Shrimp or Crawfish Stew
This Shrimp or Crawfish Stew is made with a traditional brown
stew gravy, so you can use your choice of meat or seafood.
- 1 cup flour
- 3/4 cup oil for the roux
- 1 onion, chopped - shallots
may also be added
- 1 bell pepper, chopped
- 2 ribs celery, chopped
Cajun Seasonings or Season-All
- 1 lb shrimp, peeled and de-veined,
crawfish or both
- 1/2 to 1 cup chopped green onion tops - scallions
to 1 cup parsley chopped
- 2 cups rice
- 6 boiled eggs (optional)
teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/8 teaspoon celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne or to taste
- In a Dutch oven pot combine oil and roux. Cook slowly over medium heat
stirring continually for approximately 35 to 45 minutes until the roux is
similar to a dark copper penny color. If using store purchased roux, use
approximately three-quarters of the jar.
- Once the copper color of the
roux is achieved, add the onion, bell pepper and celery directly into the
roux and cook down until veggies are soft. Start with two to three cups of
water, add to the roux until the roux dissolves into a savory type gravy.
Mix well and let mixture come to a soft boil, then reduce heat, cooking for
an additional 30 minutes or more if needed. At this time you can adjust the
roux or liquid if you need extra. Add the liquid gradually to allow the
gravy to have a consistency that will stick to the rice. In addition, add
the salt, white and black pepper, cayenne to taste, celery seed to the
mixture along with the boiled eggs if using.
- Season the shrimp with your
favorite Cajun seasoning or Season All.
- Add the seasoned shrimp, the
parsley, and onion tops and cook until shrimp are pink; 10 minutes more.
Taste and adjust seasonings.
- Serve over hot rice.
Yield : 8 servings Servings : 8 servings Prep Time : 60m Cook Time : 30m
Ready In : 1:30 h
Recipe courtesy of Real Cajun Recipes. Used with permission.
Cajun Recipes Page 1