Prep Time:10 Min Cook Time:40 Min Total Time:50 Min
If you've been to Palace Station in Las Vegas, I'm sure you had their infamous Pan Roast. It's a Cajun style, rich, creamy, tomato based bisque. Depends what you like - you get a choice of seafood, chicken and sausage in the dish, and your prefer level of spiciness. I love seafood so that was an obvious choice for me :)
This is one of my favorite dishes so of course I had to re-make this at home. And this recipes is pretty close to home. It really hit the ball park, bon appetit!
Tomato Cream Sauce
- 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
- 2 tsp madras curry powder (optional)
- ½ cup half & half or heavy cream
- 1 Tbsp corn starch
- 2 cups jasmine rice
- 2 cups water
- Seafood Stew
- 1 Tbsp canola or vegetable oil
- 2 cups shallots, chopped or 1 sweet yellow onion, diced
- 1½ cups celery, chopped
- 1 green bell pepper, chopped
- 1 Tbsp garlic, minced
- 2 Tbsp butter
- 1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)
- 2 tsp Old Bay seasoning
- 2.5 tsp cajun/creole seasoning (Tony's or Slap Ya Mama)
- 1 tsp pepper, freshly ground
- ¾ cup white wine (Riesling)
- ½ cup Brandy or Pernod
- 1 cup fish or vegetable broth or water
- 2 bay leaves
- 1 Tbsp tomato paste
- 2 cups okra, sliced into 1/2 inch chunks (optional)
- ½ cup parsley, chopped
- Kosher or sea salt to taste
- 11. Rinse rice with water about 3-4 times, prepare in rice cooker with a 1:1 ratio of rice to water. Add saffron if desired.
- 22. In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, half & half, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
- 33. In a large saucepan on medium low heat, add oil. Flick a drop of water into the pot to see if it'll sizzle. Sweat shallots for about 2-3 minutes until translucent. Add celery & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
- 44. Turn the heat up to medium high, melting the butter & cooking seafood blend along with all the spices. Stir together to evenly coat the spices all over the seafood. Cook for about 2 minutes.
- 55. Add the brandy, white wine, fish broth, & bay leaves to the seafood. Bring to a boil & stir in the tomato paste.
- 66. Finish up the Pan Roast by slowly stirring in the tomato cream mixture. Bring the stew to a boil & add the okra.
- 77. Garnish the Pan Roast with a nice heap of rice & fresh parsley flakes.