Slow Cooker Seafood Stew Recipes

SLOW-COOKER SHRIMP, SAUSAGE, AND OKRA STEW

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

Provided by Martha Stewart

Categories Pork Recipes

Time 4h15m

Number Of Ingredients 11

Slow-Cooker Shrimp, Sausage, and Okra Stew image

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

Ingredients

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

SLOW-COOKER SEAFOOD STEW RECIPE - (4.5/5)

Provided by Marie1127

Number Of Ingredients 13

Slow-Cooker Seafood Stew Recipe - (4.5/5) image

Steps:

Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well. Add fish, shrimp, and bay leaf, and gently stir to mix. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until fish and shrimp are fully cooked. Add potato flakes and scallions, and stir until uniform. Remove bay leaf. 6

Ingredients

3 1/2 cups low-sodium vegetable broth
One 14.5-oz. can stewed tomatoes (not drained)
One 6.5-oz. can chopped clams in juice (not drained)
2 cups chopped kale
1 cup chopped onion
1 tbsp. chopped garlic
2 tsp. ground thyme
1 lb. raw tilapia, cod, or sea bass, cut into 1-inch pieces
8 oz. (about 16) raw large shrimp, peeled, deveined, tails removed
1 dried bay leaf
1/4 cup instant mashed potato flakes
1/2 cup chopped scallions
Optional seasonings: salt and black pepper

SEAFOOD CIOPPINO

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories Dinner Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

Seafood Cioppino image

Steps:

In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

Ingredients

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

SLOW-COOKER FISH CHOWDER

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Provided by KathrynG

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

Slow-Cooker Fish Chowder image

Steps:

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

Ingredients

4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

SPICY SEAFOOD STEW

The hardest part of this quick and easy recipe is peeling and dicing the potatoes-and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. -Bonnie Marlow, Ottoville, Ohio

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

Spicy Seafood Stew image

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

Nutrition Facts : Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.

Ingredients

2 pounds potatoes, peeled and diced
1 pound carrots, sliced
1 jar (24 ounces) pasta sauce
2 jars (6 ounces each) sliced mushrooms, drained
1-1/2 teaspoons ground turmeric
1-1/2 teaspoons minced garlic
1 teaspoon cayenne pepper
1/4 teaspoon salt
1-1/2 cups water
1 pound sea scallops
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

More about "slow cooker seafood stew recipes"

SLOW-COOKER SEAFOOD STEW - HUNGRY-GIRL

Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well. Add fish, …
From hungry-girl.com
Servings 6
Calories 181 per serving
Category Lunch & Dinner Recipes

Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until fish and shrimp are fully cooked.

Slow Cooker Seafood Stew Recipes

SLOW-COOKER SHRIMP, SAUSAGE, AND OKRA STEW

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

SLOW-COOKER SEAFOOD STEW RECIPE - (4.5/5)

SEAFOOD CIOPPINO

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

SLOW-COOKER FISH CHOWDER

SPICY SEAFOOD STEW

The hardest part of this quick and easy recipe is peeling and dicing the potatoes-and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. -Bonnie Marlow, Ottoville, Ohio

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