MEXICAN SEAFOOD STEW WITH CHORIZO

Steps:

• Directions: 1. Preheat the oil to medium/high heat in a large Dutch oven pot. Add the onions, celery, carrots, poblano pepper, red bell pepper, chayote squash and Fresno chile peppers. Season lightly with salt and pepper and cook for 8 to 10 minutes. 2. If using the Mexican chorizo, add it to the center of pot and cook down for 5 to 6 minutes. Stir well to combine. 3. Add in the garlic, tomatoes, cilantro, file powder, smoked paprika, thyme, oregano, cayenne, pepper and tomato paste. Cook for 5 minutes. 4. Add in the clamato and chicken broth. Bring to a boil, taste for salt and pepper and cook for 30 minutes. 5. Add in the white fish and cook for 5 minutes. Add in the remaining seafood and cook for another 5 minutes. Add hot sauce to taste. Yields up to 8 servings. Notes: If you cannot find the file gumbo powder, combine 2 tablespoons of cornstarch with 2 tablespoons of water.