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Audry's Shrimp Stew

Audry's Shrimp Stew

  • Prep

    20 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 30 m
Merwin Chambers

Merwin Chambers

This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Nutrition

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  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
  2. Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
  3. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
  4. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
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Reviews

GEORGIEANNA COOKE
55

GEORGIEANNA COOKE

12/23/2003

MERWIN, NOT A BAD RECIPE AT ALL. THE 1ST TIME I MADE IT YOUR WAY AND ENJOYED IT. THE 2ND TIME I MADE IT MY WAY WITH GARLIC AND FRESH RED PEPPERS IN IT! I ENJOY A LITTLE MORE SPICE THAN YOU DO AND MY FAMILY LOVES IT. I ALSO ADD MORE SHRIMP. GEORGIEANNA

Bonnie
47

Bonnie

12/27/2010

Being from Lafayette, LA, this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe, they'll be over-cooked. The way I make it is I add the bell pepper and celery when I add the onions...right when the roux is ready. I also add minced garlic. I cook the gravy down to where it's pretty thick, then add the shrimp in the last 10 minutes. The shrimp will throw off water, making the gravy perfect once the shrimp are cooked, which only takes a few minutes. Right before serving, I add chopped parsley and chopped green onions. I also don't use black pepper, since it doesn't digest. I use cayenne instead, and more than what's called for with the black pepper. Of course, that's an individual preference, but I like mine with a little "sting." A note to "sampnik" regarding the "bitter taste"...if it's bitter, you burned your roux. Try again, and let the roux get the color of a dark peanut butter, and you won't have that bitter taste. :)

SARAH BOOTHE
35

SARAH BOOTHE

12/23/2003

I thought this was really good, however 40 minutes is too long to cook the shrimp.

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