Spicy Cajun Seafood Stew

Name: Spicy Cajun Seafood Stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 355 milliliters ounces smoked andouille sausage, diced; 1 teaspoon Cajun seasoning; 425 grams diced tomatoes; 227 grams clam juice; 8 servings Cooked white rice, for serving; 454 grams firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley leaves; 3 cloves garlic, finely chopped; 8 servings Kosher salt; 1 Tbsp olive oil; 355 milliliters onion, chopped (about; 591 milliliters bell peppers, red and/or green, chopped (about; 454 grams peeled and deveined large shrimp (21 to 25 shrimp)

Spicy Cajun Seafood Stew is Autumn will be even more special with this recipe. A mixture of onion, clam juice, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a dairy free diet. Users who liked this recipe also liked Spicy Cajun Seafood Stew, Spicy Cajun Seafood Stew, and Spicy Seafood Stew.

Instructions

Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Dutch Oven

Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes.

Ingredients you will need

Sausage

All Purpose Flour

Meat

Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes.

Ingredients you will need

Cajun Seasoning

Vegetable

Peppers

Garlic

Onion

Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.

Ingredients you will need

Clam Juice

Tomato

Water

Equipment you will use

Pot

Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes.

Ingredients you will need

Shrimp

Fish

Stew

Remove from the heat and stir in the parsley. Season with salt and serve over rice.

Ingredients you will need

Parsley

Rice

Salt

Equipment

Dutch Oven

Pot

Ingredients

Servings:

355milliliters

ounces smoked andouille sausage, diced 1teaspoon

Cajun seasoning 425grams

diced tomatoes 227grams

clam juice 8servings

Cooked white rice, for serving 454grams

firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces 59milliliters

all-purpose flour 2Tbsps

chopped fresh parsley leaves 3cloves

garlic, finely chopped 8servings

Kosher salt 1Tbsp

olive oil 355milliliters

onion, chopped (about 591milliliters

bell peppers, red and/or green, chopped (about 454grams

peeled and deveined large shrimp (21 to 25 shrimp)

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Elyse Holbrook Mitchell Vineyard Cabernet Sauvignon. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 55 dollars per bottle.

Elyse Holbrook Mitchell Vineyard Cabernet Sauvignon

Deep, dark ruby colored with explosive aromatics of blackberry, mulberry, allspice, and kirsch. The palate is richly textured with big fruit flavors of wild currant, cassis, and blackberry pie along with notes of cola, savory herbs, licorice, and cardamom. This wine is full- bodied with beautifully ripe fruit and firm tannins that lead to a long and pleasing finish.