Slow Cooker Seafood Stew – Barbismoked™ With Lemon and Dill Smoked Garlic
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Slow Cooker Seafood Stew - Barbismoked™ With Lemon and Dill Smoked Garlic

Ingredients

1 lb (500g) boneless, skinless chicken breasts
5 oz (150g) frozen clams (drained)
8 oz (225g) scallops cut into half
8 oz (225g) shrimp
1-2 cups tomato juice
10 oz (280g) tomatoes
4 Barbismoked™ Lemon and Dill Smoked Garlic cloves minced
3 cups vegetable broth
1 tablespoon olive oil
4 celery chopped
2 onions diced
2 bell peppers
1 jalapeno pepper chopped

1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon flour
1 tablespoon butter
pinch of ground cayenne pepper
½ teaspoon peppercorn
½ cup chopped parsley
chopped parsley


Steps:

Heat olive oil in a large skillet. Cook the celery and onions, stir well for about 5 minutes until tender.
Add peppercorns, oregano, Barbismoked™ Lemon and Dill Smoked Garlic and stir for another 1 minute.
Stir in vegetable broth, tomato juice and tomatoes.
Bring to the boil.
Continue to cook for additional 3 to 5 minutes more until heated through.
Transfer the mixture to the slow cooker.
Add chicken and stir.
Cover and cook for 3 hours over high heat or 6 hours over low heat.
Add the clams, parsley, shrimp and peppers.
Cover and cook for 30 minutes more over high heat.
Meanwhile, mix the cayenne and chili powder in a baggie. Add the scallops and toss well to coat.
Place the coated scallops to the slow cooker.
Transfer to the serving bowls and serve.


Acknowledgements

Based on a recipe featured on slowcookerrecipes.org.uk


SMOKED GARLIC

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