recipe reviews for:

Audry's Shrimp Stew

“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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Reviewed: Oct. 15, 2007

very good recipe. made a dark roux which did take an hour of constant stirring over low heat. was my first roux and turned out excellent! i did add garlic and red pepper flakes as another suggested. i used chicken broth in place of the water for more flavor. boiled all for 30 minutes then added the shrimp and peppers the last 10 minutes. shrimp turned out perfect and not overcooked that way. did have to thicken with cornstartch/water mix at the end. served over white rice. excellent meal which hubby loved as well. will make again. thanks for a great recipe!

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Reviewer:

CACTUSJUICE67

	Cooking Level: Expert Home Town: Grand Rapids, Michigan, USA Living In: Evanston, Wyoming, USA
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Reviewed: Dec. 13, 2005

Love it! This is a wonderful recipe! My husband has been requesting this regularly since I first made it. Today will be twice in the last week that I've made it. I prefer red bell peppers to the green and celery to us was better left out. I added crushed red pepper for some spice and it is terrific! When making it with the children in mind, I leave much of the spice out. Garlic was also good added to this. Thank you so much, Merwin for Audry's recipe. (Perhaps I shouldn't thank you so much because of the time spent stirring the roux! jk)

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Cheryl E.


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Reviewed: Apr. 30, 2005

I added some chopped shallots and minced garlic. Also I boiled the shrimp heads and used this as a stock to add a little more flavor. Overall this was a good recipe.

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JMARCUS02

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA
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Reviewed: Dec. 31, 2004

Very Easy. Good for a guick meal. Not very tasty. But not bad either.

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JSANZO81


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Reviewed: Dec. 23, 2003

Very good. I was surprised that I got it right. Could use some zing... maybe some hot peppers. We enjoyed it over rice. I was surprised that the Shrimp turned out so tender.

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7 users found this review helpful

Reviewer:

JEFFREY KADANS


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Reviewed: Dec. 23, 2003

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

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10 users found this review helpful

Reviewer:

SARAH BOOTHE

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Greer, South Carolina, USA
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Reviewed: Dec. 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

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7 users found this review helpful

Reviewer:

GEORGIEANNA COOKE


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