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Discover the Flavors of a Brazilian Moqueca Recipe

Prep: 15 min
Cook: 1h 45 min


  • 2 oz andouille sausage, diced
  • 1 medium white onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried thyme
  • 1 teaspoon turmeric
  • 2 teaspoons white pepper
  • 6oz white wine
  • 8 cups no salt added chicken broth
    • warmed/heated
  • 8oz tomato paste
  • 15oz full fat coconut milk
  • 2 bay leaves
  • 2 tablespoons lemon zest
Seafood mix
  • 2 snow crab legs (4 oz)
  • 1lb raw jumbo shrimp
  • 10oz bay scallops
  • 8oz cooked octopus
  • parsley, finely diced


Step 1

Set a large Dutch oven on medium heat.  Once hot, add diced sausage and let it rest in the bottom until it begins to “sweat” and add grease.

Step 2

Add onions and bell peppers and cook until the edges of the onions turn brown and slightly translucent, about 3 minutes.

Step 3

Add the seasonings to “bloom” in the pot for 1 minute or until fragrant.  Then add the white wine.  Let it simmer and reduce to half the amount of liquid.

Step 4

Pour in the chicken broth, tomato paste, lemon zest, and coconut milk,  and bring to a simmer.

Step 5

Add the crab legs and reduce the heat to low.  Cover and cook for 1 – 1.5 hours, monitoring to ensure it is not burning.  Add more stock (liquid) as needed to replenish any lost due to steam.


Step 6

Add the remaining seafood, stir and cook for an additional 15 minutes on very low heat.  Season to taste with sea salt and pepper, garnish and enjoy!

Coconut Seafood Stew Recipe

Store leftovers in the fridge for up to 3 days or store in an airtight container in the freezer for a few months.