Cajun Cookin'

I had a craving for bouillabaisse or some other seafood stew. I decided to look around for recipes for inspiration and found that Louisiana style cooking was appealing. 

I put together a seafood stew by starting with chopped onion and garlic in a stock pot with olive oil. Once the onion was transparent, I added chicken stock and tomato paste. Next, spices were needed: Everyday Seasoning, thyme, turmeric, crushed red pepper, salt and pepper. 

Next, I made some rice and set it aside. Dry red beans were boiled in a separate pot and put aside.

Then, I added the boiled red beans and chopped potatoes to the stock pot. This mixture simmered for about 1 hour.

I brushed the fish and shrimp with olive oil and seasoned with New Orleans spice, thyme, nutmeg, and cayenne pepper. 

I wrapped the seasoned fish and shrimp in foil and grilled it on my table top grill.

Once the fish and shrimp were slightly grilled, I added them to the stock pot. To round out the Louisiana feel, I added seasoned crawfish and let the entire mix simmer for 30 minutes. 

Dinner was served! The stew was poured over the rice.

Laisser les bons temps rouler!