Hey there! I’m gonna share my favorite recipe for making an incredible New Orleans-style shrimp stew that’ll transport your taste buds straight to Louisiana. This hearty, flavorful dish combines fresh Gulf shrimp with a rich roux and the “holy trinity” of Cajun cooking. Let’s dive right in!
What You’ll Need
Main Ingredients
- 2 pounds raw shrimp, peeled and deveined
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1 (6 oz) can tomato paste
- 10 cups water or seafood stock
- 2 tablespoons chicken bouillon
- 2 tablespoons Creole seasoning
- Salt and pepper to taste
For Serving
- 3 cups cooked white rice
- 1 bunch green onions, chopped
- French bread (optional)
- Hot sauce (optional)
Step-by-Step Instructions
1. Make the Roux (The Foundation)
Y’all, this is the most important part! A good roux makes or breaks your stew.
- Heat oil in a large pot over medium-high heat
- Add flour and whisk constantly
- Cook until it turns peanut butter color (about 5 minutes)
- Don’t walk away – burnt roux is nasty!
2. Add the Holy Trinity
Now we’re gonna build some serious flavor
- Add chopped onions, bell pepper, and celery to the roux
- Stir immediately to prevent roux from burning
- Cook for 3 minutes, stirring frequently
- Add minced garlic and cook another minute
3. Create the Stew Base
Time to transform this into a proper stew:
- Add tomato paste and stir well
- Cook for 3 minutes, stirring often
- Slowly add water or stock
- Add bouillon and Creole seasoning
- Bring to a gentle boil
- Reduce heat and simmer for 1 hour
- Stir occasionally (every 15 mins or so)
4. Add the Shrimp
The final touch
- Add raw shrimp to the pot
- Simmer for 10-15 minutes
- Don’t overcook – shrimp should be pink and curled
5. Serve It Up
- Ladle stew over hot white rice
- Garnish with chopped green onions
- Serve with French bread for soaking up that amazing sauce
Pro Tips for the Best Results
- Fresh vs Frozen Shrimp: Fresh is best, but if using frozen, thaw completely and pat dry
- Stock Options: Using seafood stock instead of water adds extra flavor
- Roux Color: Aim for peanut butter color – any darker might be too bitter
- Make Ahead: This stew actually tastes better the next day!
Common Mistakes to Avoid
- Don’t rush the roux – patience is key
- Don’t overcook the shrimp – they’ll get rubbery
- Don’t skip the trinity (onions, celery, bell pepper)
- Don’t forget to season as you go
Variations to Try
Sometimes I like to switch things up a bit:
- Add boiled eggs for extra richness
- Throw in some crawfish tails
- Add okra for thickness
- Include andouille sausage for extra flavor
- Make it spicier with extra cayenne
Storage and Reheating
This stew keeps really well! Here’s what you need to know
- Store in airtight container in fridge (up to 3 days)
- Reheat slowly on stovetop
- Add a splash of water if too thick
- Don’t microwave – it’ll make the shrimp tough
Why You’ll Love This Recipe
I gotta tell ya, this shrimp stew is something special. It’s:
- Super comforting
- Perfect for feeding a crowd
- Budget-friendly
- Great for meal prep
- Authentically New Orleans
Listen, making New Orleans-style shrimp stew ain’t rocket science, but it does need some love and attention. Take your time with the roux, use fresh ingredients when possible, and don’t be afraid to adjust the seasoning to your taste. Before you know it, you’ll be cooking like a true Cajun!
So whatcha waiting for? Grab your pot and let’s get cooking! Trust me, once you master this recipe, it’ll become a regular in your dinner rotation. Your family’s gonna love you for it!
Would you like me to explain or break down any part of this recipe in more detail?
Old Fashioned Shrimp StewMain CourseSoups & Stews
Recipe modified from Cajun Cuisine
Serves 6 to 8 Ingredients:
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Old Fashioned Shrimp Stew Click to enlarge |
Place a large Dutch oven, preferably cast iron, over medium-high heat. Add the sausage and cook, turning once, until browned on both sides. Transfer to a platter and set aside. Reduce heat and add cooking oil to make 1/2 cup; whisk in flour and cook, stirring constantly, until a dark brown roux is achieved (do not burn). Add onion, bell pepper, and garlic and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add shrimp, bring to a simmer, lower heat, cover, and simmer for 5 minutes. Add 1 cup of water, salt, black pepper, and cayenne pepper to taste and simmer for 30 minutes, adding browned sausage to the pan for the last 10 minutes. If stew is too thick, stir in more water.
Taste and adjust seasonings, garnish with green onions and parsley, and serve over hot cooked rice.
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How to make New Orleans Shrimp Stew
FAQ
How do you make Creole Shrimp?
Combine lemon juice and 1/2 teaspoon Creole seasoning. Add shrimp; toss to coat. In a small skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed and remaining Creole seasoning; saute until onion is tender. Add garlic; cook 1 minute longer. Stir in pizza sauce and hot sauce. Remove from heat. Drain shrimp.
How do you make shrimp stew?
Shrimp stew ingredients should be fairly easy to find at any grocery store. For more flavor, use chicken or vegetable broth instead of water! Shrimp – use raw, large shrimp. The shrimp should be peeled, deveined, and tails removed. If using frozen shrimp, let them thaw first. Trinity – chopped onion, bell pepper, and celery.
What is shrimp stew?
Shrimp stew is a staple dish in the southern part of Louisiana, known as Acadiana. It is practically a staple in this region. Old time cooks garnished the dish with chopped hard-boil eggs.