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Shrimp Stew or Crawfish StewMain Dishes & Casseroles
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Submitted by Alberta (BERT) LeBlanc
Kaplan, LA
on Thursday, May 30, 2002
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| Makes: | 4 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 9 minutes |
| Ready In: | 19 minutes |
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This was a Lenton meal when I was growing up, now we have it anytime.This is the basic brown stew gravy, so you can make this dish with any seafood or meat..Meatball stew or pork stew can be made from this basic recipe. Boiled eggs are a wonderful addtion to this dish. |
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| Ingredients |
| 1/3 jar roux |
water |
| 1 onion, chopped |
1 bell pepper, chopped |
| 1 stalk celery |
Tony Chachere's all purpose seasoning |
| 1 pound shrimp, peeled and de-veined or crawfish or both |
1 handful chopped onion tops |
| 1 handful chopped parsley |
2 cups rice 6 boiled eggs optional |
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| | | Directions | In a Dutch oven pot combine water & roux. Mix well and let mixture come to a boil then reduce heat. At this time you can adjust the roux or liquid if you need extra. You want this sauce to stick to your rice.
Add the onion, bell pepper and celery. Cook down until veggies are soft...I like to cook down (continually cook on low fire) my roux about an hour or so. Add the clean shrimp and cook until shrimp are pink, 5 to 10 minutes more, season well. Add peeled boiled eggs if adding. Turn off heat and add the onion tops and parsley. Serve over hot rice. If you can not buy pre-made roux see this web site for making your own roux. |
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