Tag Archives: scallops

Seafood Gumbo D. Marie Style


I have only been to New Orleans once but that was enough to make me a fan of good down home Louisiana seafood gumbo. Nothing truly compares to the gumbo you get from the folks who created this delicious goodness. Although I have tried gumbo in several restaurants in the North East, I have not found one that can top the real down home version. Not even mine. However, my recipe will still make you want to go for a second bowl.


Rich with seafood, spicy and filling my gumbo may remind you of soft jazz and hot summer nights. That is what I remember from my trip to New Orleans.


Soft jazz, funky jazz, Cajun music and Zydeco flowed from every venue as we walked up and down the streets. The smells coming from the restaurants!?! What can I say except that my mouth was watering all day long.


If you ever have an opportunity to experience the culture and foods of New Orleans, take it. I am sure the trip will be memorable whether it’s because of the food, the music or the friendly “Nawlins” people. No matter what, you will remember…..


Seafood Gumbo D. Marie Style

3 tilapia fillets cut into bite size pieces
1 lb lump crabmeat (remove shells)
1 lb langostinos
1 lb large sea scallops cut in half
2 lbs ex-large shrimp peeled and deveined
1 12 oz bottle of good Beer
1 cup chicken broth
2 tbsp olive oil

¾ cup celery chopped
1 cup red pepper finely chopped
1 cup green pepper finely chopped
1 small jalapeno pepper seeded chopped
½ cup minced shallots
2 garlic cloves chopped
1 small onion chopped
½ cup fresh parsley chopped
1 15 oz can black beans rinsed
1 15 oz can small white beans rinsed

1 tbsp salt
1 tbsp black pepper
½ tsp Worcestershire sauce
1 ½ small cans tomato paste
½ tsp red pepper flakes
1 tsp dried basil
1 tsp oregano
1 bay leaf

1 cup of Okra is optional. If adding okra to the dish, trim off only the stem. Do not cut off the top of the okra or it will become slimy. Add along with seafood and gently stir into the Gumbo.

In a heavy pot heat oil over medium heat until hot. Saute red pepper, green pepper, celery, shallots, onions and garlic until onions are soft. Slowly stir in beer and chicken broth. Add Worcestershire, parsley, seasonings and tomato paste. Whisk until well blended. Add beans, fish, crabmeat, langostinos and scallops, . Place lid on pot and reduce heat to simmer for 30 minutes. Lay shrimp on top of mixture 15 minutes prior to serving and cook until they turn pink. Gently stir shrimp into gumbo mixture.

Grab a piece of crusty bread or cornbread and eat up!




Fishermen’s Stew

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My Mom celebrated another birthday recently and we are all grateful that she did. As our parents get older it is nice to spend time together and celebrate life, family and love. For my mom’s birthday I thought I would fix her a special meal and use her as a guinea pig for a new dish at the same time. She loves seafood so I decided to have fish as the centerpiece of the meal

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Both my parents grew up fishing in the south so you can only imagine what I learned to do when I was old enough to hold a fishing pole. There were many weekends we loaded up the car and cast our poles out on a pier or lake in a nearby town. One of the best parts of going fishing was preparing the day before we went. My dad and I would walk down to the compost pile in a nearby field and dig for worms. No, I was not afraid of worms and found them to be quite interesting. Besides, if I was going to fish I had to learn how to bait my own hook. We created a lot of fond memories fishing together and trying to out do each other by catching the biggest fish. If we were fortunate, we would catch enough fish to last a few weeks to keep in the freezer. Thursdays was fish fry day and we would have it with either fried potatoes or grits, hot sauce and a slice of bread (told you I was a southern girl at heart).

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I came up with the idea of fishermen’s stew because there was one southern dish my mom liked to fix that I could never bring myself to eat. Fish head stew. Yes, you actually cook and eat the fish heads in a stew. Me? I only like the parts that are used for fillets.

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Fishermen’s stew is a combination of fish, shrimp and scallops in a flavorful broth. I would suggest you use a firm white fish or catfish. I used two types of fish just to shake things up. If you really want to make it a hearty dish you can add diced potatoes or corn sliced off the cob.

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Thanks mom for inspiring me to make a wonderful stew and for teaching me how to fish.

Happy Birthday !!!

Fishermen’s Stew


1 lb of tilapia cut into chunks

1 lb of halibut or cod cut into chunks

1 lb of shrimp peeled and deveined

1 lb scallops

1 large onion sliced thin

1 large green pepper sliced thin

2 14 oz cans fire roasted tomatoes

1 tbsp ground cumin

1 tbsp chopped parsley

1 tbsp salt

1 tbsp ground black pepper

1 tsp seasoned salt

1 tsp old bay seasonings

1 tbsp smoked paprika

2 tbsp lemon juice

2 tbsp olive oil

1 tsp minced garlic

1 tsp cilantro

½ tsp red pepper flakes

½ cup fish broth or chicken broth

1 14 oz can lite coconut milk



diced potatoes

corn sliced off the cob

Stir together lemon juice, seasoned salt, pepper, garlic, cumin and paprika in a large bowl. Add fish and shrimp and toss to coat. Cover and refrigerate for 20 minutes.

Heat olive oil in a large pot over medium high heat. Add onions and saute for 2 minutes. Reduce to medium heat and add peppers, tomatoes, remaining seasonings and broth. Cook for 5 minutes then add fish and shrimp. Pour coconut milk over the mixture and stir gently. Cover and reduce heat and let simmer for 20 to 25 minutes until the fish is cooked through and the shrimp turns pink.