Shrimp or Crawfish Stew

Step 1

In a Dutch oven pot combine oil and roux. 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.

Step 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. Start with two to three cups of water, add to the roux until the roux dissolves into a savory type gravy.

Step 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.

Step 4

Season the shrimp with your favorite Cajun seasoning or Season All.

Step 5

Add the seasoned shrimp, the parsley, and onion tops and cook until shrimp are pink; 10 minutes more. Taste and adjust seasonings.

Step 6

Serve over hot rice.