SPICY CAJUN SEAFOOD STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
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 SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, 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 cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
- Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SLOW-COOKER CAJUN STEW
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood stew, push a button, and find a comforting meal ready at supper time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h15m
Number Of Ingredients 11
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
CAJUN SHRIMP AND SAUSAGE STEW
Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice.
Provided by Chef PotPie
Categories Healthy
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp.
- Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.
- Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.
- Meanwhile, prepare rice according to package directions.
- Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat.
- Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
Nutrition Facts : Calories 538.1, Fat 14.6, SaturatedFat 4.5, Cholesterol 261.2, Sodium 1936.6, Carbohydrate 63.4, Fiber 3.7, Sugar 3.4, Protein 36.2
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- Heat the olive oil over medium heat in the bottom of a Dutch oven or soup pot. Add in the sausage and shrimp and sauté for several minutes, until the shrimp is cooked through. Remove from the pan and set aside.
- Add in the onion, red bell pepper, green bell pepper and garlic and sauté for about 5 minutes, or until slightly softened. Pour in the chicken stock, diced tomatoes, cajun seasoning and salt. Bring the stew to a simmer and then reduce the heat to low.
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