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krishudgens

Member since Feb 2013

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Reviewed Seafood Stew

Feb 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good basic idea. I bought seafood stock. And I used shrimp, scallops, fish and spicy sausage. Since I was going for something more New Orleans than Paris I left out saffron and Pernod. Also I found the serving size to be more like 8 vs 6. "

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