Hand-picked ingredients for a real OH!-delight

Admittedly, a Creole stew is not exactly a quick recipe. However, the effort is absolutely worth it! This dish is incredibly flavorful and aromatic, transporting you to a culinary vacation right in your own dining room.
So, set aside some time, embrace the cooking process, and enjoy a delightful blend of spices and rich ingredients.

Ingredients for 4 Servings

For the marinated pineapple

  • 1 pineapple
  • 500 ml STROH 60


For the stew

  • 2 garlic cloves
  • 1 chili
  • ¼ bunch of parsley
  • 1 stalk of celery
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 onion
  • 100 g cherry tomatoes
  • 3 tbsp oil
  • 1 tbsp Cajun seasoning
  • 6 chicken wings
  • 50 ml STROH 60
  • 250 ml poultry stock
  • 400 ml peeled tomatoes
  • 3 thyme branches
  • 150 g prawns
  • 150 g white fish fillet
  • salt


For serving

  • cooked rice
  • parsley



  • For the marinated pineapple, peel and core the pineapple. Cut into 2x2cm cubes.
  • Cover with STROH 60 and marinate (ideally, allow to steep in the refrigerator overnight).
  • For the stew, finely chop garlic, chili and parsley.
  • Peel and cut onions into wedges.
  • Wash and cut celery into fine slices.
  • Wash and dice bell peppers and cut cherry tomatoes into quarters.
  • Heat oil in a braising pan and roast the onions. Add parsley and bell peppers, then add celery and tomatoes.
  • Salt the vegetables and add garlic and chili.
  • Remove the vegetables from the pan and put them aside for later.
  • Stir-fry chicken wings thoroughly. Add Cajun seasoning, parsley and thyme, deglaze with STROH and caramelize.
  • Add poultry stock, fried vegetables and tomatoes. Bring to a boil.
  • Cover, reduce heat and let simmer on low heat for 1 h.
  • Dice fish fillet into 3×3 cm cubes and salt it.
  • Add prawns, pineapple and fish fillets to the stew. Allow to simmer for a further 10 min.
  • Season to taste with salt and pepper.
  • Serve with rice and garnish with parsley.


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