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    Home » Main Course » Cajun Shrimp Stew

    Cajun Shrimp Stew

    Published: Jun 7, 2022 · Modified: Nov 11, 2022 by Anne Clark · This post may contain affiliate links · Leave a Comment

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    This easy shrimp stew is packed with shrimp, trinity, and lots of flavor! Instructions for a homemade roux or an instant roux are provided. Either way, you'll love how delicious this stew is!

    Serve over cooked rice, or add some hard-boiled eggs after the stew has cooked. You'll love this old-fashioned, Cajun comfort food!

    cooked shrimp stew over rice in white bowl.

    Why You'll Love This

    This recipe is very similar to shrimp etouffee. However, this shrimp stew is much thicker than an etouffee. While etouffee also has a roux, it "generally" is made with a lighter roux.

    This recipe has a medium-dark roux which takes about 30 minutes to make (a dark, rich roux takes time!). After making the roux, it should be about the color of peanut butter.

    If you don't have the time to make a roux, you can use a store-bought roux (no shame in that!). I'll talk about using a store-bought roux later in the post.

    This basic shrimp stew recipe contains no vegetables other than onion, bell pepper, and celery. But don't fret - you can always add some peas and carrots at the very end.

    Some people add peeled, whole hard-boiled eggs after the stew has cooked, and some even add a scoop of potato salad in the same serving bowl right on top of the stew!

    Are you a shrimp lover? Check out my Fried Green Tomatoes with Shrimp Creole Sauce, and my Shrimp and Rice Casserole. These shrimp dishes are fantastic!

    Ingredients

    Shrimp stew ingredients should be fairly easy to find at any grocery store.

    ingredients measured out in individual containers
    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. This is commonly referred to as the trinity because it's always these same 3 ingredients.

    Flour and Oil - use all-purpose flour and canola oil to make the roux. You won't need the flour and oil if you use a store-bought roux.

    Instant Roux Mix - Use this instead of flour and oil if you do not want to make a homemade roux!

    Minced Garlic - use fresh or use the minced garlic that comes in a jar - so handy!

    Green Onions - the green onions had additional flavor and always seem to make their way into our Cajun recipes.

    Worcestershire Sauce - for a little added flavor, add a little "wooster" sauce, however, this is an optional ingredient.

    Seasonings - salt, Cajun or creole seasoning mix, and black pepper.

    Chicken Broth - I highly recommend using chicken broth over water since it adds a flavor boost!

    How to Make It

    I have provided 2 sets of instructions: one for homemade roux and one with instant roux mix. Please follow the instructions in the recipe card at the bottom of the post!

    (1) Make the roux by adding the oil and flour to your pot. Slow simmer, constantly stirring, until the color of the roux is medium to dark brown. This will take about 30 minutes.

    cooked roux in black pot.

    (2) Add the onion, bell pepper, and celery. Simmer 10 minutes.

    (3) Add the garlic and shrimp, chicken broth (or use water), and all the seasonings (use the recipe card!). Simmer 5 minutes. Test for flavor and add additional seasonings, if desired. Add green onions, and simmer for another 5 minutes.

    Cooked roux with shrimp and garlic.
    This one is made with the instant roux mix (see picture below for the homemade roux).
    Stew in pot made with a homemade roux.
    This one is made with a homemade roux. It's lighter than the instant roux, but it will darken if you cook it longer.

    (4) Serve over hot, cooked rice. Yummy!

    Frequently Asked Questions

    What goes with shrimp stew?

    The stew is pretty filling as-is, but nobody would pass up some buttery French bread! You can also serve it with potato salad or a green salad.

    How long is shrimp stew good for in the fridge?

    As long as it's stored in an airtight container, it will stay fresh for up to 2 days. When ready to eat, just warm it in the microwave. Be careful not to overheat it (don't boil the stew in the microwave lol) or the shrimp may become rubbery.

    Substitutes and Additions

    Can substitute cayenne pepper for the Cajun-creole seasoning. You can also use red pepper flakes (add them when you're sauteing the onion, bell pepper, and celery.

    If you have any fresh parsley, you can add it to the cooked stew.

    Add a can of diced or stewed tomatoes -- add to the pot when you add the shrimp.

    Add a can of drained peas and carrots for a more traditional stew.

    Add a potato -- make sure it's diced small -- add to the pot when you add the onion, bell pepper, and celery. Potatoes are thickeners, and this stew is plenty thick, so don't add any more than 1 large potato.

    Add some peeled, whole hard-boiled eggs at the end of the recipe, right before serving time. This is a traditional Louisiana add-in. Adding hard-boiled eggs to a recipe was likely a means to stretch the recipe and or add more protein (especially during Lent).

    For an extra flavor kick, add ½ pound of sliced sausage (Andouille or your favorite) -- add while you're sautéing the trinity.

    How to Make with Instant Roux

    If you choose to use an instant roux, such as Tony Chachere's Instant Creole Roux Mix, you'll save yourself at least 30 minutes standing over the stove! The directions are basically the same, but slightly differ. Please follow these instructions if using an instant roux mix.

