Audry's Shrimp Stew

13

"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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Ingredients

2 h 30 m servings 271 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
  2. Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
  3. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
  4. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

Being from Lafayette, LA, this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe, they'll be over-cooked. ...

Most helpful critical review

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.

Being from Lafayette, LA, this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe, they'll be over-cooked. ...

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...

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

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.

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 sugge...

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...

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

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.

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...