Simplicity is what makes up a Cajun Shrimp Stew - a simple light roux, onion, sweet bell pepper and a few seasonings is all there is to it!
Cajun Shrimp Stew
Cajun food kinda reminds me sometimes of Mexican food. No, I haven't lost my mind. What I mean is a reference to how the same basic ingredients are often used and simply the application or process within the recipe and presentation differ. To me Shrimp Stew is like that.
What exactly sets it apart from gumbo? Well, in truth, although "rules" have relaxed on how to make it, gumbo should typically include okra, or at least gumbo filé - the ground leaf of the sassafras tree - both used, along with a roux, as thickeners. Gumbo uses a deep, rich roux, but as roux cooks, it loses it's thickening power, and that's where okra or gumbo filé comes in. I personally have been known to use both myself!
While shrimp stew is similar to gumbo, it's also different. My shrimp stew doesn't use okra, or gumbo filé, and has a faster cooking, and thus lighter colored and far thicker roux. Sort of like a seafood version of what we know as a beef stew, and that's certainly not gumbo!
Like gumbo, some shrimp stew recipes have some form of tomato in them - whole, diced or even just a bit of paste. All of my seafood gumbo recipes contain a bit of tomato, but for the stew I don't use them. I know some folks would disagree with me on both sides of that, and I ain't sayin' I'm right or wrong y'all, never would I say that, so include tomatoes if you like. In fact, add in whatever you like to make it your own.
Here's what you'll need to make my Cajun Shrimp Stew:
- 2 pounds small (41+ count) Wild American raw shrimp, peeled and deveined
- 3/4 cup canola or vegetable oil
- 3/4 cup all-purpose flour
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 4 cups shrimp stock or water, warmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste
- 1/2 teaspoon Old Bay, optional
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, reserve some for garnish
- 1/4 cup sliced green onion, reserve some for garnish
- Hot cooked rice
Whatever you call it, it's pretty much the same process as gumbo to be honest.
It starts with a roux,
veggies are added in
and shrimp stock, easily made with the heads and shells of the raw shrimp. If you are using already peeled, frozen shrimp, simply substitute a commercial seafood, chicken or vegetable stock/broth, or just plain water.
Simmered for a bit
before adding in the raw shrimp - for this stew I use small shrimp
then finished with a bit of parsley and sliced green onion
This makes an easy and mighty fine supper with a little less time commitment than a full-blown gumbo. Hope you enjoy giving it a try!
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