Spicy Cajun Seafood Stew

Name: Spicy Cajun Seafood Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: american
Ingredients: 1 tablespoon olive oil; 8 ounces smoked andouille sausage, diced (1 1/2 cups); 1/4 cup plain flour; 1 teaspoon Cajun seasoning; 3 cloves garlic, finely chopped; 2 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 prawns (21 to 25 shrimp); 2 tablespoons chopped fresh parsley leaves; Salt; Cooked white rice, for serving

4.70 (23)

⏱ 50 mins 🍽 Serves 8 🌶 american 🏷 Main course

This robust stew is a classic of American Southern cooking, combining prawns, smoked sausage and firm white fish. The ingredients are simmered in a flavourful base of tomatoes and clam juice, seasoned with Cajun spices. It makes a hearty main course, perfect when served over a bed of cooked white rice. The total preparation and cooking time is around 50 minutes, yielding eight generous servings.

Ingredients

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (1 1/2 cups)
1/4 cup plain flour
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 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 prawns (21 to 25 shrimp)
2 tablespoons chopped fresh parsley leaves
Salt
Cooked white rice, for serving

Method

Warm the olive oil in a large pot or Dutch oven. Brown the diced andouille sausage for about 5 minutes.
Scatter the flour over the sausage and cook while stirring for roughly 2 minutes, until toasted and coating the meat.
Mix in the Cajun seasoning, chopped garlic, peppers and onions. Cook for 5 minutes until the vegetables have softened.
Pour in the clam juice, diced tomatoes and 4 cups of water, scraping the pot bottom to lift any browned bits. Raise the heat to bring the liquid to a simmer.
Reduce the heat a little and let the stew simmer for about 30 minutes, allowing it to thicken and the flavours to combine.
Carefully add the pieces of white fish and the prawns to the pot. Cook for approximately 5 minutes, ensuring the stew is not boiling hard, until the seafood is just opaque.
Take the pot off the heat and stir through the chopped parsley. Add salt to taste and serve the stew alongside cooked white rice.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisineamerican

AuthorFood Network Kitchens