This is a great dish for those who love seafood. It’s simple, quick and easy to make, delicious and incredibly satisfying.
Calamari, scallops, prawns (shrimp), mussels and courgettes (zucchini) are cooked in a Cajun-spiced tomato sauce. Since J doesn’t like calamari or mussels, I made him a different dish, but based on the same sauce. The stew goes perfectly with white rice, or crusty bread.
I used a frozen seafood medley, which saved me a ton of time. I put on the rice to cook before starting my prep, which only involved chopping an onion, some garlic and courgettes (zucchini). Feel free to use any combination of fresh/frozen seafood.
CAJUN-SPICED SEAFOOD STEW
- 190 g (1 c) white rice, cooked as per packet’s instructions
- 1 teaspoon groundnut (peanut) oil
- 1 large onion, diced
- 2-3 cloves garlic, finely chopped
- 400 g (14 oz) tinned crushed tomatoes (or passata)
- 4 small courgettes (zucchini), cut into chunks
- 600 g (1.3 lb or 21 oz) seafood medley
- Cajun spice to taste
1. Heat oil in a large frying pan/wok over medium-high heat until hot.
2. Saute onions and garlic until aromatic, about 2-3 minutes.
3. Add tomatoes and courgettes (zucchini) and stir.
4. Season with Cajun spice, and then cook for 2-3 minutes, stirring occasionally.
5. Add seafood, stir, and then cover. Turn heat down slightly, and let simmer for approximately 5-7 minutes, or until the seafood has cooked through. This will be dependent on the size and type of seafood you have selected.
6. Check the seasoning, and add more Cajun spice if needed.
7. Serve with rice and/or crusty bread. Enjoy!