Shrimp stew is a delicious, comforting dish that is very popular in New Orleans and Cajun cuisine. This seafood stew is simple to make, packed with flavor, and can be on your dinner table in under 2 hours. In this comprehensive guide, I’ll walk you through exactly how to make authentic shrimp stew New Orleans style, step-by-step.
Ingredients
To make about 4-6 servings of shrimp stew, you’ll need:
- 1⁄4 cup all-purpose flour
- 1⁄4 cup vegetable or canola oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1 6 oz can tomato paste
- 10 cups water or seafood stock
- 2 tbsp chicken bouillon
- 2 tbsp Creole seasoning
- 2 lbs peeled raw shrimp
- 1 bunch green onions, chopped (for garnish)
- 3 cups cooked white rice
- Salt and pepper to taste
The foundation of a great shrimp stew is the holy trinity of onions, bell peppers, and celery. Using fresh veggies will give you the best flavor. You’ll also need tomato paste, chicken bouillon, and Creole seasoning which provides classic New Orleans flavor. Raw shrimp cooks quickly, so it’s added at the end.
Step 1 – Make the Roux
The first step is making a simple flour and oil roux. This will thicken the stew and add nutty flavor.
- In a large stock pot or Dutch oven, heat the oil over medium-high heat. Once hot, whisk in the flour.
- Cook the roux, stirring constantly, until it turns a peanut butter color. This should take 3-5 minutes.
- Be careful not to burn the roux or it will taste bitter.
Step 2 – Cook the Vegetables
Next. you’ll build the base of the stew by cooking onions bell peppers celery. and garlic
- Add the chopped onion, bell pepper, celery, and garlic to the pot with the roux.
- Stir well to coat the vegetables in the roux.
- Reduce heat to medium and cook for 2-3 minutes, stirring frequently.
Cooking the vegetables in the roux for a few minutes adds depth of flavor.
Step 3 – Add Tomato and Simmer
The tomato paste adds tangy flavor and color to the stew
- Stir in the tomato paste until well combined.
- Let cook for 3 more minutes, stirring constantly.
- Then slowly pour in 10 cups of water or seafood stock, chicken bouillon, and Creole seasoning.
- Bring to a gentle boil then reduce heat and simmer for 1 hour.
This simmering time allows the flavors to meld together. Give the pot a stir every 15 minutes or so.
Step 4 – Cook the Shrimp
When the stew has simmered for an hour, it’s finally time to add the shrimp.
- Stir in the raw, peeled shrimp.
- Let simmer for 10-15 more minutes until the shrimp are pink and cooked through.
The shrimp will cook very quickly, so be careful not to overcook them or they can become rubbery.
Step 5 – Finish and Serve
Your shrimp stew is ready to eat! Finish it with some chopped green onions.
- Ladle the stew over cooked white rice in bowls.
- Garnish with chopped green onions.
For extra flavor, serve with hot sauce or fresh French bread on the side.
This shrimp stew is wonderful the next day too, as the flavors continue to develop. Simply store leftovers in the fridge and reheat on the stovetop or in the microwave.
Tips for the Best Shrimp Stew
Here are some tips to ensure your New Orleans-style shrimp stew turns out perfectly:
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Use fresh shrimp if possible for the best texture and flavor. Thaw frozen shrimp in the fridge if using.
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Cut the veggies into similar bite-sized pieces so they cook evenly.
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Make the roux peanut butter colored for best thickness and flavor.
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Simmer for the full hour to allow the flavors to mingle. Don’t rush it!
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Add a dash of hot sauce or cayenne pepper for extra spice.
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Garnish with fresh parsley or sliced green onions.
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Serve over steamed white rice to soak up the delicious sauce.
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For a healthier version, use reduced sodium chicken bouillon and serve over brown rice.
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Substitute chicken or vegetable broth for some of the water if you want a richer soup base.
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Add fresh corn, diced potatoes, or smoked sausage for variation.
Variations
There are many ways to customize shrimp stew to your taste:
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Use all shrimp stock instead of water for an extra seafood flavor boost.
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Add Worcestershire sauce, hot sauce, or extra Creole seasoning to amp up the spice level.
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Stir in a pint of heavy cream or coconut milk at the end for a creamy, luxurious texture.
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Swap in or mix in crawfish, crab, oysters, or scallops for a seafood medley stew.
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Use half shrimp and half chicken or sausage for a heartier, surf ‘n turf stew.
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To make it more of a thick gumbo, add okra or file powder as thickeners.
