4Season the shrimp with K. Fred's Cajun seasoning, cover it, and place it in the fridge for about an hour.
5Season the shrimp with K. Fred's Cajun seasoning, cover it, and place it in the fridge for about an hour.
6Season the shrimp with K. Fred's Cajun seasoning, cover it, and place it in the fridge for about an hour.
7Heat a large Dutch oven pot to a low heat.
8Heat a large Dutch oven pot to a low heat.
9Heat a large Dutch oven pot to a low heat.
10Add 0.5 cup of vegetable oil and 1 cup of all-purpose flour to the pot.
11Add 0.5 cup of vegetable oil and 1 cup of all-purpose flour to the pot.
12Add 0.5 cup of vegetable oil and 1 cup of all-purpose flour to the pot.
13Stir immediately and continuously until a dark chocolate roux is achieved.
14Stir immediately and continuously until a dark chocolate roux is achieved.
15Stir immediately and continuously until a dark chocolate roux is achieved.
16Add one green bell pepper, one onion, and two celery stalks (the Trinity) and saute for about 20 minutes or until soft.
17Add one green bell pepper, one onion, and two celery stalks (the Trinity) and saute for about 20 minutes or until soft.
18Add one green bell pepper, one onion, and two celery stalks (the Trinity) and saute for about 20 minutes or until soft.
19Add minced garlic and saute for another 30 seconds.
20Add minced garlic and saute for another 30 seconds.
21Add minced garlic and saute for another 30 seconds.
22Gradually add seafood stock, about a cup at a time, until it reaches the desired consistency (approximately 3 cups total).
23Gradually add seafood stock, about a cup at a time, until it reaches the desired consistency (approximately 3 cups total).
24Gradually add seafood stock, about a cup at a time, until it reaches the desired consistency (approximately 3 cups total).
25Season 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.
26Season 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.
27Season 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.
28Bring the stew to a slight boil, then cover and let it cook for at least an hour and a half.
29Bring the stew to a slight boil, then cover and let it cook for at least an hour and a half.
30Bring the stew to a slight boil, then cover and let it cook for at least an hour and a half.
31Add boiled eggs during the last 20 minutes of cooking.
32Add boiled eggs during the last 20 minutes of cooking.
33Add boiled eggs during the last 20 minutes of cooking.
34Add the seasoned shrimp and cover, letting it cook for a remaining five minutes or until the shrimp are fully cooked.
35Add the seasoned shrimp and cover, letting it cook for a remaining five minutes or until the shrimp are fully cooked.
36Add the seasoned shrimp and cover, letting it cook for a remaining five minutes or until the shrimp are fully cooked.
37Serve the shrimp stew over Jasmine rice with potato salad on the side.
38Serve the shrimp stew over Jasmine rice with potato salad on the side.
39Serve the shrimp stew over Jasmine rice with potato salad on the side.
Ingredients
2 lbs Large shrimp
2 lbs Large shrimp
2 lbs Large shrimp
0.5 cup vegetable oil
0.5 cup vegetable oil
0.5 cup vegetable oil
1 cup all purpose flour
1 cup all purpose flour
1 cup all purpose flour
3 cups seafood stock
3 cups seafood stock
3 cups seafood stock
4 cups seafood stock
4 cups seafood stock
4 cups seafood stock
1 yellow onion
1 yellow onion
1 yellow onion
1 green bell pepper
1 green bell pepper
1 green bell pepper
2 celery stalks
2 celery stalks
2 celery stalks
1 Bundle green onion
1 Bundle green onion
1 Bundle green onion
minced garlic
minced garlic
minced garlic
1 Tbsp onion powder
1 Tbsp onion powder
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp garlic powder
1 Tbsp garlic powder
2 Tbsp Kfreds cajun seasoning
2 Tbsp Kfreds cajun seasoning
2 Tbsp Kfreds cajun seasoning
1 Tsp cayenne pepper
1 Tsp cayenne pepper
1 Tsp cayenne pepper
0.5 Tbsp Worcestershire sauce
0.5 Tbsp Worcestershire sauce
0.5 Tbsp Worcestershire sauce
0.5 Tbsp hot sauce
0.5 Tbsp hot sauce
0.5 Tbsp hot sauce
7 large boiled eggs
7 large boiled eggs
7 large boiled eggs
Jasmine rice
Jasmine rice
Jasmine rice
potato salad
potato salad
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.