Recipezaar: Course,Main Dish,Stews,Main Ingredient,Seafood recipes

Capt. Phil's Oyster Stew

Thu, 26 Jun 2008 18:38:39 -0400

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated. -- posted by CindiJ

Shrimp and Sausage Boil

Tue, 01 Jul 2008 12:42:53 -0400

This recipe is from the July 2008 issue of Better Homes and Gardens magazine. -- posted by Celeste!

Jean Lafitte's Bayou Gumbo

Wed, 09 Jul 2008 02:06:32 -0400

This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree! -- posted by Chief Teer

Seafood Stew (Crock Pot)

Mon, 14 Jul 2008 17:38:43 -0400

This is very good, hearty and low cal/low fat! I made this when I wanted to use what I had on hand -- all the seafood and chicken was in the freezer and the cans of tomatoes (which I always have on hand) in the pantry plus some celery and peppers from the fridge - and dinner was on its way! I made a few changes to the original recipe from The Healthy Slow Cooker based on what I had on hand and spiced it up a bit. I used 1 can of tomatoes w/ green chiles (but the original recipe calls for 19 oz of canned tomatoes) and some tomato juice I wanted to use up. The recipe below is how I made the recipe - but this recipe is very adaptable to personal tastes or what is on hand. -- posted by ellie_

Tapado

Mon, 14 Jul 2008 17:41:21 -0400

The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America. -- posted by 1Steve

Shrimp Pozole

Fri, 18 Jul 2008 20:47:01 -0400

I've seen pozoles using many different kinds of meat, but this is the first shrimp pozole recipe I've found. It sounds awesome :) -- posted by Sweet Jezebel

Gestoofde Aal - Stewed Eel

Tue, 05 Aug 2008 01:23:44 -0400

Hollanders like plain, substantial food and lots of it. They are very fond of fish and are artists in the preparation of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Potato and Salmon Grill (Easy and Healthy)

Thu, 07 Aug 2008 01:51:23 -0400

If a recipe looks easy and healthy then I am always going to be drawn to it. This is a very easy and a new way to used canned salmon which is very healthy for you. I bet this could also be done with tuna and also you could easily add more veggies into the mix if you wished. Creme fraiche is pretty similar to sour cream. So, if you can't get it that could be a good substitute. -- posted by Sarah_Jayne

Fish Tagine

Fri, 08 Aug 2008 20:01:04 -0400

Another Epicurious recipe that was extremely highly rated. Posting to try this week. It is so simple yet the reviews were amazing! -- posted by Wendys Kitchen

Gumbo-Style Crab Soup With Okra and Tomatoes

Thu, 14 Aug 2008 14:12:49 -0400

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008. -- posted by Manami

Red Lobster's Shrimp Gumbo

Fri, 22 Aug 2008 22:58:49 -0400

Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage. -- posted by Chef #871801

Bayou Shrimp Creole

Wed, 27 Aug 2008 19:36:08 -0400

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes. -- posted by Trinkets

Gumbo

Thu, 04 Sep 2008 00:07:30 -0400

This recipe is from UNCLE BUBBA'S SAVANNAH SEAFOOD by Paula Deen's brother, Bubba. His recipe is quite lengthy but good. -- posted by mightyro_cooking4u

Chicken, Shrimp and Okra Gumbo

Mon, 22 Sep 2008 19:50:13 -0400

This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier. -- posted by PaulaG

Tomato Corn Risotto With Shrimp

Fri, 26 Sep 2008 16:03:10 -0400

Adapted from a recipe by Jessica at allrecipes.com. Use fresh or frozen corn, not canned. -- posted by DrGaellon

Low-Fat Gumbo

Tue, 30 Sep 2008 00:22:46 -0400

This is my rendition of gumbo, but without the rue. I and my very manly guy friends still absolutely loved it though. It's very healthy and satisfying. This batch made enough to last me for a week's worth of lunches. With most of the ingredients (mainly veggies) you can add and subtract to your liking. -- posted by Chef amfox

Gumbo..... Georgia Style!

