Cajun Shrimp Stew
- 1/3 jar roux
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 stalk celery, chopped
- Tony Chachere's all purpose seasoning
- 1 pound shrimp, peeled and de-veined
- 1 handful chopped onion tops
- 1 handful chopped parsley
- 2 cups rice cooked rice (more or less)
- In a Dutch oven pot combine water & roux. Mix well and let mixture come
to a boil then reduce heat.
- At this time you can adjust the roux or liquid if you need extra. You
want this sauce to stick to your rice.
- Add the onion, bell pepper and celery. Cook down until veggies are
soft...I like to cook down (continually cook on low fire) my roux about an
hour or so.
- Add the clean shrimp and cook until shrimp are pink, 5 to 10 minutes
more, season well. Turn off heat and add the onion tops and parsley.
- Serve over hot rice.
- If you can not buy pre-made roux Make a Roux!
- Combine the flour and oil in a heavy skillet or cast iron pot.
- Cook over medium heat, stirring continually, until the mixture is brown
as a copper penny.
- The aroma can be smelled a mile down the road. Add to this, the Cajun
Trinity (onion, bell pepper, celery); 2 pods of garlic are optional.
- Sauté until onion has wilted.
You can also serve with boiled eggs MM mm mm talk about good yea.
This recipe and comment was posted at our old cooking blog by Anonymous
Another comment posted about this recipe by bigbosh: "Boy boy boy I tell
ya I like this meal with some fried fish on the side and some potato
salad with a dinner roll and a cold beer or 2"
Cajun Recipes-Cajun and Creole Recipes