Seafood Stew

This delicious thang is about getting cheaper canned seafood and using it to create a large quantity of food.  It was about making a thick, New England Stew, but not a white chowder. This is sooooo good!! Another one of my DH's creations. Love that man so much..and not just because he is a good cook! ....21 years and counting baby!

Anyway, this makes about 10 good sized bowls.

Ingredients

2 C Chicken broth

1 Bunch Parsley, chopped

3 Turnips, pureed (I used about 1/3c water and threw in a few Tablespoons of the green pepper and tomato in the puree)

2 Tomatoes, chopped

1 T Salt

2 T Cayenne pepper, ground

1 Bulb Garlic, minced

1 medium onion-chopped

6 inches of leek - chopped

1 large carrot, julienned

1 Bell Pepper, chopped

1/2 Lb Bacon -cooked

1 Lb Sausage - sliced (Hot, Kielbasa, etc. These are type that look like thick hot dogs.)

1 Lb package Shrimp

1 Lb of canned clams

1 Lb of canned oysters

1/2 Lb scallops

1 T Tamari 

2 T Lemon Juice 

1 T Worchestershire 

Directions

Put everything but seafood and cayenne in 6 qt crock pot. Drain juice from canned clams and oysters and add juice to pot. Put canned seafood in the refrigerator. Cook on low 5 hours.. Add seafood. Cook another hour. Add cayenne. Cook 30 more minutes. Remove and serve.