If you like gumbo, you'll love this seafood stew full of Mexican flavor.
Last year, I prepared my first real Louisiana seafood gumbo. It reminded me of many of my mom’s traditional Mexican dishes that require a bit more time and effort, but are always worth it in the end. This seafood stew is a lighter version of a gumbo.
The broth is rich with tomato flavor and is loaded with vegetables, white fish, scallops, shrimp and crab meat. You can also add oysters to the mix, although I chose not to. And you get a wonderful layer of spice and flavor with the addition of Mexican chorizo.
This recipe is delicious any time of the year. You can serve it as a starter or a light meal.
Preheat the oil to medium/high heat in a large Dutch oven pot. Add the onions, celery, carrots, poblano pepper, red bell pepper, chayote squash and Fresno chile peppers. Season lightly with salt and pepper and cook for 8 to 10 minutes.
If using the Mexican chorizo, add it to the center of pot and cook down for 5 to 6 minutes. Stir well to combine.
Add in the garlic, tomatoes, cilantro, file powder, smoked paprika, thyme, oregano, Cayenne pepper, cracked pepper and tomato paste. Cook for 5 minutes.
Add in the Clamato and chicken broth. Bring to a boil, taste for salt and pepper and cook for 30 minutes.
Add in the white fish and cook for 5 minutes. Add in the remaining seafood and cook for another 5 minutes. Add hot sauce to taste.
If you can't find gumbo powder, combine 2 tablespoons of cornstarch with 2 tablespoons of water and whisk into the simmering broth.