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louisiana shrimp stew

a recipe by
Deb Finney
Little Rock, AR

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.

serves 8 - 10
prep time 40 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For louisiana shrimp stew

  • 3 lb
    shrimp, peeled and deveined
  • 28 oz
    okra, frozen and chopped
  • 2 lg
    onions, chopped
  • 2 bunch
    green onions, chopped
  • 4 - 5 stalk
    celery, chopped
  • 6 clove
    garlic, minced
  • 4 - 5
    potatoes, peeled and cubed
  • 6 c
    stock, chicken or seafood
  • 1 c
  • 1 c
    all-purpose flour
  • 2 Tbsp
    Cajun seasoning
  • 1 1/2 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 2 tsp
    cayenne pepper
  • parsley, chopped optional

How To Make louisiana shrimp stew

  • 1
    Chop onion, green onions, celery, and garlic and set aside.
  • 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.
  • A roux in a pan
    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.
  • Saute vegetables in the roux
    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.
  • Stew simmering in a pot
    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 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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