Prep Time: 15 mins
Cook Time: 50 mins
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 8 ounces smoked andouille sausage, diced, about
1½ cups
- ¼ cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 3 cloves garlic, finely chopped
- 2 bell peppers, red and/or green, chopped, about
2½ cups
- 1 onion, chopped, about 1½ cups
- 1 bottle clam juice, 8 ounces
- 1 can diced tomatoes, 15 ounces
- 1 pound firm white fish, such as halibut, grouper
or black sea bass, cut into 1½-inch pieces
- 1 pound peeled and deveined large shrimp (21 to
25 shrimp)
- 2 tablespoons chopped fresh
parsley leaves
- Kosher salt
- Cooked white rice, for serving
Directions
- Heat the oil over medium-high heat in a large pot
or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle
the flour over the sausage and cook, stirring, until lightly toasted and
the meat is well coated, about 2 minutes.
- Add the Cajun seasoning, garlic, peppers and
onions and continue to cook until the vegetables are softened, 5 minutes.
Add the clam juice, tomatoes and 4 cups water, scraping up any browned
bits from the bottom of the pot, and increase the heat to bring to a
simmer.
- Lower the heat slightly and simmer until the stew
is thickened and the flavors are melded, about 30 minutes. Gently stir in
the fish and shrimp. Cook, making sure the stew is not bubbling
vigorously, stirring once or twice, until the shrimp and fish have just
turned opaque, about 5 minutes. Remove from the heat and stir in the parsley.
- Season with salt and serve over rice.
