From: Southern Living Magazine
1½ Lb Med size raw shrimp, unpeeled
2 Celery ribs
1 lg Sweet onion
2 qts Chicken Broth, reduced fat/salt free
12 oz Andouille sausage, cut into ½” pcs
1 Poblano pepper, seeded/chopped
1 Green bell pepper, seeded/chopped
1 Tbsp Canola oil
3 Garlic cloves, chopped
1 lb Small red potatoes, halved
12 oz Beer
½ tsp Thyme, ground
2 Bay leaves
2 tsp Creole seasoning
1 ½ lbs White fish fillets of your choice
1 lb Cooked crawfish tails, optional
Peel shrimp and place in refrigerator until ready to use. Chop celery and onion, set aside. Place celery ends, onion and shrimp peelings in a saucepan. Add broth. Bring to a boil over medium high heat. Reduce to low and simmer 30 minutes.
Meanwhile, cook sausage in a large dutch oven over medium high heat stirring often until browned. Remove sausage. Saute celery, onion and peppers in hot oil in dutch oven, saute 45 seconds or until onion is tender. Add garlic and saute 45 seconds to 1 minute or until fragrant. Stir in potatoes, beer, thyme and bay leaves, return sausage to pan. Pour broth mixture through a fine wire strainer into dutch oven, discard solids. Increase heat to high and bring to a boil. Reduce heat to low and cook, stirring occasionally, 20 minutes or until potatoes are tender.
Add fish, cook 2-3 minutes or until just opaque. Add shrimp and cook 2-3 minutes or just until shrimp turn pink. If desired, stir in crawfish and cook 2-3 minutes more or until hot. Add salt and pepper to taste. Spoon seafood into warmed soup bowls. Top with broth mixture. Serve immediately.