Ingredients:

  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 1 pound crawfish tails, cooked
  • 1 pound white fish fillets, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lemon

Instructions:

  1. In a small bowl, combine paprika, cayenne pepper, oregano, thyme, garlic powder, onion powder, salt, and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in diced tomatoes, chicken broth, Worcestershire sauce, and the Cajun spice blend. Simmer for about 5 minutes.
  4. Add shrimp and fish pieces to the skillet; cook for 5-7 minutes or until shrimp are pink and opaque and fish is flaky. Gently fold in crawfish tails and heat through.
  5. Squeeze fresh lemon juice over the dish, and adjust seasoning as needed. Serve hot over rice or with crusty bread.