Fri, 10 Oct 2008 01:16:32 -0400

I love gumbo, but I have always hated that EVERYONE seems to put OLD BAY and or bay leaves in it. Both of which I cant stand the flavor of, too over powering and that is all you can taste. so I played with some receipes and this is what I came up with. I always make a big batch so, I share with my coworkers, family etc. I recently had a coworker tell me that his wife, a self named conneseure of all things creole, tell him that mine was the best she had ever had anywhere! I was so flattered that I thought I would share.... -- posted by Chef #864605

Fulton Fish Market Cioppino With Sourdough Croutons

Mon, 20 Oct 2008 21:14:20 -0400

Bobby Flay. -- posted by poo235

Catfish and Black Bean Stew

Wed, 22 Oct 2008 17:30:20 -0400

From the Family Circle Cookbook. My family thought is was a little bland, they suggested adding some more spice to it next time. -- posted by Chriztie1502

Smoked Salmon and Corn Chowder

Fri, 24 Oct 2008 23:17:03 -0400

Everyday with Rachael Ray. March 2008. Leftovers!! -- posted by dicentra

Real Cajun Seafood Gumbo (From a Louisianian)

Tue, 28 Oct 2008 19:47:46 -0400

Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later! -- posted by asimplegirl

Fijian Fish Lolo

Mon, 03 Nov 2008 23:40:10 -0500

Fijian style fish in coconut cream sauce -- posted by chef #1012624

Poached Fish Fillets

Fri, 07 Nov 2008 16:23:45 -0500

Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen. -- posted by Chef mariajane

Atlantic Seafood Chowder

Tue, 11 Nov 2008 22:20:23 -0500

This is an Atlantic Canadian recipe and is soooo delicious, and tastes even better the next day!!! -- posted by Chef mariajane

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Thu, 20 Nov 2008 00:58:19 -0500

Delicious cajun gumbo! Spicy and flavorful. Can be main dish ( 9) or appetizer 18 servings). -- posted by Chef #318870 cherylann

Tomato Fish Stew

Thu, 20 Nov 2008 01:06:56 -0500

From Every Day with Rachael Ray - November 2008 -- posted by dicentra

Seafood Pasta With Sherry Tomato Cream Sauce

Wed, 03 Dec 2008 22:47:12 -0500

This is a Rachael Ray recipe that I've played with just a bit. I'm planning to try it with imitation crab rather than the lobster. You'll want to use a good quality dry sherry, not cooking sherry. -- posted by puppitypup

Indian Fish Stew

Wed, 03 Dec 2008 23:48:28 -0500

My mother-in-law gave me a box of small recipe books called "Recipes from Around the World" to try some stuff out and this was one of the first dishes I tried as it seemed interesting - and it was out of the "Best of India" book which just so happens to be my favourite cuisine. This dish is very quick and simple to make and is perfect for a cold weeknight. -- posted by cyaos

Quick 'n' Dirty Gumbo

Mon, 29 Dec 2008 22:06:14 -0500

My friend gave me two cans of chicken gumbo soup to try. The main reason being that I will not even try okra! So I opened one can to taste....very salty to me and nothing to write home about....so I did some searching on the internet and came up with this version. -- posted by Happy Harry #2

Provençal Fish Stew

Tue, 06 Jan 2009 00:22:12 -0500

For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread. -- posted by English_Rose

Easy Seafood Stew

Tue, 06 Jan 2009 02:44:38 -0500

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months. -- posted by Spartiechic

Shrimp and Okra Gumbo

Tue, 06 Jan 2009 19:45:29 -0500

I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her! -- posted by Brooklyn's Culinary Diva

