Cajun Shrimp Stew - From Emeril Lagasse's, Sizzling Skillets and Other One-Pot Wonders Recipe

Looking for an easy CAJUN SHRIMP STEW - from Emeril Lagasse's, Sizzling Skillets and Other One-Pot Wonders recipe? Learn how to make CAJUN SHRIMP STEW - from Emeril Lagasse's, Sizzling Skillets and Other One-Pot Wonders using healthy ingredients.


Submitted by Mary_RD

Makes 8 servings



This comforting, simple stew is easy to make and feeds a bunch. The trick, says Lagasse, is getting the roux to the right color. ?About a notch darker than peanut butter should do the trick,? he writes. Serve over rice.

Recipe Ingredients for CAJUN SHRIMP STEW - from Emeril Lagasse's, Sizzling Skillets and Other One-Pot Wonders

1 cup vegetable oil
1 1/2 cups all-purpose flour
2 1/2 cups finely chopped onion
12 cloves garlic, minced
10 cups Shrimp Stock
2 tsp crumbled bay leaves
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon cayenne
2 teaspoons chopped fresh thyme leaves
1 1/2 tablespoons kosher salt
3 large baking potatoes (2 1/2 to 3 pounds), peeled and cut into 2-inch pieces
2 pounds small or medium shrimp, peeled and deveined
1/4 cup green onion, chopped green part only
2 tablespoons chopped fresh parsley leaves

Recipe Directions for CAJUN SHRIMP STEW - from Emeril Lagasse's, Sizzling Skillets and Other One-Pot Wonders

  1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time ? it is important that the roux not be burned at all, or the stew will have a bitter taste.)

  2. As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Add the garlic, and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.

  3. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)

  4. Toss the shrimp with the remaining 1/2 teaspoon salt. Stir the shrimp, green onion and parsley into the stew, and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.

Categories

Main Dish

Nutrition Facts
Serving Size 616.3g
Amount Per Serving
Calories
613
Calories from Fat
284
% Daily Value*
Total Fat
31.5g
48%
Saturated Fat
6.1g
31%
Trans Fat
0.0g
Cholesterol
226mg
75%
Sodium
2036mg
85%
Potassium
1139mg
33%
Total Carbohydrates
47.3g
16%
Dietary Fiber
4.2g
17%
Sugars
3.1g
Protein
37.0g
Vitamin A 5% Vitamin C 29%
Calcium 8% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  •   Bad points
  • High in cholesterol
  • High in sodium
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