Shrimp and Egg Stew
Ingredients
- 4 tbsp dark roux
- 1 cup onion, chopped
- 3 stalks of celery, chopped
- 1 tbsp tomato paste
- 1 can of Rotel tomatoes
- 1 can of cream of mushroom soup
- 2-3 cups of water
- 3-4 eggs, boiled and halved
- 1 lb shrimp, peeled
- 1 tbsp Tony Cachere's seasoning
- 3 cups of long grain rice, cooked
Step-by-Step Instructions
- In a 3 quart skillet, combine 1 cup of water, dark roux, onion and celery. Bring to slow boil. The sauce will thicken as the roux dissolves into the water.
- When the sauce has thickened, add Tony Cachere’s seasoning to taste. An unseasoned or under-seasoned roux will not taste appetizing, but the proper seasonings will bring out a delicious flavor as it cooks.
- Add 1 cup of water at a time to reach desired thickness. Make sure that there is enough sauce to go around! Continue boiling for a total of 30 minutes. If you haven’t prepared your rice yet, now is a good time.
- Add in the Rotel tomatoes, cream of mushroom soup and tomato paste. Boil for 30 more minutes. This cooking time will make the stew taste better. At this point you should be able to taste the stew and add more seasoning if required.
- Add in peeled shrimp, lightly seasoned with Tony Cachere’s. Carefully drop in the boiled egg halves as well and boil for an additional 20 minutes, or until shrimp are pink and cooked through.
- Serve over white rice for a traditional dish with the best flavor.
Common Problems and Solutions
Q: Why is my sauce too thin or watery?
A: Add water gradually and let the roux fully dissolve before adding more. The sauce thickens as it cooks, so be patient during the 30-minute initial boil. If still too thin, simmer longer uncovered to reduce.
Q: Can I overcook the shrimp in this stew?
A: Yes - shrimp only need about 20 minutes in the simmering gravy. They should be pink and just cooked through. Overcooking makes them tough and rubbery.
Q: My stew tastes bland even with seasoning. What's wrong?
A: The roux needs to be properly seasoned and the full cooking times are essential for flavor development. Don't rush the 30-minute boils - this is when the flavors meld together. Taste and adjust seasoning before adding the shrimp.
Tips and Techniques
Don’t skip the long cooking times for the base sauce - the 30-minute boils before and after adding tomatoes are crucial for developing deep flavor. The eggs are delicate, so add them gently to keep them intact for presentation.
Ingredient Substitutions
- dark roux: store-bought dark roux or make your own from equal parts oil and flour
- Rotel tomatoes: diced tomatoes with a small can of diced green chiles
- cream of mushroom soup: cream of chicken soup or make a simple white sauce with butter, flour, and milk
- Tony Cachere's seasoning: Creole seasoning or mix of paprika, garlic powder, onion powder, cayenne, salt, and pepper
Equipment Needed
- 3 quart skillet or wide, shallow pot
- Large pot for boiling eggs
- Wooden spoon for stirring
Historical Context
Shrimp and egg stew is a classic example of resourceful Cajun cooking, stretching expensive shrimp with hard-boiled eggs and a rich roux-based gravy. This economical yet flavorful dish has been a Louisiana staple for generations.
