Pan Roast

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Erica

6 tablespoon salted butter

1 cup celery small dice

1 cup yellow onion small dice

1 large garlic clove (sliced)

1 ⅔ chicken stock

1 ½ cup tomato sauce

1 ½ tablespoons jasmine rice grain

150ml heavy cream

2 to 3 large basil leaf

2 tablespoons minced garlic

1 lb peeled and deveined shrimp cut into bite size (size 10 to 15)

½ lb crab meat

Holy trinity ( ½ cup celery, ½ cup yellow onion, and ½ cup green bell pepper cut into small dice)

Spice blend ( 1 tablespoon old bay seasoning, ½ tablespoon Tony’s creole seasoning, 1 teaspoon paprika, 1 teaspoon black pepper, ½ teaspoon cayenne chili powder)

½ cup clam juice

4 tablespoons of extra dry vermouth

1 teaspoon Worcestershire sauce

Kosher salt and black pepper to taste

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