This definitely falls into the category of one-pot-meals and am a total junkie for braised dishes and stews. Asopao is all the rage in Trinidad and Tobago and Puerto Rico. Paired with the vast array of seafood from the coastlines in Florida, especially the Gulf, this take it’s appropriately called Flo-ribbean Asopao, as the state has a vast injection of Creole, Caribbean and Latin culinary influences. Here, the mix of shrimp and chicken create unique and unparalleled flavors, resembling a…
