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Ingredients
2 lbs shrimp – peeled and deveined
6 cups water
2 onions - chopped
1 green bell pepper - chopped
1 bunch of green onions - chopped
2 sticks of celery - chopped
4 cloves garlic - minced
1 bay leaf
1 tbs Cajun seasoning
2 tsp salt
1 tsp garlic powder
1 tsp pepper
2/3 cup of oil
1 cup flour
Directions
Add water to a pot
Place shrimp peels in the pot
Cut the ends off the onions and add to the pot
Cut the ends off the celery and add to the pot
Cut the ends off the green onions and add to the pot
Bring to a boil
Add ½ tbs Cajun seasoning
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 bay leaf
Stir to combine
Once boiling
Lower heat to a simmer
Cook for 1 hour
Remove vegetables
Run stock through strainer
Set stock to the side
Place shrimp in large bowl
Season with ½ tbs Cajun seasoning
Set to the side
Place your vegetables in a bowl
Set to the side
Heat large pot over medium heat
Add oil to a large pot
Add flour
Using a whisk mix to combine
Cook your Roux till dark brown
Once roux is dark brown
Add vegetables and cook for 10-15 minutes
Add 5 cups of stock
Add 1 cup at a time till combined
Lower heat to simmer
Cover and cook for 2 hours
Stirring every 15-30 minutes
If you find the stew is too thick add ½ cup stock
If you find the stew is too thin cook without the lid
Adjust seasoning as needed
Add your shrimp
Cook for additional 20 minutes
Serve over rice
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