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    You are in: Home / Recipes / New Orleans Shrimp Stew Recipe
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    New Orleans Shrimp Stew

    New Orleans Shrimp Stew. Photo by Linky1

    1/1 Photo of New Orleans Shrimp Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Cajun Kitchen's Note:

    In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.

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    Units: US | Metric


    1. 1
      Make a roux by heating oil on medium-high heat in stock pot.
    2. 2
      Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
    3. 3
      Add chopped vegetables and stir immediately.
    4. 4
      Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
    5. 5
      Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
    6. 6
      Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
    7. 7
      Add raw shrimp and simmer on medium heat for 15 minutes.
    8. 8
      Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on April 05, 2013


      This was easy and delish! I used cajun seasoning b/c I don't have creole seasoning. Also, will use a little less water next time, it was more of a soup than a stew. I used pre-cooked frozen shrimp which I thawed, removed the tails and just put into the bowls before I ladled in the soup. Thanks, CK! Made for Spring 2013 PAC

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    • on November 29, 2010


      This was an excellent dish! I would call it more of a Shrimp Creole rather than a stew with the addition of the tomato paste. I did add a tiny bit of sugar to cut the acidity of the tomato and added a bit more of a canned roux to give it more of a roux flavor, but other than that I followed the recipe exactly! I think next time I may only use a half of a can of the tomato paste and see how that works. We found it even better the following day since the flavors had more time to "marry". Thanks for a GREAT recipe! This will definitely become a regular in our house on cold winter days!

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    Nutritional Facts for New Orleans Shrimp Stew

    Serving Size: 1 (650 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.9
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 1.1 g
    Cholesterol 143.2 mg
    Sodium 852.4 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 2.3 g
    Sugars 4.2 g
    Protein 19.2 g

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