Coconut Seafood Stew Recipe

Step 1

Set a large Dutch oven on medium heat.  Once hot, add diced sausage and let it rest in the bottom until it begins to “sweat” and add grease.

Step 2

Add onions and bell peppers and cook until the edges of the onions turn brown and slightly translucent, about 3 minutes.

Step 3

Add the seasonings to “bloom” in the pot for 1 minute or until fragrant.  Then add the white wine.  Let it simmer and reduce to half the amount of liquid.

Step 4

Pour in the chicken broth, tomato paste, lemon zest, and coconut milk,  and bring to a simmer.

Step 5

Add the crab legs and reduce the heat to low.  Cover and cook for 1 – 1.5 hours, monitoring to ensure it is not burning.  Add more stock (liquid) as needed to replenish any lost due to steam.

Step 6

Add the remaining seafood, stir and cook for an additional 15 minutes on very low heat.  Season to taste with sea salt and pepper, garnish and enjoy!Store leftovers in the fridge for up to 3 days or store in an airtight container in the freezer for a few months.