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For a completely vegetarian version, use mushrooms or jackfruit instead of shrimp.
No matter how you make it, shrimp stew is a soul-warming, satisfying dish perfect for any occasion. This step-by-step guide will help you nail the classic New Orleans method. Now grab your apron and let’s get cooking!
Ingredients For creole shrimp stew
- 2 lb medium shrimp (61-70 ct), peeled and deveined
- 2 Tbsp butter for roux
- 3 Tbsp flour for roux
- ***or*** 3 tablespoons store bought roux
- 1 c onions, chopped
- 1 bunch green onions, sliced thin
- 3/4 c celery, chopped or 1 tsp powdered celery
- 1/2 chopped red or green bell pepper or 2 teaspoons of bell pepper powder
- 4 clove garlic, minced
- 1 can 6 oz tomato paste
- 1 can 15 oz tomato sauce
- 1 Tbsp worcestershire sauce (lea & perrins)
- 3-4 c shrimp or chicken stock, as needed
- 2 Tbsp dried parsley, chopped or 4 tbsp fresh
- 1 Tbsp dried basil, chopped or 2 tbsp fresh
- 1/2 tsp cayenne pepper
- cooked white rice
- fresh chopped basil for garnish
How To Make creole shrimp stew
- 1. Cook white rice in a pot, then drain and rinse it once with cold water to stop the cooking process. Set the rice aside.
- 2: Melt 2 tablespoons of butter in a large saucepan or medium stockpot over medium-low heat. Add the flour and stir it in until it turns a medium brown color. butter & flour, stirring constantly. (See Note below) Please use Roux in a jar if you can find it at the store. It will make this quick and easy. *** .
- 3. When the roux turns a little darker than peanut butter, turn down the heat to medium-low and add the onion, green onion, garlic, bell pepper, celery, and parsley. Stir the vegetables a lot until they are soft. I like to let mine sit in the roux for 15 to 20 minutes. The vegetables will begin to mix with the roux to form a paste. At this point, the next step can be taken.
- 4. Add the tomato paste and sauce and stir them into the seasoning mix. Then turn down the heat to the lowest setting. Let flavors blend, stirring frequently for 10 minutes.
- 5. Add stock as needed and keep stirring to keep the pan smooth. Adding more stock as it heats up and gets thicker will make it a medium-thick soup. Let it cook slowly for at least 20 minutes. The longer you let it cook, the better it gets. Keep heat on low and stir frequently. If the sauce gets too thick, add a little water or stock. Spice it up with creole seasoning and salt and pepper to taste.
- 6. Add the raw shrimp and cook for 10 minutes, or until the shrimp are done and begin to curl up. Add the lump crabmeat or crawfish that has already been cooked about 5 minutes before you’re ready to eat and heat it through. Because the shrimp will soak up some of the sauce’s salt, taste again and make any necessary changes. Serve in deep bowl over white rice and french bread. Garnish with chopped fresh basil if desired.
- 7. *Note: A 4-cup glass measuring cup can be used to make a roux. Mix the flour and butter together, and then nuke them on high for 30 seconds at a time, stirring between each time. Cook until desired color. When my roux turns peanut butter color, I like to stop it. *TIP: DONT throw away those shrimp heads and peels. Put them in a little water and freeze them until you have enough to make shrimp stock.
- 8 *OPTIONS: You can use crawfish tails, lump crabmeat, or scallops instead of shrimp.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
How to make New Orleans Shrimp Stew
How to make shrimp stew in Louisiana?
This comforting stewis a Cajun dish many home cooks in Louisiana enjoy, especially during the Lenten season. Some recipes include simmering hard-boiled eggs in the shrimp stew,creating an even heartier meal. If you want to follow that path, simply boil, peel, and quarter two eggs and simmer them in the stew for the last 5-10 minutes.
How to make shrimp stew?
If you want to follow that path, simply boil, peel, and quarter two eggs and simmer them in the stew for the last 5-10 minutes. The secret to the best shrimp stew is getting the roux to the right color—about a notch darker than peanut butter should do the trick.
How long do you cook shrimp stew?
Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice. Every Thursday you’ll receive new recipes, events & festivals and more.
How do you cook fresh shrimp?
Peel shrimp, reserving the shells and heads. Refrigerate shrimp. In a large saucepan, add shrimp heads and shells. Add 6 cups water, quartered onion, bay leaves, and salt. Bring to a boil; reduce heat to medium, and simmer, uncovered, for 30 minutes. Remove from heat, and strain through a fine-mesh strainer, discarding solids. Set aside.