Best Seafood Mix Stew Recipe
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.
Servings 6
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.