Cajun Bayou Swamp Stew

       5 out of 5 stars  
4 Servings
100% would make this recipe for Cajun Bayou Swamp Stew again.

This is an outstanding stew, especially on a cool night or a winters day. Actually it?s great everyday. Try and enjoy! .


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Cajun Bayou Swamp Stew Ingredients

2 -6.5 oz. cans minced clams 2 bay leaves
1 lb. Medium size shrimp cleaned and devein4 tbs. fresh chopped parsley
1 lb. Snapper or Grouper cut into small cubes 4 potatoes, peeled and cubed
1 -28 oz. can crushed tomatoes in puree 2 tbs. olive oil
1 medium onion diced1/4 cup white wine
3 stalks of celery diced1/2 cup water
3 lg. basil leaves finely minced3 tbs. Louisiana Hot Sauce
1/2 bag of shredded carrots or 1 carrot diced Salt to taste
3 cloves of garlic minced White pepper to taste

Instructions for Cajun Bayou Swamp Stew

Drain clam juice from clams into a bowl and set aside.
Rinse clams to remove any sand or grit that may be left in clams.
In a large pot, saut? your onions, celery, carrots, basil, bay leaves, garlic and parsley in olive oil for approximately 5 minutes.
Deglaze your pot with white wine and saut? vegetables for an additional 1 minute.
Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper.
Stir and bring to a boil.
Reduce heat to low and cover your pot with lid.
Simmer for 45 minutes or until potatoes are soft, the key is the potatoes.
During the last 10 minutes ONLY of the above step add the shrimp and fish. (see note)
Now Serve in with warm Sourdough Bread Bowls. (Available at any bakery)

Main Ingredient: ClamCuisine: Cajun

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Ingredient Insight - look inside this recipe

Soup Side Dish Main Dish Appetizers Clam Cajun
for flavor and categorization

Chefs Note: Do not add shrimp and fish when clams are added to the stew, only in the last 10 minutes or the shrimp will become tough and rubbery and the fish will fall apart in the stew. Try adding Scallops or Craw Fish Tail Meat. Also try adding a cup of chopped Zucchini or Okra. It is a recipe you can have a lot ove fun with. Enjoy and Bon App?tit [I posted this recipe.]

BigOven member

ChefDPoe
on Jul 17 2008 5:29PM