Cajun Seafood Stew Recipes

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SPICY CAJUN SEAFOOD STEW RECIPE - (4.4/5)



Spicy Cajun Seafood Stew Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 14

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced, about 1 1/2 cups
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 bell peppers, red and/or green, chopped, about 2 1/2 cups
1 onion, chopped, about 1 1/2 cups
1 (8-ounce) bottle clam juice
1 can diced tomatoes, 15 ounces
1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces
1 pound peeled and deveined large shrimp, 25 to 35 count
2 tablespoons chopped fresh parsley leaves
Kosher salt to taste
cooked white rice, for serving

Steps:

  • Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. 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. 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. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

CAJUN SEAFOOD STEW



Cajun Seafood Stew image

Make and share this Cajun Seafood Stew recipe from Food.com.

Provided by Denise Chase

Categories     Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 lb hot Italian sausage
1 lb white fish fillet, cut into 1 inch pieces (haddock, perch, etc.)
1 lb sea scallops
1 lb shrimp (approx 30/lb, peeled & deviened)
2 red bell peppers, chopped (small pieces)
2 stalks celery, chopped (small pieces)
1 large onion, chopped (small pieces)
1 tablespoon basil leaves, crushed
1 tablespoon oregano leaves, crushed
2 -3 cloves garlic, crushed
4 (15 ounce) cans diced tomatoes

Steps:

  • Heat oil in large stock pot.
  • Add sausage and cook until browned.
  • Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
  • Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
  • Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
  • Serve over fettucini or w/ fresh sourdough bread.

Nutrition Facts : Calories 431.4, Fat 18.3, SaturatedFat 5.9, Cholesterol 199.6, Sodium 1415, Carbohydrate 21.5, Fiber 4.2, Sugar 10.7, Protein 44.9

SLOW-COOKER CAJUN STEW



Slow-Cooker Cajun Stew image

It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood stew, push a button, and find a comforting meal ready at supper time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h15m

Number Of Ingredients 11

3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
1 red onion, sliced into wedges
2 garlic cloves, minced
2 celery stalks, coarsely chopped
1 red or green bell pepper, coarsely chopped
2 tablespoons all-purpose flour
1 (28-ounce) can diced tomatoes
1/4 teaspoon cayenne pepper
Coarse salt
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra (from an 8-ounce package), thawed

Steps:

  • In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

Nutrition Facts : Calories 225 g, Fat 11 g, Fiber 2 g, Protein 19 g, SaturatedFat 5 g

SEAFOOD STEW



Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

SPICY CAJUN STEW



Spicy Cajun Stew image

Packed with flavor, this dish is surprisingly quick and easy since it has just five ingredients. -Elizabeth Freise, Bryn Mawr, Pennsylvania More Cajun Chili Recipes»

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 5

1 package (16 ounces) smoked Polish sausage or kielbasa, cut into 1/4 inch pieces
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 to 3/4 cup uncooked instant rice

Steps:

  • In a large skillet, cook sausage over medium heat until lightly browned; drain. Add tomatoes and broth. Bring to a boil. Stir in spinach. Return to a boil; cook for 2 minutes. Stir in the rice. Cover and remove from the heat. Let stand for 5 minutes. Stir with a fork.

Nutrition Facts : Calories 356 calories, Fat 25g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1604mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.

WONDERFUL SEAFOOD STEW



Wonderful Seafood Stew image

Boneless fish fillets and whole shrimp simmer with garlic, herbs, and Cajun spices in a bayou blockbuster of a stew. Health experts recommend eating at least one meal per week that includes fish -- let it be this one.

Provided by Annacia

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces skinless fish fillets (fresh or frozen halibut, orange roughy, or sea bass)
6 ounces shrimp (fresh or frozen peeled and deveined)
2 teaspoons olive oil
2/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup chopped sweet pepper (red or green)
2 garlic cloves, minced
1 (14 1/2 ounce) can low-sodium tomatoes, undrained and cut up
1 (8 ounce) can low-sodium tomato sauce
1 cup reduced-sodium chicken broth
1/4 cup dry red wine or 1/4 cup reduced-sodium chicken broth
2 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon cajun seasoning
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

  • Thaw fish and shrimp, if frozen.
  • Rinse fish and shrimp; pat dry.
  • Cut the fish into 1-inch pieces.
  • Cover and chill fish pieces and shrimp until needed.
  • In a large saucepan heat olive oil over medium-high heat.
  • Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
  • Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
  • Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
  • Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
  • Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
  • Remove the bay leaves before serving.

Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 84.8, Sodium 333.4, Carbohydrate 16.4, Fiber 3.3, Sugar 8.3, Protein 22.2

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