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  • Writer's pictureTommy Centola

Shrimp Stew

Updated: Jan 4, 2020


Here is the second part of the recipe

1 pound Small Shrimp (70/90 count) peeled and deveined

1/2 cup Canola Oil

1/2 cup Flour

1/2 cup Onion, diced

1/4 cup Celery, diced

1/4 cup Green Bell Pepper, diced

1/4 cup Garlic, minced

4 cups Seafood Stock

2 tablespoons Creole Seasoning

2 Bay Leaves

1 tablespoon Paprkia

1 tablespoon Thyme

1 tablespoon Marjoram

Salt and Pepper to taste

Heat the oil in a heavy bottomed 4 to 6 quart pan. Add the flour and mix.  When the roux is dark brown, add the oniion, celery and bell pepper. Cook for one minute and add garlic. Cook another minute then, while stirring, slowly add the seafood stock. Bring to a boil then lower heat to a simmer. Add dry seasonings and mix well. Cook for 20 minutes to deveolp flavors. Five minutes before you serve, slightly increase the heat. Add the shrimp and cook until done. Add salt and pepper to taste. Serve over jambalaya or cooked rice.


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