Best 5 Seafood Stew Alligator Shrimp In This Case Recipes

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Embark on a culinary journey to the heart of Louisiana with this tantalizing seafood stew. A symphony of flavors and textures, this stew blends the unique taste of alligator meat with succulent shrimp, creating a dish that is both hearty and refined. Dive into the depths of this seafood extravaganza, where the briny essence of the sea meets the rustic charm of the bayou. Discover the perfect balance of spices, the tender embrace of vegetables, and the irresistible aroma that will transport you to the vibrant streets of New Orleans. This article presents a collection of seafood stew recipes that showcase the diverse culinary heritage of the region, promising an unforgettable feast for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD STEW (ALLIGATOR & SHRIMP IN THIS CASE)



Seafood Stew (Alligator & Shrimp in This Case) image

Oh Boy, Oh Boy, Oh Boy! Talk about wantin' to Slap Somebody! This is so dang good and really so easy, especially when you get the already cleaned alligator, shrimp, and sometimes Louisiana crawfish from the grocery store instead of having to hunt and fish for them your own self... But that's another story! Don't let the list of...

Provided by Donna Graffagnino

Categories     Seafood

Time 2h

Number Of Ingredients 24

2 Tbsp olive oil
1 Tbsp butter or margarine
2 medium onions, diced
1 medium bell pepper, diced
1 Tbsp chives, dried (or 1 1/2 tsp fresh)
1 tsp each salt & pepper
FOR ALLIGATOR
1 Tbsp olive oil, add a little more if needed
1 1/2 lb alligator meat, cubed into 1 1/2" cubes
2 tsp bezeall's cajun or other creole seasoning
1 tsp mr. garlic or granulated garlic and a pinch of lemon pepper
1 tsp black pepper
FOR THE ROUX
1 stick margarine
1/4 stick butter
1 c ap flour or a little more if needed
FOR THE SAUCE
1 can(s) (15 oz) tomato sauce
1 Tbsp garlic, minced
2 c shrimp stock, or chicken broth, or water
more water as needed
1 1/2 lb shrimp, peeled and deveined 41-50 count
2 Tbsp dried parsley (or 1 tbsp fresh chopped)
2 Tbsp butter (not margarine) for finishing sauce

Steps:

  • 1. In a heavy Dutch oven heat th olive oil and butter or margarine, then saute the onions, green onions, bell pepper, and chives. Add the salt and pepper to sweat out the liquid from the onions and saute on low until the onions are nearly caramelized. Remove to a dish and set aside for later.
  • 2. In a mixing bowl add the alligator and sprinkle with Beazell''s or Creole seasoning, Mr Garlic or substitute, and pepper and toss well to coat. In same Dutch oven heat olive oil until hot and add seasoned alligator and let cook on medium high heat until bottom is seared well. The top should be liberally sprinkled with dried chives and can now be flipped over for about 3-4 minutes, stirring occasionally. Quickly remove alligator nuggets to a plate and set aside.
  • 3. In a microwave save Pyrex 4 cup measuring cup melt the margarine and butter for 1 minute. Add the cup of flour and whisk well. If the mixture doesn't seem quite thick enough add a little more flour. Put in the microwave for only 2 minutes on high. Stir and put for 2 more minutes on high. Continue for 1 minute incriments on high, stiring each time with wisk until color just starts to change from yellow to a light tan. Now start processing the roux on 30 second increments, stirring between every 30 mintues - being very careful not to splash ANY onto your hands. I have pictures of second and third degree burns that I can show you that happened within seconds of being splashed by hot roux - it's not pretty and it hurts like hell! The roux will brown pretty quickly so watch and stir every 30 seconds until it's peanut butter color and begins to smell nutty. It will keep cooking and get a little darker. You can cook it darker according to your taste but i like it just a little darker than peanut butter.
  • 4. Once that's out of the microwave, I put the sauteed onions and bell peppers back in the microwave to heat up for a couple of minutes. In the originial Dutch oven, dump the roux and turn the heat to the lowest setting, then add the caramelized vegetables to the roux. Next add the minced garlic and the tomato paste. Stir well and allow to simmer for about 15 minutes. Add the shrimp stock and alligator and let simmer for 30 minutes. Taste and add seasonings as needed. Once alligator begins to get tender I add the shrimp and cook until shrimp are done.
  • 5. Taste again to perfect seasoning, and just before serving put the last 2 Tbsp of butter into the sauce and quickly stir it in. Ladle over over white rice with French bread for sopping up the gravy. Ahhh, C'est ci Bon!
  • 6. *NOTES: This was made using parts of a 9' 6" wild gator caught in the Honey Island Swamp of Louisiana and when my nephews are home again from the USMC I will make a huge batch of this but I'll also add Louisiana crawfish to the stew!

FISH AND SHRIMP STEW



Fish and Shrimp Stew image

This Fish and Shrimp Stew is made in the most delicious tomato and garlic broth. This classic Seafood Stew couldn't be easier to make and is always a huge hit.

