louisiana shrimp stew
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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serves
8 - 10
prep time
40 Min
cook time
1 Hr 20 Min
method
Stove Top
Ingredients For louisiana shrimp stew
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3 lbshrimp, peeled and deveined
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28 ozokra, frozen and chopped
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2 lgonions, chopped
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2 bunchgreen onions, chopped
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4 - 5 stalkcelery, chopped
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6 clovegarlic, minced
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4 - 5potatoes, peeled and cubed
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6 cstock, chicken or seafood
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1 coil
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1 call-purpose flour
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2 TbspCajun seasoning
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1 1/2 tsponion powder
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1 tspgarlic powder
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2 tspcayenne pepper
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parsley, chopped optional
How To Make louisiana shrimp stew
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1Chop onion, green onions, celery, and garlic and set aside.
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2In 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.
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3In 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. -
4Once 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.
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5While 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 shrimp. Simmer until the potatoes are done. Taste and adjust seasonings. When done, Serve over rice. Top with chopped parsley, if desired.
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