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Audry's Shrimp Stew

By: Merwin Chambers  
"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."

Rating: This weblink has been rated 13 times with an average star rating of 3.9 Read Reviews (11)

Rate/Review | 908 people have saved this

Prep Time:
20 Min
Cook Time:
2 Hrs 10 Min
Ready In:
2 Hrs 30 Min

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1/3 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 cup small, peeled shrimp
  • 3 cups water
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons minced celery
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 tablespoon ground black pepper

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 270 | Total Fat: 19.1g | Cholesterol: 49mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by GEORGIEANNA COOKE 
MERWIN, NOT A BAD RECIPE AT ALL. THE 1ST TIME I MADE IT YOUR WAY AND ENJOYED IT. THE 2ND... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by SARAH BOOTHE 
I thought this was really good, however 40 minutes is too long to cook the shrimp. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by JEFFREY KADANS 
Very good. I was surprised that I got it right. Could use some zing... maybe some hot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2005 by Cheryl E. 
Love it! This is a wonderful recipe! My husband has been requesting this regularly since I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2007 by CACTUSJUICE67 
very good recipe. made a dark roux which did take an hour of constant stirring over low heat.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2005 by JMARCUS02 
I added some chopped shallots and minced garlic. Also I boiled the shrimp heads and used this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2008 by bornacajun 
Excellent just the way it is. My family loved it!! The roux is what makes the flavors come... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Micky 
Very Good Recipe...added some tomato sauce for coloring which made it even better...Thanks for... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2004 by JSANZO81 
Very Easy. Good for a guick meal. Not very tasty. But not bad either. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2009 by snance 
The "roux" you describe in your recipe is essentially part of the basic roux used in Louisiana... MORE

 
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