Shrimp and Egg Stew2019-10-05
- Course: Main Dishes
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:20 h
- Ready In : 1:30 h
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Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It’s not only delicious, but it’s easy to make.
- 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 tbsp Tony Cachere’s seasoning
- 3 cups of long grain rice, cooked
In a 3 quart skillet, combine 1 cup of water, 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.
Serve over white rice for a traditional dish with the best flavor.