Seafood Stew (Crock Pot) Recipe

Name: Seafood Stew (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 onions, diced; 4 stalks celery, chopped; 4 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon peppercorn, cracked; 1 tablespoon tomato paste; 1 tablespoon flour; 3 cups vegetable broth (or chicken broth); 1 (10 ounce) can tomatoes and green chilies (see note in description); 1 -2 cup tomato juice (see note in description); 1 lb chicken breast, cut into bite size pieces; 8 ounces shrimp, thawed (if frozen); 5 ounces clams (I used frozen, thawed, but the original recipe suggests canned clams, drained); 2 bell peppers, diced (I used red bell peppers, but the original recipe suggests 1 red and 1 green bell pepper); 1 jalapeno pepper, chopped; 1/2 cup parsley, chopped (I used a lot less); 1 teaspoon chili powder; 1 pinch cayenne pepper; 8 ounces scallops, halved; 1 tablespoon butter; hot pepper sauce

Servings: persons

1 tablespoon olive oil
2 onions, diced
4 stalks celery, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon peppercorn, cracked
1 tablespoon tomato paste
1 tablespoon flour
3 cups vegetable broth (or chicken broth)
1 (10 ounce) can tomatoes and green chilies (see note in description)
1 -2 cup tomato juice (see note in description)
1 lb chicken breast, cut into bite size pieces
8 ounces shrimp, thawed (if frozen)
5 ounces clams (I used frozen, thawed, but the original recipe suggests canned clams, drained)
2 bell peppers, diced (I used red bell peppers, but the original recipe suggests 1 red and 1 green bell pepper)
1 jalapeno pepper, chopped
1/2 cup parsley, chopped (I used a lot less)
1 teaspoon chili powder
1 pinch cayenne pepper
8 ounces scallops, halved
1 tablespoon butter
hot pepper sauce

1
In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
2
Add garlic, oregano, peppercorns and cook stirring for another minute.
3
Stir in tomato paste and flour and cook another minute.
4
Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
5
Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
6
Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
7
Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
8
In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
9
Add scallops to crock pot, stirring in well.
10
Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 onions, diced, 4 stalks celery, chopped, 4 garlic cloves, minced, and more.

Yes, Seafood Stew (Crock Pot) 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.

Seafood Stew (Crock Pot)

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