Be the first to Like many Cajun recipes, this stew begins with a roux. The stew is loaded with tomatoes, potatoes, and shrimp. The roux will give your arm a workout, but the constant stirring is necessary to keep it from burning. It will be worth it.
Prep Time: 30 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1-3/4 cups chopped onion
- 3/4 cup thinly sliced scallions (spring onions)
- 1/3 cup chopped celery
- 4 teaspoons finely minced garlic
- 2-1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (or more to taste)
- 3 whole bay leaves, crushed
- 1 teaspoon dried thyme
- 2 pounds ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped (about 2-1/2 to 3 cups)
- 3 cups water (or shrimp stock)
- 1 teaspoon fresh lemon juice
- 2 pounds white potatoes, peeled and cut into 1 1/2-inch cubes
- 2 pounds whole fresh shrimp, peeled and de-veined
Preparation:
In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour. Cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes).
When the desired color is reached, lower the heat immediately, and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.
Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well. Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently.
Add the cubed potatoes and simmer for 10 minutes longer.
Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more.
Yield: 4 to 6 servings
Recipe Source: The New Orleans Cookbook by Rima & Richard Collins (Knopf)
Reprinted with permission.
When the desired color is reached, lower the heat immediately, and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.
Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well. Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently.
Add the cubed potatoes and simmer for 10 minutes longer.
Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more.
Yield: 4 to 6 servings
Recipe Source: The New Orleans Cookbook by Rima & Richard Collins (Knopf)
Reprinted with permission.
