Cajun Seafood Stew

Submitted by Denise Chase

• 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

1. Heat oil in large stock pot.
2. Add sausage and cook until browned.
3. Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
4. Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
5. Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
6. Serve over fettucini or w/ fresh sourdough bread.

Reviews

[lovescolts]

This is a very flavorful stew. I didn't change a thing. Nice rich broth. The sausage really adds to its good taste. My family loved it. Will make this again. Thanks, Denise Chase!

 

[surus]

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!