Bayou Cioppino

bayou cioppino

Our flavorful Bayou Cioppino is packed with Gulf seafood. It’s perfect for any special meal. 

Bayou Cioppino
Yields: 8 Servings
  • ¼ cup unsalted butter
  • 1 green bell pepper, seeded and chopped
  • 1 white onion, chopped
  • 1 teaspoon saffron threads
  • 3 cups seafood stock
  • 1 (28-ounce) can crushed plum tomatoes
  • 1 (8-ounce) bottle 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
  • 2 teaspoons kosher salt
  • 1 teaspoon lemon zest
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
  • ½ pound squid, cleaned, bodies sliced into ½-inch rings, and tentacles halved lengthwise if large
  • ½ pound peeled and deveined medium fresh shrimp (tails left on)
  • ½ pound crawfish tails
  • ½ pound skinless redfish fillets*, cut into 1-inch pieces
  • ½ pound crab claws
  • Garnish: fresh oregano leaves, fresh thyme leaves
  1. 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, salt, lemon zest, red pepper, and black pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.
  2. Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.
  3. 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. Garnish with oregano and thyme, if desired.
*Other skinless flaky white fish fillets, such as bass, halibut, hake, or cod, may be substituted.



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