Cajun Seafood Stew

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Green beans provide a similar texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Water with bouillon is a budget-friendly base.

Melt 8 tablespoons of butter and 1/2 cup of oil in a small pot to make a roux.

Season shrimp with Slap Ya Mama seasoning, black pepper, and olive oil; place in the oven to cook most of the way.

Once the roux is ready, brown the andouille sausage in the same pot to use the oil and flavor left behind.

Add diced onion, green bell pepper, and celery to the pot; stir and cook until softened.

Pour in about 1/2 cup of white wine to deglaze the pot, scraping up the flavor from the bottom.

Let the vegetables cook down with the wine for a few minutes.

Once the vegetables are cooked down, add the roux to the pot and stir until thickened.

Add spices: parsley, black pepper, salt, Slap Ya Mama, Old Bay, and onion powder; stir to combine.

Add 1 tablespoon of minced garlic and stir to prevent burning.

Gradually add 4 cups of seafood mix to the pot, stirring to combine.

Add 1 can of tomato sauce and stir to mix.

Pour in 1/2 pint of heavy cream, stirring to combine and adjust thickness.

Add the browned andouille sausage back into the pot and stir.

After about 2 minutes, add 2 pounds of crawfish tails, rinsed and drained; stir in.

Finally, add about 1 pound of cooked shrimp, stirring to combine.

Simmer for about 15 minutes on low heat to allow flavors to meld.

Prepare rice while the stew simmers, about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens