More Spice Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeWith fresh seafood, andouille sausage and a flavorful broth full of vegetables and Cajun/Creole seasonings, this cozy stew is perfect for nights spent in the comfort of your home. As My Diary of Us says, it’s easy enough to make any night of the week, but special enough to enjoy with that significant someone.
Ingredients
-
1 Pound Shrimp, Peeled & Deveined
-
1 Pound Locally Sourced White Fish, Cut Into 2-Inch Pieces
-
1 Pound Andouille Sausage, Sliced
-
1 Can (8 Ounces) Diced Tomatoes
-
1 Tablespoon Tomato Paste
-
8 Ounces Clam Juice
-
4 Cups Seafood Stock
-
1 Onion, Diced
-
3 Green Onions, Thinly Sliced
-
1 Bell Pepper, Diced
-
2 Celery Sticks, Diced
-
1 Tablespoon Tony’s More Spice Seasoning
-
1 Bay Leaf
-
1 Tablespoon Parsley, Finely Diced
-
1 Tablespoon Olive Oil
-
White Rice for Serving
- Clear
Directions
- Heat a large pot over medium heat and brown the andouille sausage and then remove from the pan.
- Add oil to the drippings and then add diced onion, green onion, bell pepper, celery and 1/2 tablespoon Tony’s More Spice Seasoning and sauté for 2-3 minutes until vegetables begin to soften.
- Add tomato paste to the pot and stir for another 1-2 minutes.
- Add in diced tomatoes, clam juice, seafood stock and bay leaf and bring to a simmer.
- Add the andouille sausage back to the pot along with the shrimp and the cod and the rest of the Tony’s More Spice Seasoning and stir.
- Bring to a low boil and let simmer for 20 minutes until flavors have combined and seafood is cooked through.
- Serve over white rice and garnish with chopped parsley and extra green onions if desired.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Lemon Pepper Shrimp
These Cajun Lemon Pepper Shrimp by @TFTI.BBQ are tossed in Tony’s Fish Fry mix, fried to…
Get Recipe