Seafood Gumbo

Fri, 09 Jan 2009 16:46:17 -0500

When we lived in Louisiana, I learned to make this gumbo from a friend's mother-in-law. It does call for a little more tomato than most gumbos, but it is our favorite! I usually don't give amounts for the seafood; we always add more than the original recipe called for and we like a variety of seafood in it. When my daughters copied the recipe, they just put down "bunches and bunches" for the seafood amount. We usually just serve this with salad and French bread. -- posted by Librarybaker

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Sun, 11 Jan 2009 12:52:28 -0500

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk. -- posted by West Side Chef

Cod Gumbo

Sun, 11 Jan 2009 21:34:35 -0500

This is a simple but hearty recipe -- full of flavor, lean protein and fiber! -- posted by My Food Coach

Algerian Spiced Fish Tagine

Thu, 22 Jan 2009 00:58:11 -0500

This recipe comes from a newspaper article that says that it is from the restaurant in New York, NY called Peccavi. -- posted by Celticevergreen

Gumbo (Courtesy of Hungry Girl.com)

Wed, 28 Jan 2009 01:01:12 -0500

I haven't made this yet, but I love gumbo and thought this sounded great! It came from the Hungry Girl website -- posted by TTorres

Shrimp Creole Stew

Wed, 28 Jan 2009 10:41:45 -0500

Another find that sounded tasty and easy. -- posted by Chef 'Diva Divine

Creole Gumbo

Mon, 02 Feb 2009 11:36:51 -0500

A great recipe passed down for generations. This is a TRUE crole gumbo....no landlubber parts in here! Hands-down the best creole gumbo recipe in existence. -- posted by peach1705

Seafood Gumbo

Wed, 18 Feb 2009 14:09:09 -0500

I went to an IT conference in New Orleans many years ago. The Seafood Gumbo at the Hyatt Regency was so good I wrote them when I got back to beg for the recipe. One of the chef's wrote me back with a hand written recipe. I've held on tight to it for almost 20 years now.. putting on zaar so I don't loose it! Sorry for the weird quantities. Adjusted it down from several gallons (10? I forget) -- posted by JoeB

Emeril's Low-Fat Seafood Gumbo

Fri, 20 Feb 2009 17:55:16 -0500

Have not tried it yet, posting to find the calorie content. Great reviews from the Food Network, however. -- posted by Chef #476903

Seafood Gumbo

Sun, 22 Feb 2009 16:55:00 -0500

This is the best seafood gumbo, all the flavors of the seafood, vegetables, and spices come together, in this gumbo recipe. Guaranteed to satisfy -- posted by Betty Bel

White Bean and Shrimp Stew With Dandelion Greens

Sat, 28 Feb 2009 02:51:46 -0500

This lovely slow cooked one pot stew is perfect for the earliest of the dandilion greens when it is still cold & raw. From the Tribune's Food & Drink Weekly Guide. -- posted by Buster's friend

Summer Pepper & Fish Stew

Mon, 02 Mar 2009 17:58:56 -0500

Brighten your table with this sweet and healthy pepper and fish stew. -- posted by English_Rose

Shrimp Bobo

Fri, 06 Mar 2009 17:47:27 -0500

This is a classic dish from the northeastern Brazilian State of Bahia, Brazil. It is based on African cooking techniques and flavors. It requires the shrimps tails (AN HEADS IF POSSIBLE) for flavor. -- posted by Chef #1158711

Shrimp Dippin' Broth

Sat, 07 Mar 2009 02:39:39 -0500

I had this recipe at a resturaunt in gatlinburg,tn. one night and went back the day after for the same thing! This recipe calls for alot of clam juice, i had to go to two stores to get enough juice, its located with the canned tuna, I also added Swanson chicken broth.I know there are thoughs out there that think "eww clam juice",but to be honest with you, when you cook it and mix things with it, you can't smell it or taste it. Also, I like to make my recipe's according to taste.I like to do it this way, so that I know I'm going to like what I'm cooking. -- posted by Chef #1194235

