Nothing says Southern comfort quite like a spicy, steamy bowl of seafood mix stew! If you take a trip to New Orleans, you’re sure to find seafood stew or gumbo on the menu. Now, you can recreate this thick, hearty stew in the comfort of your own home.
Table of Contents
Seafood Mix Stew Ingredients
- Seafood Mix: Use a delicious mix of seafood such as shrimp, crayfish, fish fillets and crab meat.
- Roux: It’s a French derivative, made by combining fat and flour until it’s a thick, pasty consistency.
- Veggies: Make it a complete meal with veggies like bell peppers, celery and onions.
- Cajun Seasoning: Authentic Cajun seasoning makes your stew taste just like they do it in Louisiana.
- Other Flavoring Seasonings: Garlic, green onions, and bay leaves. Complete the stew with aromatic seasonings for maximum flavor
- Chicken Broth: Use your favorite chicken broth as an easy, flavorful base for your stew.
- Rice: This seafood mix stew is even better when served over warm, fluffy white rice.
(Note: Full recipe is at the bottom of the post)
How to Make Seafood Mix Stew
- Make the roux: In a large pot over medium-low heat, add oil. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 30 to 35 minutes until the mixture reaches a dark brown color as chocolate with a “cookie dough” consistency. Keep a close eye on the roux, adjusting the heat if needed to prevent burning. You can add more flour or oil if necessary.
- Cook the veggies: Add chicken broth to the roux. Then add veggies, garlic, bay leaves, and green onions. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
- Season the broth: Add Cajun seasoning. Taste and add more if needed.
- Cook the seafood: Add crab and cook for 2 minutes. Then add shrimp. Cook for 3 minutes or until it’s no longer pink. Add optional sausage. Taste and more seasonings if preferred. Serve warm over rice and enjoy!
Tips for How to Make the Best Roux
- Be patient and go low and slow: A good roux takes some time to come together. Take your time and stir slowly to get the best results.
- Stir constantly with a wooden spoon or spatula: A wooden spoon or spatula makes it easy to combine the ingredients for your roux. Be sure to stir consistently.
- Aim for a milk chocolate color and “cookie dough” consistency: Your roux should have a thick, pasty consistency similar to cookie dough with a dark brown color.
How to Store and Freeze Seafood Mix Stew
This mixed seafood stew stores really well in the freezer so you can enjoy the goodness later on. Simply allow it to cool to room temperature and pour into a freezer-safe container such as a Ziploc bag or Tupperware container. Freeze for up to three months. When you’re ready to eat, allow it to thaw in the fridge overnight and reheat on the stovetop.
What Can I Serve with Seafood Mix Stew?
Though seafood stew is amazing on its own, it’s even better with tasty side dishes such as corn bread or potato salad. Most traditionally, seafood stew is poured over a warm, steamy serving of white rice for a filling and hearty Southern meal.
Best Seafood Mix Stew Recipe
Ingredients
For the Roux
- 2/3 cup vegetable oil
- 1 cup all-purpose flour
Seafood Mix Stew
- 2 lbs seafood mix such as frozen crab legs, crawfish, scallops, and shrimp
- 1 yellow onion diced
- 1 green pepper diced
- 3 celery stalks chopped
- 2 green onions chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 tablespoon Cajun seasoning or to taste
- 1 cup cooked sliced sausage optional
- 6 cups chicken broth add more if preferred
- salt to taste
- optional cooked white rice for serving
Instructions
- Make the roux: In a large pot over medium-low heat, add oil. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 30 to 35 minutes until the mixture reaches a dark brown color as chocolate with a “cookie dough” consistency. Keep a close eye on the roux, adjusting the heat if needed to prevent burning. You can add more flour or oil if necessary.
- Cook the veggies: Add chicken broth to the roux. Then add veggies, garlic, bay leaves, and green onions. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
- Season the broth: Add Cajun seasoning. Taste and add more if needed.
- Cook the seafood: Add crab and cook for 2 minutes. Then add shrimp. Cook for 3 minutes or until it’s no longer pink. Add optional sausage. Taste and more seasonings if prefer. Serve warm over rice and enjoy!
Notes
- You can make roux 3 days in advance. Store it in an airtight container in the refrigerator.
- The cooked seafood stew can last 3-4 days in the fridge.
Leave a Reply