louisiana shrimp stew

Name: Louisiana Shrimp Stew
Prep time: 40 min
Cook time: 1 h 20 min
Yield: 8
Cuisine: Cajun/Creole
Ingredients: 3 pound(s) shrimp, peeled and deveined; 28 ounce(s) okra, frozen and chopped; 2 large onions, chopped; 2 bunch(es) green onions, chopped; 4 - 5 stalk(s) celery, chopped; 6 clove(s) garlic, minced; 4 - 5 - potatoes, peeled and cubed; 6 cup(s) stock, chicken or seafood; 1 cup(s) oil; 1 cup(s) all-purpose flour; 2 tablespoon(s) Cajun seasoning; 1 1/2 teaspoon(s) onion powder; 1 teaspoon(s) garlic powder; 2 teaspoon(s) cayenne pepper; parsley, chopped optional

(1 RATING)

81 Pinches 10 Photos

Deb Finney

Little Rock, AR

Updated on Nov 29, 2023

My mama was from Louisiana, and I grew up outside of New Orleans. Seafood dishes were common when we could get fresh seafood from the Gulf. Mom made this when we would get fresh shrimp. It was a favorite. She did not use a recipe, so Mom showed me how to make this. I have attempted to capture the measurements. When I make this, I am reminded of my mama cooking for us and my long-gone family in Louisiana.

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Louisiana Shrimp Stew in a bowl over rice.

Blue Ribbon Recipe

Deb did a great job recreating her mama's shrimp stew. It's super savory. The roux takes time but adds tons of bold, rich flavor. Filled with shrimp and potato, there's a nice kick of spice. We served this shrimp stew over rice, as suggested, and it was quite good. Some crusty bread for dipping would also be delish.

— The Test Kitchen

prep time 40 Min

cook time 1 Hr 20 Min

method Stove Top

yield 8 - 10

Ingredients

3 pounds shrimp, peeled and deveined
28 ounces okra, frozen and chopped
2 large onions, chopped
2 bunches green onions, chopped
4 - 5 stalks celery, chopped
6 cloves garlic, minced
4 - 5 - potatoes, peeled and cubed
6 cups stock, chicken or seafood
1 cup oil
1 cup all-purpose flour
2 tablespoons Cajun seasoning
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons cayenne pepper
parsley, chopped optional

How To Make louisiana shrimp stew

Step 1

Chop onion, green onions, celery, and garlic and set aside.

Step 2

In a frying pan, add a little oil and the okra. Cook the okra down for about 10 minutes. To help with the slime (if it bothers you), add about 1 tsp of vinegar and cook a couple of minutes more to cut the slime. Set aside.
Step 3

In a large heavy pan, heat 1 cup of vegetable or canola oil. Whisk in 1 cup of flour. Stir constantly until the roux reaches a reddish-brown color. Keep your heat medium and keep stirring. If it gets black flakes, you have burned it and need to start over.
Step 4

Once your roux reaches the desired color, add in your onion, celery, and green onion. Saute about 10 minutes. To this, add 6 cups of stock/broth and the okra. Add seasonings. Bring to a boil. Then lower heat and simmer for one hour stirring occasionally.
Step 5

While your stew mixture is simmering, wash, peel, and cube the potatoes. Prepare your shrimp. I used frozen large shrimp that was already peeled and deveined. I only use Gulf shrimp. After the stew has simmered for an hour, add the potatoes and simmer until fork tender (about 20 minutes). Add shrimp. Simmer about 7 minutes. Taste and adjust seasonings. When done, Serve over rice. Top with chopped parsley, if desired.
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