Seafood Stew with Mexican Chorizo, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Seafood Stew with Mexican Chorizo

Cuisine: Latin
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8 servings
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.


  • 4 tablespoons olive oil
  • 1 large sweet onion diced
  • 2 large carrots diced
  • 3 stalks Celery diced
  • 1 poblano pepper diced
  • 1 red bell pepper diced
  • 1 chayote squash diced
  • 2 fresno peppers or jalapeño peppers, minced
  • 1 cup Mexican chorizo uncooked
  • 4 cloves garlic minced
  • 2 large Roma tomatoes diced
  • 1/4 cup cilantro chopped, plus more for garnish
  • 1 tablespoon gumbo powder
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 2 teaspoons Mexican oregano
  • 1 teaspoon Fresh cracked pepper
  • 1/4 cup tomato paste
  • 4 cups tomato cocktail (I used Clamato)
  • 4 cups seafood broth or chicken broth
  • 1 pound white fish cut into 1-inch pieces (I used swai but you can use any firm white fish)
  • 1 pound large shrimp cleaned and peeled
  • 1/2 pound bay scallops
  • cups crab meat of your choice
  • 12 oysters, optional (I did not use them)
  • 2 to 4 tablespoons hot sauce of your choice (I used both Tabasco and Tapatio)
  • salt to taste

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  1. 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.
  2. If using the Mexican chorizo, add it to the center of pot and cook down for 5 to 6 minutes. Stir well to combine.
  3. Add in the garlic, tomatoes, cilantro, file powder, smoked paprika, thyme, oregano, Cayenne pepper, cracked pepper and tomato paste. Cook for 5 minutes.
  4. Add in the Clamato and chicken broth. Bring to a boil, taste for salt and pepper and cook for 30 minutes.
  5. 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.

Chef Notes

If you can't find gumbo powder, combine 2 tablespoons of cornstarch with 2 tablespoons of water and whisk into the simmering broth.

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