Shrimp Stew

Soups & Stews

Recipe courtesy of One Pot, From the Kitchens of Martha Stewart

Serves 6

Ingredients: 
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 celery stalks, coarsely chopped
  • 1 red or green bell pepper, coarsely chopped
  • ¼ teaspoon cayenne pepper
  • coarse salt
  • 1 can (28 ounces) diced tomatoes
  • 1½ cups water
  • ¾ pound andouille, sliced into ½-inch thick rounds
  • 2 cups frozen sliced okra, thawed
  • ½ pound large shrimp, peeled and deveined

Shrimp Stew

Click image to enlarge

 

Method: 

Heat a braiser or medium Dutch oven over medium. Add oil and flour; cook, whisking constantly, until golden brown, 5 to 7 minutes. Add onion, galric, clelery, and bell pepper; cook until crisp-tender, about 7 minutes. Add cayenne and ½ teaspoon salt.

Stir in tomatoes (with their liquid), the water, and sausage. Bring to a boil, reduce to a simmer, and cook, partially covered, until slightly thickened, about 25 minutes. Add okra and simmer 3 minutes. Add shrimp and cook until opaque, 3 to 4 minutes more. Season with salt.

 

Similar Recipes by course
Spicy Black Bean Soup Smoked Chicken Chowder Roasted Creole Tomato Soup Spicy Pork with Leeks Crawfish Stew Old Fashioned Shrimp Stew
Weekend Minestrone Savory Seafood Stew Gulf of Mexico Seafood Stew Rustic Shrimp Bisque Classic American Beef Stew Gulf of Mexico Seafood Stew

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive