Louisiana Seafood Stew

Soups & Stews

Recipe courtesy of Chef Chuck Subra, New Orleans, LA

Serves 4 to 6

  • 2 tablespoons vegetable oil
  • 1/4 cup onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 tablespoons garlic, minced
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup mirliton, diced
  • 1/2 cup Abita Amber beer
  • 1 tablespoon Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

 Louisiana Seafood Stew

Click image to enlarge


Heat a 15" cast iron skillet over high heat. Add oil, onions, bell pepper and garlic. Saute for 2 minutes. Add shrimp, oysters, Cajun seasoning and mirliton and cook until shrimp are half pink. Deglaze pan with Abita beer and reduce by half. Add shrimp stock, Tabasco, cream, Worcestershire and crawfish tails. Bring to simmer and cook for 2 minutes.
Season with salt and pepper.

Serving suggestion:
Serve with your favorite biscuits. For each serving cut a biscuit in half horizontally and place at the bottom of a soup bowl.
Ladle stew over biscuit and top with remaining biscuit half.

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