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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 |
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- 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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