Shrimp Stew

A delicious and authentically Cajun Shrimp Stew, that is part of our Bayou Bash Cajun Mardi Gras Brunch menu.

Shrimp Stew
Serves 6
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  1. 2 pounds medium fresh shrimp, shells and heads on
  2. 6 cups water
  3. 1 yellow onion, quartered
  4. 2 dried bay leaves
  5. 1 tablespoon salt
  6. ½ cup vegetable oil
  7. ½ cup all-purpose flour
  8. 1 cup chopped yellow onion
  9. ½ cup chopped green bell pepper
  10. ½ cup chopped celery
  11. ¼ teaspoon cayenne pepper
  12. 2 tablespoons chopped fresh parsley
  13. Cajun Potato Salad (recipe follows)
  1. Peel shrimp, reserving the shells and heads. Refrigerate shrimp.
  2. 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.
  3. 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.
  4. 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
Cajun Potato Salad
Serves 8
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  1. 3 pounds red potatoes, quartered
  2. 2 tablespoons plus ¼ teaspoon kosher salt
  3. 1 cup Duke’s mayonnaise
  4. 3 hard-cooked eggs, peeled and chopped
  5. 3 tablespoons apple cider vinegar
  6. ½ cup sweet pickle relish
  7. 1½ teaspoons sweet pickle juice
  8. 1½ teaspoons yellow mustard
  9. 1½ teaspoons Creole mustard
  10. ½ cup chopped green onion
  11. ¼ cup chopped parsley
  12. ½ teaspoon ground black pepper
  13. Pinch of Spanish paprika
  1. 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


  1. 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.

  2. 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!

  3. 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!

  4. 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.


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