    (1) Mix the roux per the manufacturer's directions but don't cook it or boil it. Set it aside. I like the powdered, instant roux.

    (2) Add a tablespoon of oil to a large pot and heat to medium heat. Add the onion, bell pepper, and celery. Simmer covered for 5 minutes, stirring halfway through the cook time.

    (3) To the same pot, add the garlic and shrimp. Simmer covered for 5 minutes or until the shrimp are no longer pink. Stir halfway through cook time.

    (4) Now add the roux, Creole seasoning, salt, pepper, and 1 cup of chicken broth. Simmer 5 minutes. Test for flavor and add additional seasonings, if desired. Add green onions, and simmer for another minute.

    (5) Serve over hot, cooked rice.

    cooked shrimp stew over rice in white bowl.
    This one was made with the instant roux mix.
    Shrimp stew on top of rice in a white bowl.
    This one was made with a homemade roux.

    More Cajun recipes

    • Easy Red Beans and Rice with Sausage
    • Easy Cajun Rice Dressing
    • Cajun Butter Chicken
    • Cajun Chicken and Sausage Jambalaya

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    If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!

    cooked shrimp stew over rice in white bowl

    Cajun Shrimp Stew

    This easy shrimp stew is packed with shrimp, trinity, and lots of flavor! Instructions for a homemade roux or an instant roux are provided. Either way, you'll love how delicious this stew is!
    5 from 4 votes
    Print Pin For Later Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 353kcal
    Author: Anne Clark

    Equipment

    • 5-quart heavy pan
    • measuring cup(s)
    • measuring spoons
    • colandar

    Ingredients

    • ½ cup all-purpose (plain) flour you won't need flour if you're using the instant roux mix
    • ½ cup oil (I use canola oil) you'll only need 1 Tablespoon of oil if you're using the instant roux mix
    • 1 cup diced onion (lima-bean-size pieces)
    • ½ cup diced bell pepper (green-pea-size pieces)
    • ½ cup diced celery (green-pea-size pieces)
    • 2 pounds raw, large shrimp, peeled, deveined, tails removed if using frozen shrimp, let them thaw first then drain them in a colander to remove excess liquid
    • 1 tablespoon minced garlic (jarred)
    • 1-½ cups chicken broth use only 1 cup broth if using the instant roux mix
    • ½ tablespoon Worcestershire sauce optional
    • 1 teaspoon creole seasoning (Tony Chachere's) add more or less to suit your taste - it's up to you!
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 3 green onions, sliced

    Instructions

    USE THESE INSTRUCTIONS FOR HOMEMADE ROUX

    • Make the roux. In a heavy, 5-quart pan (or Dutch oven), add the flour and oil. Blend with a whisk. Cook on medium-low heat, stirring every minute with a whisk until the color is medium brown. This will take about 30 minutes. You'll want the roux to slightly (barely) simmer - do not boil! Be careful not to burn the roux or you'll have to start over. Making a roux is easy -- but it takes time and is well worth every minute.
    • Add onion, bell pepper, and celery. Stir to combine. Simmer uncovered until the celery is tender; about 10 minutes. (Simmer = light, delicate bubbling action; not boiling).
    • Add the garlic and shrimp. Stir to combine. Simmer covered for 5 minutes.
    • Add water, Worcestershire sauce, creole seasoning, salt, and black pepper. Stir to combine. Simmer uncovered for 5 minutes. Taste test for flavor and add more salt or creole seasoning, if desired. If mixture seems too thick, add a little more water (or broth).
    • Add green onions, stir, and simmer uncovered for another 5 minutes.
    • Serve over cooked rice. Serve with buttered and toasted French bread.

    USE THESE INSTRUCTIONS FOR INSTANT ROUX MIX

    • Mix the roux per the manufacturer's directions but don't cook it or boil it. Set it aside. I like the powdered, instant roux.
    • Add a tablespoon of oil to a large pot and heat to medium heat. Add the onion, bell pepper, and celery. Simmer covered for 5 minutes, stirring halfway through the cook time.
    • To the same pot, add the garlic and shrimp. Simmer covered for 5 minutes or until the shrimp are no longer pink. Stir halfway through cook time.
    • Now add the roux, Creole seasoning, salt, pepper, and 1 cup of chicken broth. Simmer 5 minutes. Test for flavor and add additional seasonings, if desired. Add green onions, and simmer for another minute.
    • Serve over hot, cooked rice.

    Notes

    This recipe makes about 6-8 cups of shrimp stew.  The serving size and nutritional information do not include the rice.
    If you choose to use an instant roux, such as Tony Chachere's Instant Creole Roux Mix, you'll save yourself at least 30 minutes standing over the stove! 
    Cover and refrigerate leftovers, and eat within 2 days.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Calories: 353kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 474mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 2mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

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    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected] 

    I’d love to hear from you!

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