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Category: Stews
Prep Time: Cook Time: Total Time:
Either leftovers from my shrimp boil or 1 pound of shrimp cleaned and deveined
1/2 pound of quartered red or new potatoes
1 link of Andouille sausage, sliced
2 stalks of celery, largely diced
1 onion, quartered and taken apart
4 ears of frozen corn (not canned or fresh but frozen)
1 tsp salt and pepper each
1 tsp Cajun seasoning
1 tsp crab boil seasoning (powder form)
1 Tbsp fresh basil and parsley
4 cups of chicken stock, warmed
2 bay leaves
Dash of hot sauce
1 cup oil
1 1/2 cups flour
1/2 tsp salt and pepper each
Heat the oil in a large cast iron skillet- lower heat and add in the flour, stirring constantly until the flour is completely incorporated and the roux turns a nice golden color- approximately 15-20 minutes. Add in the chicken stock and remaining ingredients. Meanwhile, if you do not have the leftovers from my shrimp boil then heat the butter and oil in a separate pan and saute the celery, onion and potatoes (the potatoes will not cook all the way through- they can finish cooking in the stew). Saute for 4-7 minutes then add in the sausage. Cook until sausage is slightly browned.
(If you are making this without leftovers then- Place the veggies, sausage, corn, potatoes and shrimp into the pot with the stock and stir. Now add in the salt, pepper, crab boil and Cajun seasoning, bay leaves, dash of hot sauce and herbs. Bring to a boil then reduce and allow to cook covered for 30 minutes.
If you are making this with the leftovers then- Add in the salt, pepper, bay leaves, hot sauce and herbs. Bring to a boil then reduce heat, dump in the leftover veggies, sausage, corn, potatoes and shrimp, stir and cook on low covered for 30 minutes.) Yield: 6-8 servings
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CAJUN SHRIMP STEW
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Category: Stews
Prep Time: Cook Time: Total Time:
Either leftovers from my shrimp boil or 1 pound of shrimp cleaned and deveined
1/2 pound of quartered red or new potatoes
1 link of Andouille sausage, sliced
2 stalks of celery, largely diced
1 onion, quartered and taken apart
4 ears of frozen corn (not canned or fresh but frozen)
1 tsp salt and pepper each
1 tsp Cajun seasoning
1 tsp crab boil seasoning (powder form)
1 Tbsp fresh basil and parsley
4 cups of chicken stock, warmed
2 bay leaves
Dash of hot sauce
1 cup oil
1 1/2 cups flour
1/2 tsp salt and pepper each
Heat the oil in a large cast iron skillet- lower heat and add in the flour, stirring constantly until the flour is completely incorporated and the roux turns a nice golden color- approximately 15-20 minutes. Add in the chicken stock and remaining ingredients. Meanwhile, if you do not have the leftovers from my shrimp boil then heat the butter and oil in a separate pan and saute the celery, onion and potatoes (the potatoes will not cook all the way through- they can finish cooking in the stew). Saute for 4-7 minutes then add in the sausage. Cook until sausage is slightly browned.
(If you are making this without leftovers then- Place the veggies, sausage, corn, potatoes and shrimp into the pot with the stock and stir. Now add in the salt, pepper, crab boil and Cajun seasoning, bay leaves, dash of hot sauce and herbs. Bring to a boil then reduce and allow to cook covered for 30 minutes.
If you are making this with the leftovers then- Add in the salt, pepper, bay leaves, hot sauce and herbs. Bring to a boil then reduce heat, dump in the leftover veggies, sausage, corn, potatoes and shrimp, stir and cook on low covered for 30 minutes.) Yield: 6-8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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