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.