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Fisherman's soup
This recipe was shared with us by Kevin Boudreaux. It was his grandparent's recipe.
Mamie & Arnold Boudreaux's "Fisherman's Oyster Soup"
2 tbs butter (or olive oil)
1 large onion, chopped fine
2 stalks celery, chopped fine
3 cloves garlic, minced
1 can stewed tomatoes
1 large can tomato sauce
1 can chicken broth (reduced sodium)
1 quart oysters & liquid
1 lb crabmeat (checked over for shells)
1 lb medium shrimp, cleaned
1/3 package vermicelli or spaghetti noodles, uncooked
chopped green onions and parsley to taste
salt/pepper/cajun seasoning to taste
In a large soup pot, saute the veggies until soft. Add tomatoes, sauce and chicken broth. Let simmer for 25- 30 minutes to break down tomatoes and blend flavors. Add all seafood, oyster liquid and noodles at the same time. When oysters start to curl, shrimp turn pink and noodles are cooked, stir in seasonings to taste.
Ready to serve!
NOTE: If you want to make this a true fisherman's soup and add fish, try adding small chunks of snapper, redfish or mahi mahi when you add the other seafood.