Mama's Seafood Gumbo

Sun, 08 Mar 2009 17:22:27 -0400

I'm posting this for safe keeping. My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!! It does not require a roux, as many gumbo recipes do. I usually double this recipe and freeze. -- posted by Sunshine Forever

Tilapia Hot Pot

Mon, 16 Mar 2009 18:52:15 -0400

Maybe not a true hot pot, but is it a soup?, a stew?, or just succotash and potatoes with Tilapia? It IS quick and easy -- and tasty! Good on a cold rainy day, served with Recipe #26605, or Recipe #76218, or your favorite corn bread -- -- posted by Kerfuffle-Upon-Wincle

Caldeirada a Pescadora (Fisherman's Stew)

Tue, 17 Mar 2009 19:34:45 -0400

Another delightfully tasty but not too rich winter soup from The Farmer's Almanac. I bake mine in my coated cast iron dutch oven at 350 degrees F as the oven is more efficient than our propane eyes for holding heat. Monkfish is great if you can get it & it is no longer on the overfished registry. -- posted by Buster's friend

Chicken and Seafood Paella

Sun, 22 Mar 2009 03:06:56 -0400

A recipe from Guy Fieri on FoodNetwork.com -- posted by Sarah (Chef #1209813)

Campbell's Shrimp and Corn Chowder With Sun-Dried Tomatoes

Sun, 12 Apr 2009 19:26:49 -0400

Found this on the Campbell's website. I haven't tried it yet, but it looks SO delicious and simple! Can also sub skim milk for the half and half if you're watching fat. -- posted by CaffeineQueen87

Chicken & Shrimp Jambalaya

Fri, 17 Apr 2009 00:30:20 -0400

This is a recipe I found on the Land O Lakes website. I haven't tried it yet, but I can't wait to! It sounds great and I'm sure my husband will love it! -- posted by Megan V

Florentine Stewed Calamari With Swiss Chard

Sun, 19 Apr 2009 23:52:04 -0400

From the Gourmet Magazine May/2009 I have not made this recipe YET! I'm waiting for Guests that will appreciate it!! Calamari isn't something I can get DH to eat :( -- posted by katie in the UP

Emeril Lagasse's Crawfish Etouffee

Thu, 23 Apr 2009 16:11:39 -0400

This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe. -- posted by mersaydees

Baja Seafood Stew

Tue, 05 May 2009 01:13:12 -0400

From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5. -- posted by **Tinkerbell**

Portuguese Shrimp and Sausage Soup

Wed, 06 May 2009 11:35:29 -0400

From Woman's Day Magazine June 2009 -- posted by Pixie's Kitchen

Cayman-Style Snapper Stew

Fri, 08 May 2009 01:51:37 -0400

This is a traditional island recipe and comes from Chef Tell's Grand Old House in the Cayman Islands. It is from a September 1988 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from around the Cayman Islands. -- posted by Leslie in Texas

Caribbean Conch Chowder

Sun, 17 May 2009 02:50:06 -0400

Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com. -- posted by Buster's friend

Gumbo 5

Sun, 17 May 2009 15:38:26 -0400

This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out almost all the fat in this dish. -- posted by Chef Jeff S

New Orleans Shrimp Creole

Tue, 19 May 2009 17:54:34 -0400

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible". -- posted by PaulaG

Louisiana Pickers Shrimp With Piquant Sauce

Wed, 20 May 2009 01:39:13 -0400

This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount. -- posted by Dreamer in Ontario

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl

Chicken Shrimp Gumbo

Wed, 20 May 2009 14:25:33 -0400

Very simple, easy and delicious Gumbo. First gumbo I tried and we have made many times with family and friends. Recipe was originally given to us by another friend! Note: We normally make this on the more bland side and then keep a bottle of Tabasco sauce around to spice things up to our liking! -- posted by Virginia Cherry Blossom

