Shrimp Stew

This Southern shrimp stew is loaded with tender shrimp, potatoes, carrots, and hard-boiled eggs simmered in a rich Cajun roux. Served over fluffy white rice, it's a hearty Louisiana comfort food classic that's perfect for family dinners.

Course Main Course, Soup

Cuisine American

Keyword seafood soup, shrimp stew recipes, southern soup recipes

Prep Time 30

Cook Time 2

Shrimp Stock 2

Total Time 4 30

Servings servings

Calories 526kcal

Author Kathleen

Ingredients

Optional Shrimp Stock

1/2 pound shrimp shells + heads from aprroximately 1 pound of shrimp
2 large yellow onions, cut into quarters
1 green bell pepper, roughly chopped into 1 1/2 inch pieces
2 large carrots, roughly chopped into 1 1/2-inch pieces
1 bunch parsley, tied in a bundle + ends removed
1 heaping tablespoon garlic, minced
10 whole peppercorns, lightly crushed + in a tea infuser
2 quarts water

Shrimp Stew

3 pounds shrimp peeled and deveined
3/4 cup vegetable oil
1 cup all-purpose flour
1 onion diced
1 large green bell pepper diced
2 ribs celery diced
4 cloves garlic minced
6 cups seafood stock see other recipe
2 large bay leaves
1 tablespoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 large yellow potatoes peeled and cut into 1-inch cubes
2 large carrots peeled and cut into pieces
8 boiled eggs peeled
1/4 cup parsley chopped

US Customary - Metric

Instructions

Optional Shrimp Stock

Add all the ingredients to a large stock pot and bring to a boil. Reduce the temperature to a simmer and cover with a lid. Simmer for approximately 2 hours, then pass the fluids through a sieve into a clean bowl. Discard the remaining ingredients.

Shrimp Stew

Add the shrimp (3 pounds) to a large bowl and sprinkle with the Cajun Seasoning (1 tablespoon). Toss the shrimp to make sure all are coated. Set aside.
Add the vegetable oil to a large Dutch Oven and turn on the heat to medium. Once the oil (3/4 cup) is heated, add the flour (1 cup) and stir into the oil. Turn down the heat, as needed, but continue cooking the roux (flour and oil mixture) until a nice dark color has been reached. Don’t stop stirring or you’ll burn the roux.
Add the onion (1), bell pepper (1), and celery (2) to a food processor and pulse until chopped evenly and finely. (You can also chop by hand if needed).
Add this ‘trinity’ to the roux and continue to cook until the vegetables have softened. Add the chopped garlic (4) and cook for another minute.
Slowly pour in the seafood stock (6 cups), stirring constantly.
Add the bay leaves (2), salt (1 teaspoon) and pepper (1/2 teaspoon). Wait until a boil is reached.
Cover and allow to simmer for 20 minutes.
Next, add the potatoes (3) and carrots (2), cover again, and simmer for 1 hour.
Add the shrimp, boiled eggs (8) and parsley (1/4 cup) and cover again. Simmer for about 5 minutes, then turn off the heat.
Allow to sit and cool a little for 10 minutes before serving. This will allow those boiled eggs to soak up the flavors of the stew.
Serve over cooked white rice.

Notes

Roux Rescue: If your roux looks grainy or scorched, it’s best to start over. Burnt roux = bitter stew.
Shrimp Timing: Add shrimp at the very end. Overcooked shrimp turn rubbery fast.
Egg Upgrade: Let the eggs sit in the hot stew for 10 minutes before serving so they soak up all that Cajun flavor.
Seasoning Boost: Bloom your Cajun seasoning in the roux or with the trinity for a deeper, more fragrant flavor.

Nutrition