Shrimp Stew
Directions
- 1Peel and devein 2 pounds of shrimp.
- 2Season the shrimp with K. Fred's Cajun seasoning, cover it, and place it in the fridge for about an hour.
- 3Heat a large Dutch oven pot to a low heat.
- 4Add 0.5 cup of vegetable oil and 1 cup of all-purpose flour to the pot.
- 5Stir immediately and continuously until a dark chocolate roux is achieved.
- 6Add one green bell pepper, one onion, and two celery stalks (the Trinity) and saute for about 20 minutes or until soft.
- 7Add minced garlic and saute for another 30 seconds.
- 8Gradually add seafood stock, about a cup at a time, until it reaches the desired consistency (approximately 3 cups total).
- 9Season with onion powder, garlic powder, cayenne pepper (if desired), more K. Fred's Cajun seasoning, a little bit of Worcestershire sauce, hot sauce, and fresh green onions.
- 10Bring the stew to a slight boil, then cover and let it cook for at least an hour and a half.
- 11Add boiled eggs during the last 20 minutes of cooking.
- 12Add the seasoned shrimp and cover, letting it cook for a remaining five minutes or until the shrimp are fully cooked.
- 13Serve the shrimp stew over Jasmine rice with potato salad on the side.
Ingredients
- 2 lbs Large shrimp
- 0.5 cup vegetable oil
- 1 cup all purpose flour
- 3 cups seafood stock
- 4 cups seafood stock
- 1 yellow onion
- 1 green bell pepper
- 2 celery stalks
- 1 Bundle green onion
- minced garlic
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp Kfreds cajun seasoning
- 1 Tsp cayenne pepper
- 0.5 Tbsp Worcestershire sauce
- 0.5 Tbsp hot sauce
- 7 large boiled eggs
- Jasmine rice
- potato salad
Equipment
large Dutch oven pot
Tips
- Continuously stir the roux until it reaches a dark chocolate color.
- Gradually add seafood stock, about a cup at a time, until the desired consistency is reached.
- Add boiled eggs in the last 20 minutes of cooking the stew.
- Cook shrimp for only 5 minutes or until fully cooked to avoid overcooking.
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