Cajun Shrimp Stew
Dive into the bold and hearty flavors of Cajun Shrimp Stew, a soul-warming dish that brings the vibrant taste of Louisiana straight to your table. This one-pot recipe combines tender shrimp with the "holy trinity" of Cajun cooking—onions, bell peppers, and celery—simmered in a richly seasoned tomato-based broth infused with Cajun spices, aromatic thyme, and smoky paprika. A homemade roux provides a luscious texture, while green onions and fresh parsley add a bright, herby finish. Perfect served over fluffy white rice for a complete Southern-inspired meal, this 40-minute recipe is as quick as it is flavorful. Whether you're craving comfort food or looking to spice up your weeknight dinner routine, Cajun Shrimp Stew is sure to impress with its irresistible smoky, spicy kick.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (optional, for serving)
- to taste salt
- to taste black pepper
Instructions
Heat olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced tomatoes, Cajun seasoning, paprika, dried thyme, and bay leaves. Stir to combine.
Reduce the heat to low and let the stew simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Season the shrimp with a pinch of salt and black pepper, then add them to the stew. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves from the stew and discard them.
Taste the stew and adjust seasonings if needed, adding more salt or Cajun seasoning to taste.
Garnish the stew with sliced green onions and chopped parsley.
Serve hot over cooked white rice if desired. Enjoy!
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 9145 mg | 398% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.7 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3199 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
