Recipe courtesy of Emeril Lagasse
Total:
53 min
Prep:
45 min
Cook:
8 min
Yield:
about 10 servings
Level:
Intermediate

Ingredients

Smoked Seafood:
Mashed Avocado:
Essence (Emeril's Creole Seasoning):

Directions

Mashed Avocado:

Combine half of the chopped tomatoes with half of the cucumbers, onions, and red, yellow, and green bell peppers in the bowl of a food processor with the canned tomatoes and their liquid, and puree on high speed. Combine the remaining half of the chopped ingredients in a very large bowl. Add the pureed vegetables, the tomato vegetable juice, and all of the remaining ingredients and stir well to blend.

For the Smoked Seafood: Prepare a stovetop smoker. Toss seafood with Essence. Add to smoker and smoke for 6 to 8 minutes, or until cooked through, but not overcooked. Remove the seafood from the smoker and set aside in a bowl, refrigerating as necessary.

For the mashed avocado: Place the avocado in a medium bowl and mash with the back of a fork. Fold in the remaining ingredients and mix until blended and creamy.

To serve, ladle the soup into small bowls or large cups, top each with 2 tablespoons of the mashed avocado and garnish with the smoked seafood.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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