Cajun Seafood Stew
Dive into a bowl of bold, flavorful comfort with this Cajun Seafood Stew, a vibrant dish packed with the rich, smoky spices of the South. Featuring succulent shrimp, tender scallops, and sweet crab meat, this hearty stew is simmered with a medley of aromatic vegetables, a savory seafood stock, and a robust Cajun seasoning blend that infuses every bite with a tantalizing kick. Finished with fresh parsley, green onions, and optional hot sauce for extra heat, this one-pot wonder is as easy to make as it is delicious. Serve it on its own for a lighter meal or ladle it over fluffy white rice for a soul-warming dinner that brings the taste of Louisiana to your table. Perfect for weeknight dinners or a special occasion, this seafood stew will transport your taste buds straight to the heart of Cajun country.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (red, green, or both)
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons cajun seasoning blend
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 14.5 ounces diced tomatoes (canned, with juices)
- 4 cups seafood stock
- 2 bay leaves
- 1 pound shrimp (peeled and deveined)
- 1 pound scallops
- 1 cup crab meat (lump or claw)
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- 1 teaspoon hot sauce (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cooked white rice (optional, for serving)
Instructions
Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, Cajun seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes until the spices are fragrant.
Pour in the diced tomatoes (with their juices) and seafood stock. Add the bay leaves, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to let the flavors meld.
Carefully add the shrimp and scallops to the pot, ensuring they are submerged in the broth. Simmer for 5-6 minutes until they are just cooked through.
Gently fold in the crab meat, being careful not to break it apart too much. Cook for an additional 2-3 minutes to warm the crab meat.
Remove the bay leaves from the pot. Stir in the chopped parsley and green onions. Adjust seasoning with salt, black pepper, and hot sauce, if desired.
Serve the stew hot, either on its own or ladled over cooked white rice for a heartier meal.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1209 mg | 403% | |
| Sodium | 9134 mg | 397% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 29.5 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 797 mg | 61% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5614 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
