This post is sponsored by Tony Chachere’s but all opinions are 100% my own.

Date nights that are spent at home happen to be my favorite. I love making a cozy and special meal with my husband that we can enjoy right in the comfort of our own home. Seafood is my husband’s favorite, so I partnered with my friends at Tony Chachere’s to create the perfect date night meal for any couple to enjoy. Cajun seafood stew has a flavorful broth, white fish, shrimp, andouille sausage and of course the holy trinity made up of celery, onions, and bell pepper too. It’s easy enough to do any night of the week, but feels special enough to make for someone you love. This recipe for Cajun seafood stew is surely going to become a new date night favorite meal.

I love using wild gulf shrimp and whatever firm wild caught white fish that might be available to me and then adding in some andouille sausage for extra flavor. You could also use scallops, add in mussels or clams, or really any other seafood that you may like in this recipe. When choosing your white fish, just make sure it is a firmer fish and not on that will flake up in the stew. You really want chunks of the fish throughout the dish in addition to the sausage and the shrimp.

This recipe is one that you could definitely make for the whole family any night of the week, but I think it’s perfect as a date night recipe idea that you can cook together in the kitchen. This stew comes together fairly quickly and is served with white rice and garnished with fresh parsley and green onions. I like to serve a dry white wine with the seafood stew, but a light red wine such as a pinot noir would also pair nicely.

You are going to love this recipe so much because it is easy to make, full of flavor, and is the perfect dish to say I love you!

Ingredients:

• 1 Lb. Peeled and Deveined Shrimp

• 1 Lb. Locally Sourced White Fish, cut into 2 inch pieces.

• 1 Lb. Andouille Sausage, sliced 

• 1 Can Diced Tomatoes

• 1 Tbsp. Tomato Paste

• 8 Oz. Clam Juice

• 4 Cups Seafood Stock

• 1 Diced Onion

• 3 Green Onions, sliced thin

• 1 Diced Bell Pepper

• 2 Celery Sticks, Diced

• 1 Tbsp. Tony Chachere’s More Spice Creole Seasoning

• 1 Bay Leaf

• 1 Tbsp. Finely Diced Parsley

• 1 Tbsp. Olive Oil

• White Rice for Serving

Directions:

• Heat a large pot over medium heat and brown the andouille sausage and then remove from the pan.

• Add oil to the drippings and then add diced onion, green onion, bell pepper, and celery and 1/2 tbsp. Tony Chachere’s More Spice Creole Seasoning and sauté for 2-3 minutes until vegetables begin to soften.

• Add tomato paste to the pot and stir for another 1-2 minutes.

• Add in diced tomatoes, clam juice, seafood stock, and bay leaf and bring to a simmer.

• Add the andouille sausage back to the pot along with the shrimp and the white fish and the rest of the Tony Chachere’s More Spice Creole Seasoning and stir.

• Bring to a low boil and let simmer for 20 minutes until flavors have combined and seafood is cooked through.

• Serve over white rice and garnish with chopped parsley and extra green onions if desired.

How good does this Cajun seafood stew look? It is so delicious and I can’t wait for you to try it out.