Ingredients for New Orleans Shrimp Stew
- All Purpose Flour
- Vegetable Oil
- Yellow Onion
- Green Bell Pepper
- Celery Ribs
- Garlic Cloves
- 2 tablespoons tomato paste
- 10 cups water
- 4 chicken bouillon cubes
- 2 teaspoons Creole seasoning
- 2 pounds raw shrimp (peeled and deveined)
- 1-2 tablespoons chopped green onions
- Cooked Rice
- Salt
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How to Make New Orleans Shrimp Stew
- Make a roux: In a large stockpot, heat 1/2 cup vegetable oil over medium-high heat.
- Add 1/2 cup all-purpose flour to the hot oil, whisking constantly until the roux is a deep peanut butter brown color (about 15-20 minutes).
- Add 1 large chopped onion, 1 green bell pepper (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced). Stir immediately.
- Reduce heat to medium. Cook for 3 minutes, stirring frequently.
- Stir in 2 tablespoons of tomato paste and cook for another 3 minutes, stirring constantly.
- Gradually whisk in 10 cups of water, 4 chicken bouillon cubes, and 2 teaspoons of Creole seasoning. Bring to a slow boil.
- Simmer gently for 1 hour, stirring every 15 minutes.
- Add 2 pounds of raw shrimp. Simmer on medium heat for 10-15 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- Serve hot over cooked rice and garnish each bowl with 1-2 tablespoons of chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
16g
Fat
5g
Carbs
10g
