Shrimp Stew

Kathy Sterling


Being of Cajun decent, we grew up eating Shrimp Stew. It was a hearty, cheap meal (hard to believe). I remember sitting with my siblings and mother, cleaning the shrimp.

As the oldest of 8 children, we had a lot of helping hands, but a lot of mouths to feed.

Shrimp Stew goes a long way but it is oh so yummy!

★★★★★ 1 vote


3 lb
shrimp, clean and deviened
1 medium
yellow onion, chopped
1 medium
green pepper, chopped
1 Tbsp
black pepper
1 tsp
red pepper, more if you like it spicy
1 Tbsp
vegetable oil
2 c
water, approximate
1 c
dark roux, (see microwave roux recipe)

How to Make Shrimp Stew


  • 1In a dutch oven or deep skillet, saute onions and bell peppers until clear. Add water and bring to a boil.
    Spoon in roux. Dissolve the roux and add more water until it is the right consistency for you. It should be a little thick.
  • 2Season shrimp with salt and pepper, rubbing until mixed well. Add shrimp to gravy and simmer on low until the shrimp are tender, approximately 45 to 60 minutes.
  • 3Serve over rice.

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About Shrimp Stew