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)


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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