Seafood Etouffee

In French, it means an assortment or a mixture. This New Orleans dish, sometimes called "Seafood Gumbo" contains simple ingredients to bring out the flavour of the seafood. Try this recipe and I guarantee you'll enjoy it!

Ingredients:
     1 kg. Manila clams
     4 medium crabs (chopped to quarter pieces)
     1/4 kg. peeled shrimps (set aside the heads)
     1/2 kg. fish fillets sliced to 1 inch sizes (catfish or cream dori or grouper)
     1 cup diced green pepper
     1 cup diced celery
     1 tspn. saffron powder
     1 tspn. turmeric
     1/2 cup olive oil
     2 tblspns. flour
     5 cloves chopped garlic
     salt & pepper
     2 tblspns. butter
     chopped parsley

Recipe:
Pour olive oil in a pot and set on high heat. Fry the shrimp heads for 3 minutes pressing them to release flavor. Take out the shrimp heads and saute the green peppers, celery, garlic, saffron and butter for 5 minutes. Add 2 cups of water and bring to a boil, then add the rest of the seafood. Mix well until the clams open up and the broth thickens. Add salt and pepper to taste and sprinkle the chopped parsley and serve on a bowl with French garlic bread.