There are few things as fresh and delicious as Louisiana seafood, so when I came across this recipe for JW Marriot New Orleans Chef Chuck Subra’s Louisiana Seafood Stew with fresh gulf shrimp and oysters, I knew it would be delicious. Oh, and it has Abita Amber beer in it – a match made in heaven? I think so. And to top it all off, it’s fairly easy to whip up. Now, go grab some fresh crawfish and seafood and start sautéing! Oh, and you may want to grab a few extra beers because they somehow start disappearing while you’re making the stew. Who knew?
2 tablespoons vegetable oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1 tablespoons minced garlic
2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
12 Gulf oysters, shucked
2 tablespoons Cajun seasoning
1/2 cup diced mirliton
1/2 cup Abita Amber beer
1 tablespoons Tabasco
1 tablespoon Worcestershire sauce
1/2 cup shrimp stock
2 pounds Louisiana crawfish tails
Kosher salt and freshly ground black pepper to taste
Heat a 15″ cast iron skillet over high heat. Add oil, onions, bell pepper and garlic. Saute for 2 minutes. Add shrimp, oysters, Cajun seasoning and mirtiton and cook until shrimp are half pink. Deglaze pan with Abita beer and reduce by half. Add shrimp stock, Tabasco, cream, Worcestershire and crawfish tails. Bring to simmer and cook for 2 minutes.
Season with salt and pepper.
Serving suggestion: Serve with your favorite biscuits. For each serving cut a biscuit in half horizontally and place at the bottom of a soup bowl.
Ladle stew over biscuit and top with remaining biscuit half.
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