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: Apr. 9, 2009

Very Good Recipe...added some tomato sauce for coloring which made it even better...Thanks for sharing

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Micky

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Reviewed: Mar. 15, 2009

I don't know, maybe I'm just not used to LA style cooking...but I didn't think this was very good. Not a lot of shrimp and a weird bitter taste. I'll pass.

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sampnik

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Reviewed: Oct. 15, 2008

Excellent just the way it is. My family loved it!! The roux is what makes the flavors come together. I will be using this recipe during the upcoming holidays and making it for 25-30 people. I can't wait! Thanks for sharing your recipe with us.

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bornacajun

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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: Intermediate

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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4 users found this review helpful

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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: Mar. 26, 2001

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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Reviewer:

JEFFREY KADANS

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Reviewed: Mar. 21, 2001

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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15 users found this review helpful