Seafood Pan Roast | Tiffany Bee

Name: Seafood Pan Roast | Tiffany Bee
Total time: 80 min
Ingredients: 28 oz can of San Marzano tomatoes; 1 Tbsp Worcestershire sauce; 2 tsp Louisiana style hot sauce (Frank’s Red Hot, Louisiana, etc); 1 Tbsp honey; 1 tsp madras curry powder (optional); ½ cup half & half or heavy cream; 1 Tbsp-2 Tbsp whole wheat flour or corn starch; 2 cups jasmine rice; 2 cups water; 1 tsp saffron (optional); 1 Tbsp canola or vegetable oil; 2 cups shallots, chopped or 1 sweet yellow onion, diced; 1½ cups celery, chopped; 1 green bell pepper, diced; 1 Tbsp garlic, minced; 2 Tbsp butter; 1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc); 1 Tbsp Old Bay seasoning; 2 tsp cajun/creole seasoning (Tony’s or Slap Ya Mama; my original spicy recipe called for 1 Tbsp); ¾ cup white wine (Riesling) or sherry; ½ cup Brandy; 1 cup fish or vegetable broth (use clam juice or fish sauce & some MSG for extra umami); 2 bay leaves; 2 Tbsp tomato paste; 2 cups okra, sliced into 1/2 inch chunks (optional); ½ cup parsley, chopped; Kosher or sea salt to taste; Pepper, freshly ground to taste; Crushed red pepper, cayenne pepper, paprika, or dried ghost chili flakes for extra heat if desired

tiffanybee.com

This recipe is inspired by the delicious Oyster Bar‘s Pan Roast recipe located in Palace Station in Vegas. Their Pan Roast is so good that there’s constantly a

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tiffanybee.com.

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Ingredients

28 oz can of San Marzano tomatoes
1 Tbsp Worcestershire sauce
2 tsp Louisiana style hot sauce (Frank’s Red Hot, Louisiana, etc)
1 Tbsp honey
1 tsp madras curry powder (optional)
½ cup half & half or heavy cream
1 Tbsp-2 Tbsp whole wheat flour or corn starch
2 cups jasmine rice
2 cups water
1 tsp saffron (optional)
1 Tbsp canola or vegetable oil
2 cups shallots, chopped or 1 sweet yellow onion, diced
1½ cups celery, chopped
1 green bell pepper, diced
1 Tbsp garlic, minced
2 Tbsp butter
1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)
1 Tbsp Old Bay seasoning
2 tsp cajun/creole seasoning (Tony’s or Slap Ya Mama; my original spicy recipe called for 1 Tbsp)
¾ cup white wine (Riesling) or sherry
½ cup Brandy
1 cup fish or vegetable broth (use clam juice or fish sauce & some MSG for extra umami)
2 bay leaves
2 Tbsp tomato paste
2 cups okra, sliced into 1/2 inch chunks (optional)
½ cup parsley, chopped
Kosher or sea salt to taste
Pepper, freshly ground to taste
Crushed red pepper, cayenne pepper, paprika, or dried ghost chili flakes for extra heat if desired