Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

This easy-to-make spicy Cajun stew is best served with rice and a slice of French baguette to soak up all the delicious sauce. It's made with white fish and shrimp, and the sautéed andouille sausage adds a truly savory and rich flavor.

Ingredients:

• 1 tbsp. l. olive oil
• 220 g smoked andouille sausage, diced (1.5 cups)
• 1/4 cup flour
• 1 tsp Cajun seasoning
• 3 cloves garlic, finely chopped
• 2 sweet peppers (red and/or green), chopped (about 2 1/2 cups)
• 1 onion, chopped (about 1.5 cups)
• 1 bottle (240 ml) of clam juice
• 1 can (425 g) canned diced tomatoes
• 450 g fillet of firm white fish, such as halibut or sea bass, cut into 4 cm pieces.
• 450 g large shrimp, peeled and deveined (21-25 pcs.)
• 2 tbsp chopped fresh parsley
• Boiled white rice, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

halibut, andouille sausage, shrimps, tomatoes, shellfish juice, Cajun seasoning

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Preparation:

Step 1
• Heat olive oil in a large saucepan or Dutch oven over medium heat. Cook the sausage until browned, about 5 minutes. Sprinkle the sausage with flour and cook, stirring, until browned, about 2 minutes. Add the Cajun seasoning, garlic, pepper, and onion and continue cooking until the vegetables are tender, 5 minutes. Add the clam juice, tomatoes, and 4 cups of water, scraping up any browned bits, and increase the heat to bring to a simmer.
Step 2
• Reduce heat slightly and simmer until the stew thickens, about 30 minutes. Carefully add the fish and shrimp. Cook, stirring once or twice, until the shrimp and fish are firm and opaque, about 5 minutes. Remove from heat and stir in the parsley. Season with salt and serve with rice.

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