Cajun Seafood Stew
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 teaspoon olive oil
- 1 lb hot Italian sausage
- 1 lb white fish fillet, cut into 1 inch pieces (haddock, perch, etc.)
- 1 lb sea scallops
- 1 lb shrimp (approx 30/lb, peeled & deviened)
- 2 red bell peppers, chopped (small pieces)
- 2 stalks celery, chopped (small pieces)
- 1 large onion, chopped (small pieces)
- 1 tablespoon basil leaves, crushed
- 1 tablespoon oregano leaves, crushed
- 2 -3 cloves garlic, crushed
- 4 (15 ounce) cans diced tomatoes
directions
- 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.
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Reviews
-
I usually make the Sicilian Seafood Stew from this site, but tried this for a little variety. It was excellent. Changes I made due to what I had on hand and personal preference were: green pepper instead of red, sweet sausage instead of hot, 2 cans of stewed tomatoes for 2 of the cans of diced and cod for the fish. This makes a nice thick stew. We did not put it over pasta, but that would be a good way to stretch it to feed more people. I was tempted to omit the sausage because it didn't sound appealing, but it turned out to be an important ingredient in the overall flavor. Great recipe!
Tweaks
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I usually make the Sicilian Seafood Stew from this site, but tried this for a little variety. It was excellent. Changes I made due to what I had on hand and personal preference were: green pepper instead of red, sweet sausage instead of hot, 2 cans of stewed tomatoes for 2 of the cans of diced and cod for the fish. This makes a nice thick stew. We did not put it over pasta, but that would be a good way to stretch it to feed more people. I was tempted to omit the sausage because it didn't sound appealing, but it turned out to be an important ingredient in the overall flavor. Great recipe!
RECIPE SUBMITTED BY
Denise Chase
United States