Provided by Kristen McCaffrey

Categories     Dinner     Soup

Time 40m

Yield 6

Number Of Ingredients 15

1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1/4 tsp. red pepper flakes (optional, I use double that for a spicier soup)
2/3 cup parsley
3 tbsp. tomato paste
28 oz. canned San Marzano tomatoes
8 oz. clam juice
14 oz. fish stock
2 tbsp butter (or ghee for Whole30)
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper
1.5 lbs cod, sliced into 2 inch pieces
1 lb. raw shrimp

Steps:

  • Heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the garlic and red pepper flakes. Cook for 1-2 minutes, stirring often. Add the parsley and cook for 1-2 minutes. Stir in the tomato paste and cook for 1 minute.
  • Add the tomatoes, clam juice, and fish stock. Bring to a simmer and add the butter, oregano, and basil. Simmer for 10-15 minutes. At this point, you want to taste the broth and adjust the seasoning as needed. Add salt and pepper. If needed, add extra tomato paste for more tomato flavor. You can add red pepper flakes for more heat or some extra tomatoes if it is too spicy.
  • Make sure the broth is simmering and add the cod. Cook for 5 minutes. Then add the shrimp and cook for 4-5 minutes until opaque and cooked through.

Nutrition Facts : ServingSize 1.25 cups, Calories 271 cal, Carbohydrate 10 g, Fat 7 g, Protein 42 g, Fiber 3 g, SaturatedFat 3 g, Cholesterol 202 mg, Sodium 550 mg, Sugar 6 g

SALMON CHOWDER AKA " ALLIGATOR STEW" RECIPE BY TASTY



Salmon Chowder Aka

Here's what you need: salmon, butter, onion, celery, garlic, potato, carrot, chicken broth, fresh thyme, pepper, evaporated milk, creamed corn

Provided by JoAn Smith

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

7 oz salmon, canned
2 tablespoons butter
½ cup onion, chopped
½ cup celery, chopped
1 clove garlic, minced
1 cup potato, diced
1 cup carrot, diced
2 cups chicken broth, or vegetable
½ teaspoon fresh thyme
¼ teaspoon pepper
1 can evaporated milk
1 can creamed corn

Steps:

  • Drain and Flake the salmon, Remove bones and skin. Reserve liquid
  • In a Dutch oven, melt the butter then sauté onions, celery, and garlic until soft. Add potatoes, carrots, salmon liquid, broth, seasonings, and liquid smoke if desired.
  • Simmer, covered, for 20 to 25 minutes or until veggies are almost tender.
  • Add salmon, evaporated milk, and cream corn. Simmer until heated through.
  • Serve warm.

Nutrition Facts : Calories 555 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 13 grams, Sugar 13 grams

ORZO SHRIMP STEW



Orzo Shrimp Stew image

My husband and I really enjoy seafood, so I don't skimp on shrimp in this mildly seasoned stew. We also adore the broccoli, tomatoes and pasta. -Lisa Stinger, Hamilton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings (1-3/4 quarts).

Number Of Ingredients 9

2-1/2 cups reduced-sodium chicken broth
5 cups fresh broccoli florets
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked orzo
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons butter

Steps:

  • Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.

Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 875mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 5g fiber), Protein 30g protein.

WONDERFUL SEAFOOD STEW



Wonderful Seafood Stew image

Boneless fish fillets and whole shrimp simmer with garlic, herbs, and Cajun spices in a bayou blockbuster of a stew. Health experts recommend eating at least one meal per week that includes fish -- let it be this one.

Provided by Annacia

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces skinless fish fillets (fresh or frozen halibut, orange roughy, or sea bass)
6 ounces shrimp (fresh or frozen peeled and deveined)
2 teaspoons olive oil
2/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup chopped sweet pepper (red or green)
2 garlic cloves, minced
1 (14 1/2 ounce) can low-sodium tomatoes, undrained and cut up
1 (8 ounce) can low-sodium tomato sauce
1 cup reduced-sodium chicken broth
1/4 cup dry red wine or 1/4 cup reduced-sodium chicken broth
2 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon cajun seasoning
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

  • Thaw fish and shrimp, if frozen.
  • Rinse fish and shrimp; pat dry.
  • Cut the fish into 1-inch pieces.
  • Cover and chill fish pieces and shrimp until needed.
  • In a large saucepan heat olive oil over medium-high heat.
  • Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
  • Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
  • Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
  • Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
  • Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
  • Remove the bay leaves before serving.

Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 84.8, Sodium 333.4, Carbohydrate 16.4, Fiber 3.3, Sugar 8.3, Protein 22.2

Tips:

  • Choose fresh seafood: The fresher the seafood, the better your stew will taste. If you can, buy seafood that was caught or harvested the same day.
  • Use a variety of seafood: Don't be afraid to mix and match different types of seafood in your stew. This will give your stew a more complex and flavorful taste.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a good quality broth: The broth is the base of your stew, so it's important to use a good quality broth. You can use store-bought broth or make your own.
  • Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or white wine to brighten up the flavor.

Conclusion:

Seafood stew is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It's a great way to use up leftover seafood, and it's also a good source of protein, omega-3 fatty acids, and other nutrients. Whether you're making a classic seafood stew or a more creative version, be sure to follow these tips to make sure your stew is delicious and memorable.

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