Cajun Shrimp Stew: One Pot Wonders

Cajun Shrimp Stew: One Pot Wonders

Cajun Shrimp Stew

Ingredients

  • Cajun Shrimp Stew
  • I am not much of a cowgirl when it comes to riding horses, so I get to ride the four wheeler.  Our four wheeler has been having a few mechanical issues, so we needed to haul it to the repair place.  Someone, not my boys of course, had torn the lights off of the trailer that we haul the four wheeler on.
  • I picked up new trailer lights from the parts store and thought I would try to help my husband out by putting them on the trailer.  This may not seem like a big deal, but those who know exactly how mechanically declined that I actually am, it is impressive.  I did it and the lights worked, even the blinkers!  I was quite proud of myself.
  • My week has been more about the ranch work and less about the food but I know you are dying to hear about this fantastic Cajun Shrimp Stew.  I get to share this recipe with you!  This Cajun Shrimp Stew was right in line with all of the other recipes that I have tried from the Sizzling Skillets and Other One-Pot Wonders, truly fabulous. The whole clan loved it.  This is the recipe that my boys have been begging for and they were very happy.  Shrimp is a real treat on a cattle ranch!
  • This comforting, simple stew is a Cajun dish that many home cooks in Louisiana enjoy, especially during the Lenten season. It is easy to make and feeds a bunch. The trick is getting the roux to the right color . . . about a notch darker than peanut butter should do the trick. A homemade shrimp stock makes all the difference in the world. Make sure to add the shrimp just before serving so that they stay nice and tender. Some families boil eggs in their shrimp stew (as it simmers) to make the dish even heartier.
  • Cajun Shrimp Stew
  • from Sizzling Skillets and Other One-Pot Wonders
  • 1 cup vegetable oil
  • 1 ½ cups all-purpose flour
  • 2 ½ cups finely chopped onion
  • ¼ cup minced garlic (about 12 cloves)
  • 10 cups Rich Shrimp Stock *
  • 2 bay leaves
  • 1 ¼ teaspoons freshly ground black pepper
  • ¾ teaspoon cayenne
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ tablespoons kosher salt
  • 3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces
  • 2 pounds small or medium shrimp, peeled and deveined
  • ¼ cup chopped green onion, green part only
  • 2 tablespoons chopped fresh parsley leaves
  • Steamed long-grain white rice, for serving
  • 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.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes.
Read the whole recipe on Miss in the Kitchen