Shrimp Stew

Shrimp Stew

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Kathy Sterling


This shrimp dish is thick and hearty, great for any meal, but we love it on a cold day. Similar to gumbo, but it is much thicker and we serve it over cooked white rice. Enjoy!


★★★★★ 1 vote

20 Min
35 Min


  • 2 - 3 lb
    cleaned & deveined medium shrimp
  • 1 c
    dark roux
  • 1 medium
    yellow onion, chopped
  • 1 medium
    green bell pepper, chopped
  • 1 Tbsp
  • 1 Tbsp
    black pepper
  • 1 tsp
    red pepper, more if you like it spicey
  • 1 Tbsp
    vegetable oil

How to Make Shrimp Stew


  1. Saute onions & bell peppers in oil until clear
  2. Add approximately 2 cups of water and bring to a boil
  3. Spoon in roux. Dissolve the roux. Keep adding water and roux until you have a medium to thick consistency
  4. Season both the gravy and the shrimp with salt, black & red pepper as desired.
  5. Add the shrimp to the gravy and simmer on low until the shrimp are tender, about 30 to 45 minutes.
  6. Serve over cooked white rice, if desired.

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About Shrimp Stew

Course/Dish: Fish Fish Soups Seafood
Other Tag: Quick & Easy

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