NOLA Grandma's Boiled Seafood Stew

If you are planning a seafood boil, we have a pretty good idea for what you should do with the left overs. Chef Harriett and Chef Anne show us how to make their seafood boil stew.

Crabs, crawfish, shrimp, sausage, corn, potatoes - whatever is left from a seafood boil*. These items can take on new life as a stew over rice, pasta or over mashed potatoes.

*Today many grocery stores are boiling Louisiana seafood and offering the tasty items to their customers for purchase. Let them do the hard work and buy the boil ingredients at the store!

1 stick butter (4 oz) or oil of choice
1/2 cup all-purpose flour
1 container trinity (16oz) (onion, celery, green pepper)
1/2 cup chopped parsley
1/2 cup chopped green onions
1 lb cooked sausage, cut into circles
6 1/2 ears of cooked corn, cut off cob
6-8 small cooked new potatoes, quartered
Any other cooked vegetables you want to add
5 cups of water from the boil or chicken base and plain water
Taste for saltiness
2-3 cups cooked seafood, peeled. If shrimp are large, cut in half
1 cap kitchen bouquet* (optional

1. Once medium heat, combine oil and flour to form a dark peanut butter roux. Be careful not to burn. If using an oil (not butter), go darker.
2. Add trinity (onions, celery, green peppers), stir and combine with roux. Cook together till onions are very limp. 10-15 minutes.
3. Add chopped garlic, parsley and green onions. Stir to blend. Cook for 3-4 minutes.
4. Add everything to pot except seafood. Stir to incorporate.
5. Add 4 cups of stock (seafood water or Chicken Base and water). Stir.
6. Bring to a boil, lower heat, and simmer for 30 minutes.
7. 10 minutes before serving, add seafood to the hot pot. Enjoy.

*Kitchen Bouquet is a browning ingredient, no real flavor will be added to the gravy. Use sparingly by the capful. If gravy is too light, one cap will put a nice color to it. 

© 2017 WWL-TV


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