Caribbean Pepper Pot With Chicken & Shrimp

Wed, 20 May 2009 15:51:17 -0400

This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno. -- posted by breezermom

Fresh Fish and Dried Shrimp Gumbo

Wed, 20 May 2009 20:31:03 -0400

You can use whatever fresh fish you like in this recipe. From the Prudhomme Family Cookbook. -- posted by Chocolatl

Slow-Simmered Jambalaya (Slow Cooker)

Sat, 23 May 2009 17:41:28 -0400

Easy and yummy version of Jambalaya made in the slow cooker. Made with ham instead of sausage along with shrimp. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Octopus in Ranchero Sauce

Mon, 25 May 2009 11:48:31 -0400

This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it. -- posted by Zeke Koch

Thai Green Shrimp Curry

Wed, 03 Jun 2009 00:32:55 -0400

Summertime brings both the ocean & the green tailed river shrimp here. I Love curried shrimp in all its variations. Received this recipe in an email from gourmet-recipes-from-around-the-world, thank you Myrtle Killian! Serve with fluffy steamed rice or fresh naan bread with fresh chopped peppers (bird, fish, thai) & plenty of Thai basil. -- posted by Buster's friend

Smothered Okra Wth Shrimp

Fri, 12 Jun 2009 02:02:54 -0400

A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get. -- posted by Buster's friend

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by oklahomawildcat

Seafood Stew

Tue, 23 Jun 2009 01:36:17 -0400

I'm a self-proclaimed lover of soups and stews. I absolutely love seafood as well...so this is just a perfect fit. -- posted by F-16 momma

Seafood Etouffee Shanachie

Fri, 26 Jun 2009 12:21:35 -0400

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved -- posted by Gandalf The White

Gumbo

Tue, 30 Jun 2009 18:12:41 -0400

From the Ultimate Gullah, cookbook. -- posted by mightyro_cooking4u

Frogmore Stew for 12

Sun, 19 Jul 2009 13:03:47 -0400

Spicey seafood stew. Great for entertaining! -- posted by 902963

Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca

Sun, 19 Jul 2009 15:55:26 -0400

Brazil's Famous Bahian Fish Dish (Moqueca de Peixa Baiana: (moo-KAY-ka Jhee PAY-shah) garnished with chopped Cilantro and Hard-Boiled Egg Wedges. Just loving my Brasilian lineage and the foods of my culture, this is an homage to Bahia and to Brasil. Saute and simmer all the other ingredients as long as you like, until tender, but Do NOT ADD the fish until 5-8 minutes before serving depending on the thickness if the fish. That said, you can add a piece or two to the saute for added flavor. I also use two tablespoons of Fish Sauce. This is to be ideally cooked very slowly so that the flavors can blend thoroughly. I'm going to try cooking in a slow cooker on low for 6 hours and then adding the fish JUST prior to serving. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic and also cold orange slices. -- posted by MW Savant

Seafood Gumbo from Jimmy Fitzmorris

Wed, 29 Jul 2009 02:35:24 -0400

Former Louisiana lieutenant governor Jimmy Fitzmorris' gumbo recipe. It was the first one in his 1980 book, "Home Style Cooking." Sounds spot on perfect. From The Times-Picayune. Stashing for this fall when the shrimp are still plentiful but it is not so incredibly hot & humid. -- posted by Buster's friend

Spicy Chipotle Shrimp Stew

Mon, 10 Aug 2009 14:48:06 -0400

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas. -- posted by Tiny_Toodles

Crock Pot Cioppino (Fishermans Stew)

Mon, 21 Sep 2009 00:52:41 -0400

Easy and delicious crock pot stew -- posted by Ann 3

Rachael Ray's Sausage and Fish One Pot

Wed, 23 Sep 2009 13:37:03 -0400

Recipe as described on foodnetwork.com. Slight variation based on how I made it. -- posted by Chef #1391583

