The Recipes

N'Awlins Inspired Salmon Stew

I was talking with a friend the other day about trips that we had each taken to New Orleans and I found myself craving some good gumbo and crawfish.  I decided to make this stew with the flavor profiles found in Louisiana cooking in mind.

N'Awlins Inspired Salmon Stew


- 1 salmon fillet
- 1/4 c. brown rice,
- 1/4 red bell pepper, diced
- 1/2 celery rib, diced
- 1/8 of an onion, diced
- 2 garlic cloves, minced
- 2 T. of creole seasoning (I used the brand I picked up in New Orleans)
- 1/2 link of andouille sausage
- 1 c. chicken, seafood, or vegetable stock
- salt
- olive oil
- one scallion, sliced for garnish

Start the rice cooking per instructions; generally, you will use two parts water to one part rice.  Cover and bring it to a boil, then reduce to medium-low heat and simmer for 45 minutes.

When you are near the last fifteen minutes of the cooking time of the rice, heat 1 T. of olive oil in a small skillet.  Add the onion, celery and bell pepper.  Season with salt and let the vegetables start to soften.  After about 6 minutes, add in the sausage.  If it is in its casing, split it down the side to get the sausage out.  Break it up with a wooden spoon.

After two minutes, move the sausage to one side of the pan and the veggies to the other, creating a space in the middle for the salmon.  Season the salmon aggressively with the cajun seasoning.  Add it to the skillet and cook it for 2 minutes on each side to get a crust on the salmon.  Add in the stock and let the stew simmer for another 6-7 minutes.

Plate the rice, adding the salmon and stew.  Garnish with the scallion.