• Tommy Centola

Bayou Cioppino

Cippino is an Italian American stew that is popular in San Francisco. On my first trip there, it was ne of the first dishes I ordered. I always seem to have at least one bowl every time I visit. He's a recipe that's tailored to the Bayou.


1/4 cup butter

1 green bell pepper, seeded and chopped

1 onion, chopped

1 teaspoon saffron threads

3 cups seafood stock

1 (28-ounce) can crushed plum tomatoes

8 ounces clam juice

1 cup dry white wine

2 bay leaves

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

1 tablespoon Creole seasoning

1 teaspoon lemon zest

1/2 teaspoon crushed red pepper flakes

1/2 pound squid, cleaned, bodies sliced into 1/2-inch rings and tentacles halved lengthwise, if

desired

1/2 pound peeled and deveined medium fresh shrimp (tails left on)

1/2 pound crawfish tails

1/2 pound skinless redfish fillets, cut into 1-inch pieces

1/2 pound crab claws


In a large Dutch oven, melt butter over medium heat. add bell pepper, onion and saffron threads; cook until onion begins to become tender, 5 to 7 minutes. Add stock, tomatoes, clam juice, wine, bay leaves, parsley, oregano, thyme, Creole seasoning, lemon zest, and red pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.


Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.


Bring mixture back to a simmer over medium heat. Add squid and shrimp; cover and cook for 3 minutes. Stir in crawfish, and bring to a simmer. Add fish and crab claws; cover and remove from heat. Let stand for 10 minutes, then serve.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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