Mobile Bay Stew

By Chef Steve Zucker of Dauphin's.  |  Seafood: Crab, Oysters, Fish and Shrimp

What you need


12 oz Flounder filets

12 each 21/25 count Gulf shrimp

8 oz lump crabmeat

12 Gulf oysters

6 oz Bill's Old 27 Bacon, small dice

6 oz Conecuh Sausage, small dice

4 oz butter

1 pint yellow onion, small dice

1 c. celery, small dice

1/2 c. green bell pepper, small dice

1/4 c. garlic, minced

4 oz flour, all purpose

3 tbsp. tomato paste

2 tomatoes, small dice

6 c. shrimp stock

1 lb. Yukon Gold potatoes, small dice

2 bay leaves

1 tbsp. red pepper flakes

2 tbsp. fresh thyme

2 oz Baumhower's hot sauce

1 oz Lea & Perrins

1 tbsp. Tony Chachere's seasoning

1 tbsp. black pepper

4 eggs

2 oz green onions, chopped



Add diced bacon and sausage to a 3 quart heavy-bottom pot, on high. Once bacon is crispy and sausage is browned, add the butter, onions, celery, bell pepper, and garlic. Cook while stirring until onions are translucent.


Turn heat down to medium, add flour and tomato paste, stirring often to make sure the bottom does not burn. Cook for 3 minutes and add shrimp stock, diced tomatoes, and diced potatoes. Stir well to make sure nothing is sticking on the bottom of the pot.


Add bay leaves, red pepper flakes, thyme, Baumhower’s hot sauce, Lea & Perrins, black pepper, and Tony Chachere’s. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes or until potatoes are just cooked.


Turn up heat to a low boil, then place shrimp, fish, and a cracked egg in boiling stew. Once shrimp and fish are cooked and the egg is poached but with a raw yolk, add the oysters and crabmeat. Boil for 10 seconds and pour into 4 large bowls, distributing the seafood and eggs evenly. Top with chopped green onions.

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