Chef Eddie's Savory Seafood Stew
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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 onions, finely chopped (about 1½ cups)
  • 2 stalks celery, finely chopped (about ¾ cup)
  • 2 bell peppers, finely chopped (about 1½ cups)
  • 2 tablespoons coarsely chopped fresh parsley
  • 2 chicken breasts, cut into 1-inch pieces
  • 1 (28-ounce) can plum tomatoes in liquid, chopped
  • 3 cups water
  • 1 cup unsalted butter
  • ½ cup Creole seasoning*
  • 1 large clove garlic, minced
  • 8 dried bay leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound medium fresh Gulf shrimp, peeled and deveined
  • ½ pound skinless flaky white fish, such as halibut or cod, cut into 1-inch pieces
  • 2 pounds frozen crawfish tails
  • 2 cups ¾-inch-cubed russet potato
  • ½ cup dry sherry wine
  • 2 drops red food coloring
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley
Instructions
  1. In a stockpot, heat oil over medium heat. Add onion, celery, bell peppers, and parsley; cook, stirring frequently, until onion begins to brown, about 10 minutes.
  2. Add chicken, tomatoes and juices, 3 cups water, butter, Creole seasoning, garlic, bay leaves, salt, and black pepper to onion mixture. Bring to a boil; reduce heat, and simmer for 10 minutes.
  3. Add shrimp, fish, crawfish, potatoes, wine, and food coloring to pot, and stir; cook for 12 minutes. Discard bay leaves, if desired. Serve with rice. Garnish with parsley, if desired.
Notes
*We used Tony’s Original Creole Seasoning.

“This Savory Seafood Stew is served up every Christmas by Eddie’s grandson Bryant Ashton. Bryant, along with his uncle Geno, grandmother Oma, and siblings Dreike, Britney, Jerald, Javia, and Jarrett, will continue to pass down recipes to younger generations for years to come. Visit Eddie’s Restaurant located on the corner of Hollywood and Union Streets in Shreveport.”
— Owner Mavice Thigpen, Eddie’s Restaurant, Shreveport
Recipe by Louisiana Cookin' at https://louisianacookin.com/4-star-studded-holiday-starters/