New Orleans Shrimp Stew
Dive into the heart of Creole cuisine with this soul-warming New Orleans Shrimp Stew, a flavorful blend of tender shrimp, aromatic spices, and a rich, velvety roux-based broth. This one-pot wonder starts with a carefully crafted deep brown roux, the cornerstone of Louisiana cooking, which provides its signature depth of flavor. It’s then layered with the holy trinity of onion, bell pepper, and celery, as well as garlic, Cajun seasoning, and herbs for a robust, savory kick. Juicy tomatoes, chicken stock, and perfectly cooked shrimp complete this comforting stew, served over fluffy white rice to soak up every last drop. Topped with fresh parsley and green onions, this dish is not only a feast for the taste buds but a stunning centerpiece for any weeknight dinner or festive occasion. Perfect for fans of hearty, Southern-inspired recipes, this New Orleans Shrimp Stew is your ticket to an authentic Creole dining experience.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 cup all-purpose flour
- 0.5 cup vegetable oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves fresh garlic, minced
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced, for garnish
- 4 cups cooked white rice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat.
Combine the vegetable oil and flour in the pot to make the roux. Stir continuously with a wooden spoon for 15-20 minutes until the mixture turns a deep, rich brown color, being careful not to burn it.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Slowly whisk in the chicken stock, ensuring no lumps remain.
Add the tomato paste, diced tomatoes (with their juices), bay leaves, Cajun seasoning, paprika, dried thyme, kosher salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer for 30 minutes, stirring occasionally.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves from the stew and taste for seasoning, adjusting as needed.
Serve the shrimp stew over a bed of cooked white rice. Garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 903 mg | 19% | |
*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.
