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Creole Seafood Stew

2-1/2 pint jars Spicy Creole Sauce
1/2-lb uncooked shrimp
1/2-lb bay scallops
1/4-lb salmon, cut into chunks
1/4-lb calamari, cut into pieces
2-tbsp vegetable oil
2-garlic cloves, minced
1-large onion, cut into chunks
4-oz mushrooms, sliced
2-carrots, thinly sliced
1-green onion, minced
1/2-small zucchini, diced
1/2-cup corn niblets
Salt & pepper

In a Dutch oven, heat the oil over medium heat
Sauté the garlic, onion and mushrooms for 5 minutes
Season with salt and pepper
Adds carrots, zucchini, Creole sauce
Bring to a boil, reduce heat and simmer 15 minutes
Add salmon and cook 5 minutes
Add scallops and shrimp and cook 3 minutes
Add calamari and cook 1 minute
Add green onion and corn, stirring to mix in and warm
Serve over rice