Thread: New Orleans Shrimp Stew

New Orleans Shrimp Stew

2-3 pounds peeled deveined shrimp
1 stick salted butter
3/4 cup AP Flour
1 medium onion chopped
1 green bell pepper course chopped
4-5 stalks celery sliced or diced
2 Monster Elephant Garlic toes or 4-5 regular garlic toes minced
1 box chicken stock
1 heaping tsp onion granulated
1 level tsp garlic granulated
3/4 tsp black pepper to start
1/4 tsp cayenne pepper to start
1/8 tsp white pepper to start
1/2-1 tsp thyme leaves
1 heaping tsp Tony's
fresh white rice cooked



I already had these shrimp as I fried Shrimp, Oysters, & Crappie a few days ago. Once cleaned they keep quite a while in the Blast Chiller.



I melt the butter on a lower heat. We are not looking to get it bubbling hot just yet.



Once the butter is melted I remove the pot from heat and whisk in a few tablespoons of flour first making sure the mixture is smooth. After I add flour a bit aggressively whisking well between each addition of flour. Make sure your mixture is smooth before placing back on the burner. On a little over medium heat if you are handy with a whisk start parching the flour in the melted butter. If you have the heat up whisk constantly till a peanut butter color is attained.



I prepare all the aromatics keeping the celery separate. I'm going to use the celery to stop the browning of the Roux. When you get to a peanut butter Roux toss in the celery stirring constantly. We want to cook the celery a little longer to make sure it's tenderized. Afterwards add the rest of the aromatics.



Stir your Roux constantly till the onions are clearing up.



Now that your Roux is ready for the stock pour in a little at a time room temperature stock into the hot Roux so the Roux doesn't "Break". Once all the stock in in the pot and your gravy is smooth begin simmering the mixture.



It's kinda hard to see the Stew simmering in this photo but I simmered this for 30-40 minutes reducing the liquid a noticeable amount.



I add the seasonings during the simmering process and after 15 minutes I add a little of the Stew liquid to bowl allowing enough time for it to cool before tasting. At this point I adjust my soups & stews for taste with the seasonings if needed.



Adding in the shrimp I add it all at one time stirring well to coat all the shrimp. Once done return to a simmer, stir a bit while waiting so you do not have flour stick on the bottom of the pot. I simmer the shrimp 3-4 minutes, cooking them but not shrinking them at the same time. Your Shrimp Stew should be thicker than a say Gumbo. The extra butter Roux handles that nicely.



Today's lunch was Fried Crappie, Shrimp Stew over Basmati rice and fried Okra on the side. Some Texas Garlic Toast was used to sop the gravy. Yum!!
I hope you enjoy.

I would likely eat sum a dat .....
but I might not actually taste it ....
iffin ya get my drift