Chicken Gumbo File Soup

Tue, 29 Sep 2009 14:13:20 -0400

Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread. -- posted by Buster's friend

Fish Stew

Tue, 06 Oct 2009 15:57:37 -0400

This is a traditional icelandic dish served with dark ryebread spread with butter. -- posted by Iceland

Jamaican Brown Stew Fish

Fri, 09 Oct 2009 17:05:18 -0400

There's a restaurant near here in South Florida that serves this dish, and they make it soooo good. It has a slightly sweet/tangy flavor that goes really well with the snapper. I decided to try making it myself, but after looking in Recipezaar, I couldn't find the sweet version. I finally found it somewhere else on the web and tweaked it to perfection. Serve with a little salad and rice and peas. For the rice and peas, I recommend recipe # 97745. Hope you like it. -- posted by Romi

Shellfish Gumbo Z'herbes (New Orleans)

Tue, 13 Oct 2009 15:06:03 -0400

Wonderful gumbo, a bit different from the typical recipe. So good on the first cold day of fall. (I've been making this recipe for my husband for 32 years) -- posted by Jb Tyler, TX

Irish Fisherman's Stew

Thu, 15 Oct 2009 14:31:12 -0400

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty. -- posted by GingerlyJ

Bayou Gumbo Crock Pot

Thu, 15 Oct 2009 16:18:28 -0400

This recipe is so great and easy to change up. Feel free to add more things like crab meat, chicken meat, more veggies. I like to add more hot sauce to the mix while its in the crock pot. Have fun with it and dont worry there is no way to mess this one up. People will think that you slaved all day to make it. -- posted by Miss Oregon

Red and White Fish Chowder

Sun, 25 Oct 2009 20:35:33 -0400

Combining the spice of a red chowder with the creaminess of a white, this soup makes boring leftover cooked fish into something special! -- posted by HopeJohnJP

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

Shrimp and Tomato Stew

Thu, 05 Nov 2009 08:33:14 -0500

from health.com - not yet tried -- posted by ellie3763

Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

Fri, 20 Nov 2009 01:35:21 -0500

When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful! -- posted by robd16

Lobster Stew

Thu, 26 Nov 2009 02:36:55 -0500

Triple for Christmas (at least) -- posted by Cameron's

Awesome Clam Chowder

Sat, 28 Nov 2009 20:23:53 -0500

This came about after a long search through many recipes. Is good eating the first day, but refrigerating overnight is what makes it awesome. When I served to for the group at my sons work, they ate it up. A couple of the guys said they didnt like clam chowder, but this was good. -- posted by Sandy in Dayton

Shrimp Gumbo

Tue, 01 Dec 2009 23:39:49 -0500

From my collection of handwritten recipes. -- posted by CJAY

Seafood Gumbo

Fri, 04 Dec 2009 16:12:38 -0500

This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl -- posted by ellie_

Halibut and Bean Stew

Tue, 15 Dec 2009 17:22:14 -0500

Recipe source: Bon Appetit (December 2007) -- posted by ellie_

Shrimp and Feta Stew

Tue, 05 Jan 2010 08:21:44 -0500

Saw on another site and wanted to post for safe-keeping. Looks good! -- posted by F-16 momma

Frogmore Stew -Low Carb

Tue, 05 Jan 2010 11:30:06 -0500

Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth. -- posted by Porfavorcorona

Southwest Shrimp Stew

Mon, 11 Jan 2010 07:35:19 -0500

recipe from Men's Health -- posted by ellie3763

Toula's Octopus

Wed, 13 Jan 2010 18:30:24 -0500

This came to me from friends of ours in Volos, at the foot of Mount Pelion in east central Greece. It could be served as meze (appetiser) or as the main dish, either way, there is no simpler dish to prepare. It is a bit like Evelyn's version, but even simpler. One difference is that personally I do not remove the suckers and membrane before serving. It is very healthy (pure protein) and very easy. -- posted by (Bruce) Tony Hubbard

