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Audry's Shrimp Stew Tasty Recipes

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Audry's Shrimp Stew

"This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side."

Ingredients :

  • 1/3 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 cup small, peeled shrimp
  • 3 cups water
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons minced celery
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 tablespoon ground black pepper

Instructions :

Prep : 20M Cook : 4M Ready in : 2H30M
  • Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
  • Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
  • Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
  • Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.

Notes :

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