A delicious and authentically Cajun Shrimp Stew, that is part of our Bayou Bash Cajun Mardi Gras Brunch menu.
Shrimp Stew
2016-01-15 03:29:24
Serves 6
Ingredients
- 2 pounds medium fresh shrimp, shells and heads on
- 6 cups water
- 1 yellow onion, quartered
- 2 dried bay leaves
- 1 tablespoon salt
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley
- Cajun Potato Salad (recipe follows)
Instructions
- Peel shrimp, reserving the shells and heads. Refrigerate shrimp.
- In a large saucepan, add shrimp heads and shells. Add 6 cups water, quartered onion, bay leaves, and salt. Bring to a boil; reduce heat to medium, and simmer, uncovered, for 30 minutes. Remove from heat, and strain through a fine-mesh strainer, discarding solids. Set aside.
- In a large cast-iron Dutch oven, whisk together oil and flour over medium heat. Cook, stirring, until a peanut-butter-colored roux forms, about 20 minutes. Add chopped onion, bell pepper, and celery, and cook, stirring, until soft, 6 to 8 minutes. Add shrimp stock, and whisk to combine. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, stirring often, about 1 hour and 10 minutes.
- Add shrimp and cayenne, and simmer for 10 minutes. Remove from heat, and stir in parsley. Ladle into individual bowls with Cajun Potato Salad, and serve hot.
Louisiana Cookin https://www.louisianacookin.com/
Cajun Potato Salad
2016-01-15 03:32:41
Serves 8
Ingredients
- 3 pounds red potatoes, quartered
- 2 tablespoons plus ¼ teaspoon kosher salt
- 1 cup Duke’s mayonnaise
- 3 hard-cooked eggs, peeled and chopped
- 3 tablespoons apple cider vinegar
- ½ cup sweet pickle relish
- 1½ teaspoons sweet pickle juice
- 1½ teaspoons yellow mustard
- 1½ teaspoons Creole mustard
- ½ cup chopped green onion
- ¼ cup chopped parsley
- ½ teaspoon ground black pepper
- Pinch of Spanish paprika
Instructions
- In a 3-quart saucepan, add potatoes and 2 tablespoons salt; cover with cold water by 2 inches. Bring to a boil over high heat; reduce heat, and simmer, uncovered, until just tender, 15 to 25 minutes. Drain, and let cool slightly. In a large bowl, combine mayonnaise, remaining ¼ teaspoon salt, and remaining ingredients. Add potatoes, and gently combine. Sprinkle with additional paprika, if desired. Serve at room temperature or chilled.
Louisiana Cookin https://www.louisianacookin.com/
Instead of paprika sprinkled on top of potato salad, try Frere Jean Cajun or Seafood Seasoning. Sooo much flavor!
My Grandma always sprinkling paprika top on potato salad. Good for healthy. I do same.
Yes Garlic is very good for Health.
I think you’d agree that each Cajun family has their own special recipes for not just shrimp stew, but gumbos, jambalayas, and etouffees. We’d love to hear how you and your family make yours.
Cajuns would put their shrimp stew (with garlic ) over rice with potato salad on the side.
My Mom added potatoes to her shrimp stew (probably learned from her mother who had to stretch food to feed eight). Just used onion, garlic, and parsley with the roux, she didn’t use celery or bell pepper. I will have to make some soon!
Garlic in potato salad? Never!
Have made both recipes. The potato salad is a huge hit. The shrimp stew is so yummy!! Thank you for both. Love your magazine!
Maybe I’m missing something, but the shrimp stew appears to simply be a thinned down etouffee (ie., more stock added).
The key to a lip-smacking shrimp stew is that homemade stock. I make stew just like this recipe but no celery and I add garlic. Serve over rice. My potato salad is almost identical to this one. This is one of my favorite meals! Very comforting. I’m making this tomorrow!
I do not use sweet pickles or sweet relish in my potatoe salad. I use dill pickles and dill relish, and about 1 egg foe every 2 to 3 potatoes.