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Audry's Shrimp Stew

SUBMITTED 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."

RECIPE RATING:

Read Reviews (7)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	2 Hrs 10 Min
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.)
Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
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.
Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.

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REVIEWS

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

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

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

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

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

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

Reviewed on Dec. 31, 2004 by JSANZO81

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