Shrimp Piquant Stew

2002-05-25

Since seafood is plentiful in the South, one of the more popular dishes is shrimp stew. With some of our Cajun slang, shrimp is sometimes pronounced “shramp”. Either way you say it, it is still good. Boiled, peeled eggs are often added to this recipe.

Ingredients

  • 3/4 cup flour
  • 1/2 cup oil (canola or vegetable)
  • 1 onion, chopped fine
  • 1 bell pepper, chopped fine
  • 2 celery stalks, chopped fine
  • 1/2 (10 oz) can Rotel tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 lbs shrimp
  • Black pepper, salt and cayenne to taste
  • Handful of parsley and green onion tops, chopped fine
  • 2 cloves of garlic (optional)

Directions

Step 1

Make a Roux first. Combine the flour and oil in a heavy skillet or cast iron pot. Cook over medium heat, stirring continually, until the mixture is brown as a copper penny. Add to this, the onion, bell pepper, celery (known as the Cajun Trinity); 2 cloves of garlic, as well, if you like. Sauté until the onion has wilted.

Step 2

Add the Rotel tomatoes and the tomato sauce to the roux. Slowly add two cups water (more or less) to make the stew the desired consistency. More water can be added anytime but remember in the last step when you add the shrimp that shrimp will add water to the mixture as they cook; so you want to keep your stew a little thick until the end. Add salt, black pepper and cayenne to taste. Easy on the salt as the Rotel tomatoes already contain some.

Step 3

Cook 1 to 2 hours over a low temperature, stirring occasionally. Add shrimp, green onion tops (chives) and parsley. Cook 10 minutes more. Serve over rice. You could also substitute crawfish for the shrimp or use both.

Boiled, shelled eggs may also be added in the last few minutes of cooking. The stew tastes even better the next day and can be frozen and freezes well. However, the boiled eggs do not freeze as nicely; remove eggs before freezing.

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Forked Island, Louisiana Louisiana
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