Cajun Shrimp Stew

cooked shrimp stew over rice in white bowl

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings 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.

Nutrition