TUSCAN SEAFOOD STEW
Steps:
- Heat olive oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells.) Sprinkle with parsley and serve, if desired, with crusty bread.;
SPICY CAJUN SEAFOOD STEW RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 14
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 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
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.
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
SPICY CAJUN STEW
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
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.
CAJUN SEAFOOD STEW
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
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
CREAMY CAJUN CRAWFISH STEW
This decadent dish pairs spicy crawfish and chicken with flavorful peppers, onions, and okra in a creamy cheese sauce.
Provided by POPINKI
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Spray a heavy bottom pot with cooking spray, and place over medium heat. Saute onion, green bell pepper, red bell pepper and okra until soft. Season with a pinch of Cajun seasoning. Remove from pot, and set aside.
- Coat pot with cooking spray (turn off flame while spraying), and return to medium high heat. Saute chicken until no longer pink, and juices run clear. Season with 1 tablespoon Cajun seasoning. Stir in crawfish, and cook for 1 minute. Remove from pot, and set aside with vegetables.
- Melt butter in pot on medium low heat. Whisk in flour until roux begins to bubble. Add milk, and whisk until smooth. Add half-and-half, and whisk continuously until mixture thickens enough to coat the back of a spoon. Add a pinch of salt. Stir in shredded Cheddar cheese a little at a time until well incorporated. Add grated Romano cheese and whisk until incorporated. Season with chili powder and paprika. Stir in chicken, crawfish and vegetable mixture. Simmer for 5 minutes.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 21 g, Cholesterol 218.8 mg, Fat 38.5 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 23.2 g, Sodium 1084.9 mg, Sugar 9.3 g
SPICY CAJUN STEW
This is a recipe from an insert booklet that came with my Quick Cooking Magazine. I tried it because I love smoked sausage, Ro-tel, spinach and rice, just had not tried them together. I used Minute brown rice and no-fat chicken broth to make it a little healthier.
Provided by mandabears
Categories Stew
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet saute sausage until lightly browned;drain.
- Add tomatoes and broth.
- Bring to boil.
- Add spinach.
- Return to a boil.
- Cook for 2 minutes.
- Add rice.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Stir with a fork.
Nutrition Facts : Calories 391.3, Fat 28.2, SaturatedFat 9.2, Cholesterol 58.7, Sodium 1564.6, Carbohydrate 17.4, Fiber 1.9, Sugar 1.5, Protein 17.1
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