Slow cooker seafood stew, Cajun-style | Nordmad
Slowcook

Slow cooker seafood stew, Cajun-style | Nordmad

A gently spiced, creamy seafood stew with a Cajun feel. Shrimp and fish go in near the end, so they stay soft and tender.

ComfortWeekendDinnerSlowcookCajunseafood stew slow cooker
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260 min total
4 servings
Easy

Ingredients

servings

  • Vegetable base

    • 1 stk onion, chopped
    • 1 stk green pepper
    • 2 stk celery sticks
    • 3 fed garlic

  • Sauce

    • 400 g chopped tomatoes
    • 5 dl fish stock
    • 1.5 dl whipping cream
    • 1 spsk tomato paste

  • Spices

    • 2 tsk paprika (smoked if you like)
    • 1 tsk thyme
    • 1 tsk oregano
    • 0.5 tsk cayenne pepper
    • 1 stk bay leaf

  • Seafood (add last)

    • 300 g shrimp, raw or thawed
    • 300 g white fish in cubes (e.g. cod)

Instructions

  1. 1

    Assemble the base

    1. Add all vegetables, tomatoes, stock and spices to the slow cooker.
    2. Stir to combine.
    10 min
  2. 2

    Slow cook

    1. Cook for 4 hours on LOW.
    0 min
    Low heat
  3. 3

    Add the seafood

    1. Add shrimp and fish for the last 20 minutes.
    2. Stir in the cream and season with salt and pepper.
    20 min
    Low heat

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Details

Nutrition

Calories

480kcal

Protein

40g

Fat

28g

Carbs

18g

Serving Size

450g

Serving

Suggestions

  • • Serve over rice with a little fresh herb.

Drink Pairings

  • • Alkoholfri: Cold white wine.

Side Pairings

  • • Rice.

Dessert Pairings

  • • Fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator. Reheat gently over low heat; seafood texture may change after freezing.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C

Tips

Preparation

  • • Add the seafood last so it does not overcook.

Cooking

  • • Try not to lift the lid while it cooks.

Serving

  • • Best served freshly made.

Variations

Flavor

  • A squeeze of lemon brightens the stew.

Health

  • Swap cream for coconut milk for a lighter bowl.

Method

  • Serve over rice for a classic Cajun-style plate.

Toppings

  • Fresh parsley or green onion.

Author

C

Camilla

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Comments

Author

C

Camilla

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