From the "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 pound medium raw shrimp
  • 1 quart water
  • Salt and pepper
  • 3 bay leaves
  • Celery leaves
  • 1 red snapper (about 3 pounds)
  • 2 cups water
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 2 large onions, finely chopped
  • 3 tablespoons dried parsley flakes
  • 1 cup uncooked rice
  • 6 whole cloves
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 2 cans (1 pound each) tomatoes (or 4 large tomatoes, peeled and chopped)
  • 1 pound fresh lump crabmeat
  • 2 cans (4 oz. each) sliced mushrooms
  • 2 pinches saffron
  • 1 cup dry white wine

Cook shrimp in 1 quart of water which has been seasoned with salt, pepper, bay leaves and celery leaves.  Save broth from shrimp.  Shell and clean shrimp.  Poach red snapper in 2 cups water seasoned with salt and pepper; reserve broth.  Let fish cool and cut in large pieces, discarding skin and bones.  In a large heavy pan, melt butter.  Saute slowly the garlic and onion until soft and slightly yellow.  Add rice, parsley, cloves, thyme, marjoram, tomatoes and the reserved broth from shrimp and fish.  Cover and cook slowly for about 20 minutes or until rice is done.  Add fish, shrimp, crab, mushrooms, saffron and wine.  Correct seasoning.  Bring soup to a boil and serve in soup plates.


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