and tail on
•1/4 pound mussels
•1/4 pound clams
•1 cup white wine
•Few threads of saffron
•1/4 cup finely chopped parsley
•1/4 pound shucked oysters
•Salt and pepper
•1 cup garlic aioli** in squeeze bottle
•2 tablespoons chopped green onions
•Small loaf of crusty bread

PREPARATION:

  
•In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the
sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and
pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the
tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-
shells on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the
vegetables and tomatoes on top of the lobsters. Season the shrimp with Essence. Lay the shrimp over
the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of
the chorizo over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine, saffron and
parsley. Cover the pot and cook for 30 minutes. Remove the lid and add the oysters during the last 5
minutes of cooking. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green
onions and crusty bread.

**Garlic aioli is roasted garlic***, mayonnaise, and olive oil blended well. ***See roasted garlic in "Vegetables"

---

Please report any bad links..Thanks, Buzz

---

BACK TO GUTSY'S HOME