Cajun Shrimp Stew

Name: Cajun Shrimp Stew
Cuisine: American
Ingredients: Salt, black pepper, and cayenne pepper to taste; 1 lb. shrimp, cleaned and peeled; ½ cup sliced green onions; Cooked rice, for serving; 2 cups water, plus additional if needed; 2 tsp. seafood stock base; Salt, black pepper, and cayenne pepper to taste; Salt, black pepper, and cayenne pepper to taste; ½ bell pepper, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 1 stalk celery, chopped; ⅓ cup vegetable oil; ⅓ cup flour

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

In the very Catholic South Louisiana of Karlos’ youth, shrimp stew was served nearly every Friday. Here’s the original family recipe, passed down through generations.

Ingredients

⅓ cup flour
⅓ cup vegetable oil
1 medium onion

Americas
United States
Fish course
Pescatarian
Louisiana

Method

Make a roux by stirring together the flour and oil in a cast-iron skillet over medium heat until it is the color of chocolate milk. Add the onion, followed by the bell pepper and celery. Cook until softened, about 10 minutes, then add the garlic.

Scrape the roux and vegetables into a stockpot, add the water and the seafood stock base, and bring to a boil, stirring until well combined an