Cajun-Infused Spicy Seafood Chowder

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, finely chopped)
• Garlic (3 cloves, finely minced)
• Celery (2 stalks, finely chopped)
• Carrot (1, finely chopped)
• Red bell pepper (1, finely chopped)
• Seafood mix (shrimp, scallops, mussels, etc.) (1 pound)
• Fish stock (4 cups)
• Canned diced tomatoes (1 can (14.5 ounces))
• Tomato paste (2 tablespoons)
• Cajun seasoning (2 tablespoons)
• Paprika (1 teaspoon)
• Cayenne pepper (1/2 teaspoon)
• Heavy cream (1 cup)
• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, finely chopped)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, carrot, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Add the seafood mix to the pot and cook for an additional 3 minutes, until the seafood starts to turn opaque.
4. Pour in the fish stock, diced tomatoes, tomato paste, Cajun seasoning, paprika, and cayenne pepper. Stir well to combine all the ingredients.
5. Bring the chowder to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
6. Stir in the heavy cream and season with salt and pepper to taste. Let the chowder cook for an additional 5 minutes on low heat.
7. Garnish with fresh parsley just before serving for a pop of color and freshness.
8. Serve your spicy seafood chowder hot, ideally with a side of crusty bread to soak up all the rich, flavorful broth.