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louisiana shrimp stew

(1 rating)
DebFinney avatar
Blue Ribbon Recipe by
Deb Finney
@DebFinney
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.

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 @kitchencrew
►
(1 rating)
yield 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
    oil
  • 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

  • Chop onion, green onions, celery, and garlic.
    1
    Chop onion, green onions, celery, and garlic and set aside.
  • Cooking okra in a frying pan.
    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.
  • Cooking flour and oil.
    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.
  • Onion, celery, okra, green onion, and broth added to roux.
    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.
  • Add the potatoes and shrimp and simmer until done.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Louisiana Shrimp Stew:

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