Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4-6

Ingredients:

1/4 C. butter

1 small onion, chopped

1 C. potatoes, chopped

3 stalk celery, chopped

3 carrots, chopped

2/3 C. peas, fresh or frozen

2/3 C. corn, fresh or frozen

3 T. fresh parsley, chopped or 1-1/2 T. if using dry

1/4 C. all-purpose flour

2 C. low-salt fish broth or chicken broth

2/3 C. half-and-half

Salt and pepper to taste

3 C. seafood, cut into bite-size pieces

1/2 lb. kielbasa, cut into bite-size pieces

What to do:                          

Melt butter in a skillet over medium-low heat. Add onion, potato, celery, and carrot to the pan. Cook, stirring frequently, until vegetables begin to soften, approximately 3–4 minutes.

Stir in peas, corn, parsley, and flour, and cook, stirring constantly, until the flour coats the vegetables, about 1 to 2 minutes. Whisk in fish broth, half-and-half, and seafood; cook until the sauce is thick, bubbling, and the seafood is done. Then season to taste with salt and black pepper. Serve with homemade biscuits.

Christina’s Notes:

On many occasions when pressed for time, use a bag of frozen vegetables. Many local grocery stores also have bags of mixed frozen seafood, or you can use all shrimp, whichever you prefer. If using raw seafood, cook until it is cooked through, about 5 to 10 minutes.