Shrimp or Crawfish Stew

8 servings Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Intermediate
Shrimp or Crawfish Stew
This was a Lent meal when I was growing up, now we have it anytime. This is the basic brown stew gravy with shrimp or crawfish, so you can make this dish with any seafood or meat. Meatball stew or pork stew can also be made from this basic recipe. Boiled eggs are also a wonderful addition. One of our classics - first you make a roux - the new trend now is first you buy a jar of roux.

Ingredients

  • 1 cup flour
  • 3/4 cup oil for the roux
  • 1 onion, chopped - shallots may also be added
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • Cajun Seasonings or Season-All
  • 1 lb shrimp, peeled and de-veined, crawfish or both
  • 1/2 to 1 cup chopped green onion tops - scallions
  • 1/2 to 1 cup parsley chopped
  • 2 cups rice
  • 6 boiled eggs (optional)
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne or to taste

Step-by-Step Instructions

  1. In a Dutch oven pot combine oil and flour. Cook slowly over medium heat stirring continually for approximately 35 to 45 minutes until the roux is similar to a dark copper penny color. If using store purchased roux, use approximately three-quarters of the jar.
  2. Once the copper color of the roux is achieved, add the onion, bell pepper and celery directly into the roux and cook down until veggies are soft, about 10 minutes. Start with two to three cups of water, add to the roux until the roux dissolves into a savory type gravy.
  3. Mix well and let mixture come to a soft boil, then reduce heat, cooking for an additional 30 minutes or more if needed. At this time you can adjust the roux or liquid if you need extra. Add the liquid gradually to allow the gravy to have a consistency that will stick to the rice. In addition, add the salt, white and black pepper, cayenne to taste, celery seed to the mixture along with the boiled eggs if using.
  4. Season the shrimp with your favorite Cajun seasoning or Season All.
  5. Add the seasoned shrimp, the parsley, and onion tops and cook until shrimp are pink and cooked through, about 10 minutes more. Taste and adjust seasonings.
  6. Serve over hot rice.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium (not high) and stir constantly for the entire 35-45 minutes. If you see black specks, the roux is burned and you must start over. Never walk away from a roux.

Q: How thick should the gravy be?

A: The gravy should be thick enough to coat the back of a spoon and cling to rice, but not paste-like. Add water gradually until you reach the right consistency - you can always add more liquid but you can't take it away.

Q: Can I add the shrimp earlier?

A: No, shrimp cook very quickly and will become rubbery if overcooked. Add them in the last 10 minutes so they stay tender and juicy.

Tips and Techniques

If you’re new to roux-making, start with medium-low heat and take your time - a slow roux is better than a burned one. The darker the roux, the richer the flavor but the less thickening power it has, so you may need slightly more roux for a very dark stew.

Ingredient Substitutions

  • shrimp or crawfish: chicken, pork, or meatballs
  • homemade roux: jarred roux (use about 3/4 of the jar)
  • fresh shrimp: frozen shrimp, thawed and drained

Equipment Needed

  • Dutch oven or heavy-bottomed pot
  • Wooden spoon for stirring roux

Historical Context

Stew was a traditional Lent staple in Cajun households when Catholics abstained from meat on Fridays. The same roux technique and gravy base could be stretched to feed large families with whatever was available - seafood during Lent, or meat the rest of the year.