Acadian Seafood Stew Recipes

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SPICY CAJUN SEAFOOD STEW



Spicy Cajun Seafood Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (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)
One 8-ounce bottle clam juice
One 15-ounce can diced tomatoes
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 (21 to 25 shrimp)
2 tablespoons chopped fresh parsley leaves
Kosher salt
Cooked white rice, for serving

Steps:

  • 1. 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.
  • 2. 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.

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.

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

ACADIAN SEAFOOD STEW



ACADIAN SEAFOOD STEW image

Categories     Soup/Stew     Shellfish     Simmer

Yield 6 people

Number Of Ingredients 15

Stew Base
3 tsp butter
3 tsp flour
6 cups fish stock (or clam juice)
3 stalks celery, chopped
3 carrots, chopped
3 Tbsp onion, chopped
3 tsp tomato paste
3 tsp garlic, chopped
4 1/2 tsp cajun seasoning
Seafood
1 1/2 lbs fresh haddock
18 oz scallops
24 large shrimp, peeled
24 mussels

Steps:

  • In a pot, melt butter: with med heat on, add flour and stir constantly for 3-4 min, making sure it doesn't brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally. Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast.

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