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Creole Shrimp Stew

Creole Shrimp Stew recipe image
This hearty Creole Shrimp Stew captures the essence of Louisiana cooking with a deep, nutty roux made from bacon fat and flour. The stew is built on the classic "holy trinity" of onions, celery, and green peppers, simmered slowly with tomato paste and seafood stock to create a thick, flavorful sauce. Tender shrimp are added at the last moment to ensure they remain juicy and pink. It&# 226;€™s a comforting, aromatic dish that balances savory depth with bright lemon notes. Ideal for a cozy weeknight dinner or when you want to impress guests with authentic, home-style Cajun flavors without spending hours in the kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 327.9
Description
This hearty Creole Shrimp Stew captures the essence of Louisiana cooking with a deep, nutty roux made from bacon fat and flour. The stew is built on the classic "holy trinity" of onions, celery, and green peppers, simmered slowly with tomato paste and seafood stock to create a thick, flavorful sauce. Tender shrimp are added at the last moment to ensure they remain juicy and pink. It&# 226;€™s a comforting, aromatic dish that balances savory depth with bright lemon notes. Ideal for a cozy weeknight dinner or when you want to impress guests with authentic, home-style Cajun flavors without spending hours in the kitchen.
Ingredients
  • 1/3 cup Chopped Bacon
  • 1/3 cup All-Purpose Flour
  • 4 Stalks Celery, chopped
  • 1 Large Onion, chopped
  • 1 Large Green Pepper, chopped
  • 6 Green Onions, chopped
  • 1 cup Tomato Paste
  • 3 cup Seafood Stock
  • 2 cup Water
  • 2 tablespoon Lemon Juice
  • 1 tablespoon Granulated Sugar
Directions
  1. 1
    Cook the chopped bacon in a large, heavy-bottomed pot over medium heat until crisp and the fat has rendered.
  2. 2
    If using oil instead of bacon fat, drain the fat and add oil to the pot.
  3. 3
    Whisk the flour into the hot fat to form a roux, cooking and stirring constantly until it reaches a deep peanut-brown color.
  4. 4
    Add the celery, chopped onion, green pepper, and green onions to the roux.
  5. 5
    Sauté the vegetables, stirring frequently, until they are soft and translucent, about 10 minutes.
  6. 6
    Stir in the tomato paste, seafood stock, water, lemon juice, sugar, and Creole spices (including Cajun seasoning to taste).
  7. 7
    Bring the mixture to a boil, then reduce heat to low.
  8. 8
    Cover and simmer gently, stirring occasionally to prevent sticking, until the sauce thickens, about 10 minutes.
  9. 9
    Add the uncooked, peeled, and deveined shrimp along with the minced fresh parsley.
  10. 10
    Cook over low heat just until the shrimp turn pink and opaque, about 3-5 minutes.
  11. 11
    Taste and adjust seasonings with salt, pepper, or additional spices as needed.
  12. 12
    Serve hot over steamed white rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 327.9kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 2.9g15%
Cholesterol 9.2mg4%
Sodium 772.7mg33%
Total Carbohydrate 49.8g17%
Dietary Fiber 7.6g31%
Sugars 18.5g
Protein 14.6g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creole, shrimp stew, cajun, seafood, roux, bacon, tomato paste, celery, onion, green pepper, comfort food, dinner, spicy, louisiana, rice topping, quick meal, family style, aromatic, hearty
Read it online: https://www.chefs-mate.com/recipe/creole-shrimp-stew/