15th Century Dalmatian Braised Tuna (Pasticada Od Tune)

Tue, 19 Jan 2010 17:31:08 -0500

This is recipe from 15th century from Split (Dalmatia). It was noted first time in Split around 1480. All ingredients from recipe can be found in Dalmatian region. Pasticada is meal you can make from meat but also large fish. Tuna is especially good for this recipe because of its meat structure. I havent tried this recipe yet, and I am posting it here to save it. -- posted by nitko

Marmitako - Basque Bonito Stew

Thu, 04 Feb 2010 09:51:23 -0500

Heart warming, basque confort food!! -- posted by Holmes Basque

Recipezaar: Course,Main Dish,Stews,Main Ingredient,Seafood recipes

Capt. Phil's Oyster Stew

Shrimp and Sausage Boil

Jean Lafitte's Bayou Gumbo

Seafood Stew (Crock Pot)

Tapado

Shrimp Pozole

Gestoofde Aal - Stewed Eel

Potato and Salmon Grill (Easy and Healthy)

Fish Tagine

Gumbo-Style Crab Soup With Okra and Tomatoes

Red Lobster's Shrimp Gumbo

Bayou Shrimp Creole

Gumbo

Chicken, Shrimp and Okra Gumbo

Tomato Corn Risotto With Shrimp

Low-Fat Gumbo

Gumbo..... Georgia Style!

Fulton Fish Market Cioppino With Sourdough Croutons

Catfish and Black Bean Stew

Smoked Salmon and Corn Chowder

Real Cajun Seafood Gumbo (From a Louisianian)

Fijian Fish Lolo

Poached Fish Fillets

Atlantic Seafood Chowder

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Tomato Fish Stew

Seafood Pasta With Sherry Tomato Cream Sauce

Indian Fish Stew

Quick 'n' Dirty Gumbo

Provençal Fish Stew

Easy Seafood Stew

Shrimp and Okra Gumbo

Seafood Gumbo

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Cod Gumbo

Algerian Spiced Fish Tagine

Gumbo (Courtesy of Hungry Girl.com)

Shrimp Creole Stew

Creole Gumbo

Seafood Gumbo

Emeril's Low-Fat Seafood Gumbo

Seafood Gumbo

White Bean and Shrimp Stew With Dandelion Greens

Summer Pepper & Fish Stew

Shrimp Bobo

Shrimp Dippin' Broth

Mama's Seafood Gumbo

Tilapia Hot Pot

Caldeirada a Pescadora (Fisherman's Stew)

Chicken and Seafood Paella

Campbell's Shrimp and Corn Chowder With Sun-Dried Tomatoes

Chicken & Shrimp Jambalaya

Florentine Stewed Calamari With Swiss Chard

Emeril Lagasse's Crawfish Etouffee

Baja Seafood Stew

Portuguese Shrimp and Sausage Soup

Cayman-Style Snapper Stew

Caribbean Conch Chowder

Gumbo 5

New Orleans Shrimp Creole

Louisiana Pickers Shrimp With Piquant Sauce

Emeril's Shrimp Stew

Chicken Shrimp Gumbo

Caribbean Pepper Pot With Chicken & Shrimp

Fresh Fish and Dried Shrimp Gumbo

Slow-Simmered Jambalaya (Slow Cooker)

Octopus in Ranchero Sauce

Thai Green Shrimp Curry

Smothered Okra Wth Shrimp

Shrimp & Andouille Sausage Gumbo

Seafood Stew

Seafood Etouffee Shanachie

Gumbo

Frogmore Stew for 12

Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca

Seafood Gumbo from Jimmy Fitzmorris

Spicy Chipotle Shrimp Stew

Crock Pot Cioppino (Fishermans Stew)

Rachael Ray's Sausage and Fish One Pot

Crock Pot Cioppino (Fishermans Stew)