New Orleans Shrimp Stew

Submitted by Cajun Kitchen

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 8

ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 cup vegetable oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 10 cups water
• 2 tablespoons chicken bouillon
• 2 tablespoons creole seasoning
• 2 lbs peeled raw shrimp
• 1 bunch green onion, chopped (optional, for garnish)
• 3 cups cooked rice
• salt

directions

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

Reviews

[Linky]

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

 

[mrsjjkool]

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!