Quick and easy shrimp or fish stew
 

now this is something I make for people who don't like pepper so most of you will find the need to add the right amount of pepper for your own taste but around here I have to make food that doesn't taste pepper at all so keep that in mind. its mainly a recipe I use with redfish but anything will do so crab meat is great if you got it.

here it is:




http://www.saltycajun.com/forum/cust...?dl=1408391825
Shrimp or fish Stew


4 lbs of shrimp or fish or mix of both cut into bite sized bits
3 large yellow onions (chopped fine)
2 large bell pepper (chopped fine)
3 heaping tablespoons minced garlic (2-3 regular cloves)
5 cups water
1/2 cup flour
1/2 cup veggie oil
2 large (15oz) can diced or chopped tomatoes (plus liquids)
1 small can tomato paste
2 large (15oz) can sweet corn (without liquids)
1 teaspoon each (black pepper, oregano, thyme, rosemary)
2 teaspoons parsley
3 teaspoons salt

Directions:

1. In a large, heavy pot like a 5 quart Dutch oven, add 1/2 cup flour and 1/2 cup veggie oil to make a roux then add in the onions, garlic, green pepper, tomato paste, and water, then cook until onions start to clear.

2. Add the tomatoes and corn and simmer for 10-15 minutes on medium low heat, stirring occasionally to prevent sticking.

3. Add in the meat and simmer for another 5 minutes or until it is fully cooked and your done.

its best to let cool a while before adding salt and pepper to taste

Enjoy

that is a new one for me. Never saw anyone put corn in a stew. I always served the corn on the side. LOL Learn something new everyday.

My wifes GM use to make Chicken Stew and Jambalay with Lima Beans in it.

ya, corn and lima beans/butter beans are good in any kind of stews and jambalaya but you have to watch what you put corn in because it can change the flavor for some dishes with subtle flavors.

I find corn goes great with any fish or shrimp stew but it can also be left out and the dish is still great. the sweet corn kinda breaks up the acid in the tomatoes so if you want to leave the corn out then add a couple teaspoons of sugar to cancel out the tomato acid.