Grilled Cast Iron Seafood Stew | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons vegetable oil
• 5 pounds 16/20 count shrimp, preferably with heads on, peeled and deveined; reserve shells heads for seafood broth
• 2 yellow onions, cut into small dice
• 2 carrots, cut into small dice
• 5 celery ribs, cut into small dice
• 2 tablespoons tomato paste
• 1 ripe tomato, cut into medium dice
• Leaves from 1 bunch fresh flat-leaf parsley, chopped; reserve stems for seafood broth
• 1 whole snapper (2 to 3 pounds), scaled, gutted, and fillets removed; reserve head and bones for seafood broth
• 4 quarts cold water
• 3 bay leaves
• 3 dried chiles, such as chili arbol
• 1 recipe Roasted Garlic and Jalapeño Aioli (recipe follows)
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 5 pounds mussels, scrubbed and debearded (discard any that won’t close)
• Wood chips, soaked
• 1 pound jumbo lump crabmeat, picked over for shells and cartilage
• 1 bunch green onions, thinly sliced