Easy Cajun Shrimp Stew Recipe

This savory Cajun dish is a hearty stew that's filling and easy to make. The potatoes are added to stretch the meal and the egg is great when it absorbs that shrimp flavor. This dish has been around for decades, it doesn't get the attention of other Cajun dishes but ask any Cajun about it and they'll tell you it's as common as gumbo in most of South Louisiana.

Shrimp Stew Recipe

· 1 lb of deveined shrimp

· 1 medium onion finely diced

· ½ medium green bell pepper diced

· 1 stalk of celery diced

· 2 medium potatoes cut into ½” pieces

· 4 eggs boiled and peeled

· 2 TBS of olive oil to saute vegetables

· 1 heaping tablespoon of tomato paste

· 1 pint of shrimp stock

· 6 cups of water

· 1/3 cup of Savoie’s roux

· 1 1/2 TBS of your favorite Cajun seasoning, I used Tony’s.

1. Saute the onions, celery and bell peppers, continue cooking till soft then add the roux and tomato paste, cook over medium low heat so you don’t burn the roux. Cook the roux for a few minutes to let it heat and loosen up.

2. Add the shrimp stock and stir to dissolve the roux, add 2 cups of water and let simmer on high for 5 minutes.

3. Add the seasoning and 2 more cups of water, cook on a high simmer for 10 minutes.

4. Add the potatoes and eggs, cook for 10 minutes then add 2 cups of water and cook for 10 minutes.

5. Taste and adjust the seasoning, add the shrimp and cook for 10 minutes. It’s ready to eat when the potatoes are soft and the shrimp is cooked through.

6. Serve over rice, Bon Appetite!!


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SAVOIE'S Old Fashioned Dark Roux: https://amzn.to/35hWkjd
Pot set like Magnalite: https://amzn.to/2OOA9dR
Roux Spoon with flat tip: https://amzn.to/2D7lPrf
Tony Chachere's Creole Seasoning: https://amzn.to/37nSW8a

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