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
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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.
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I melt the butter on a lower heat. We are not looking to get it bubbling hot just yet.
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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.
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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.
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Stir your Roux constantly till the onions are clearing up.
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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.
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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.
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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.
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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.
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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.
