Hearty Seafood Stew

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Master Chef
Jan 25, 2005
Foat Wuth
From the CD.."Louisiana Recipes and Some That Should Be." Collected, Modified, Borrowed, Inherited by Willard M. Onellion.

Hearty Seafood Stew

Serves: 7

1/4 lb uncooked fresh or frozen med shrimp in shells
2 tbs vegetable oil
2 med carrots, thinly sliced (1 c)
2 stalk (med) celery, sliced (1 c)
1 large onion, chopped (1 c)
1 clove garlic, finely chopped
1 (14.5-oz) can stewed tomatoes, undrained
2 c beef stock
1 med potato, cut into 1/2-inch pieces (1 c)
1/2 lb catfish filets or other med-firm fish fillets, cut into 1-inch pieces
1 (15.5-oz) can great northern beans, rinsed and drained
1 small zucchini cut lengthwise in half, then cut cross-wise into slices (1 c)
1/4 tsp dried thyme leaves, or 1 tsp chopped fresh thyme
Chopped fresh parsley, if desired

Peel and devein shrimp.
Set aside.
Heat oil in 4-quart Dutch oven over med-high heat.
Cook carrots, celery, onion and garlic in oil, stirring frequently, until vegetables are tender.
Stir in tomatoes, beef stock and potato.
Heat to boiling; reduce heat.
Cover and simmer 20 minutes, stirring occasionally.
Stir in shrimp, catfish, beans, zucchini and thyme.
Heat to boiling; reduce heat.
Cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink and firm.
Serve topped with parsley.
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