Spicy Cajun Seafood Stew Recipe 445

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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.

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.

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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