Cajun Cioppino

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Cajun Cioppino is my own creation.  Cioppino originally was an American Italian dish.  Italian fisherman on the San Francisco docks created this dish using the leftover bits of seafood which didn't sell each day.  The dish was served hot with piping hot sourdough bread.  The dish is sometimes a soup or simply a seafood dish with a tomato sauce.

 My recipe is a good mix of Cajun and Creole styles of cooking.   I added tri-colored bell peppers to compliment the onion, celery, and garlic. Fresh tomatoes are best but I used cans of diced tomatoes and fresh local seafood versus Cioppino mainstays: mussels, clams and dungeons crab.


This recipe is very healthy and great for anyone watching their weight.  It's a great choice for Lent too.

Cajun Cioppino
Serves 6
Weight Watchers Smart Points: 5



Ingredients:

3 tablespoons extra virgin olive oil
1 large onion, chopped
3 stalks celery with leaves, chopped
3 small bell peppers in these colors: red, orange and yellow, sliced and seeds removed
4 cloves garlic, chopped
1 handful curly parsley, chopped
3 cups seafood stock* (substitute water or chicken broth)
1 cup white wine
3 cans whole Italian tomatoes
1 teaspoon Cajun or Creole Seasoning
1 teaspoon dried Thyme
1/2 teaspoon red pepper flakes
3 tablespoons fresh chopped basil or 1 teaspoon dried basil.
2-3 pounds of the freshest local seafood.  I like to use 1 pound peeled deveined shrimp, 8 ounces **shucked oysters and 1 pound blue crab claws. 

*Click here to learn to make shrimp stock.
**If using shucked oysters, replace some of the stock with the oyster liquor!


Method:

  1. Preheat a soup pot.
  2. Add olive oil and onions.  Cook until the onion begins to caramelize, about 2 minutes.  Add celery, bell pepper, parsley and garlic.  Cook for about 2-3 minutes.
  3. Add seafood stock and tomatoes, breaking up tomatoes using a spoon (or my favorite way: squishing with my fingers!)
  4. Add the seasonings and simmer for about 15 minutes.
  5. Add the shrimp and cook until shrimp begin to turn pink.
  6. Add the crab claws and cook for 2 minutes.
  7. Add the oysters and cook only until the edges begin to curl.
  8. Ladle into soup bowls and garnish with basil leaves or parsley.  Serve immediately with hot sourdough bread.


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Mary deSilva is a Universal Orlando expert, artist, chef, teacher, travel guide author, and vlogger.  

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