New Orleans Seafood Stew Recipe

Name: New Orleans Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). catfish, cubed; 1 lb (.5 kg). scallops; 1 lb (.5 kg). shrimp, deveined and shelled; 1 14 oz (392 grm). can crushed tomatoes; 1 8 oz (224 grm). can tomato sauce; 1 14 oz (392 grm). can chicken broth; 14 oz (392 grm). water; 1 cup (225 ml) green pepper, chopped; 1 cup (225 ml) onion, chopped; 1 cup (225 ml) celery, chopped; 2 large cloves garlic, crushed; 2 bay leaves; 4 tbsp (60 ml) butter; 4 tbsp (60 ml) flour

Servings: persons

1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour

1
Melt the butter and mix with flour to make a roux.
2
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
3
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil.
4
Reduce heat.
5
Add any uncooked seafood and simmer for 15 minutes.
6
Add any pre-cooked seafood and heat through just before serving.
7
Serve with salad and bread, or over rice.
8
For a broth variation, drizzle a tsp of sherry over each serving.
9
Another variation: try salmon instead of catfish.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb (.5 kg). catfish, cubed, 1 lb (.5 kg). scallops, 1 lb (.5 kg). shrimp, deveined and shelled, 1 14 oz (392 grm). can crushed tomatoes, and more.

Yes, New Orleans Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Orleans Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions