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!
½cupall-purpose (plain) flouryou won't need flour if you're using the instant roux mix
½cupoil (I use canola oil)you'll only need 1 Tablespoon of oil if you're using the instant roux mix
1cupdiced onion(lima-bean-size pieces)
½cupdiced bell pepper (green-pea-size pieces)
½cupdiced celery (green-pea-size pieces)
2poundsraw, large shrimp, peeled, deveined, tails removedif using frozen shrimp, let them thaw first then drain them in a colander to remove excess liquid
1tablespoonminced garlic (jarred)
1-½cupschicken brothuse only 1 cup broth if using the instant roux mix
½ tablespoonWorcestershire sauceoptional
1teaspooncreole seasoning (Tony Chachere's)add more or less to suit your taste - it's up to you!
½teaspoonsalt
½teaspoon black pepper
3green 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.