Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
- 2 lbs medium shrimp, shells and heads on
- 6 cups water
- 1 medium yellow onion, quartered
- 2 bay leaves
- 1 tablespoon salt
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1 cup chopped yellow onion
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped celery
- 1⁄4 teaspoon cayenne
- 2 tablespoons chopped fresh parsley leaves
- 2 hard-boiled eggs, shelled and finely chopped
- Peel the shrimp and reserve the shells and heads.
- Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
- Remove from the heat and strain through a fine-mesh strainer.
- Discard the peelings and set aside the shrimp stock.
- Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
- Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
- Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
- Remove from the heat and stir in the parsley.
- Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
- Note: The stew can also be served over white rice.
This is a wonderful shrimp stew. I made exactly as written and it reminded me so much of the stew my Maw-Maw used to make! I will definitely be making this again! Thanks for posting such a wonderful recipe!
I like this a lot. It is much like a shrimp gumbo without tomatoes and okra. I am eating it now, and I will probably get more. I took every shortcut in the book with this. I used Tony Chachere's instant roux mix, you just add it in the liquid and mix it in. I also used 1 box of seafood stock and 1/2 box of chicken broth. Then it simmered for about 2 hours. I also used frozen peeled and deveined jumbo-gumbo sized shrimp--didn't even thaw. I will definitely make this again. Ohhh, smoked sausage would be good in this. Hmmm....Made for Everyday's a Holiday TAG