Shrimp Stew

Name: Shrimp Stew
Ingredients: 1/2 c. vegetable oil; 1/2 c. flour; 1 3/4 c. chopped onion; 3/4 c. sliced scallions; 1/3 c. chopped celery; 4 tsp. minced garlic; 2 1/2 tsp. salt; 1 tsp. ground black pepper; 1/8 tsp. cayenne; 3 whole bay leaves, crushed; 1 tsp. dried thyme; 2 lb. ripe Creole tomatoes, chopped; 3 c. water; 1 tsp. fresh lemon juice; 2 lb. white potatoes, peeled and cubed; 2 lb. whole fresh shrimp, peeled and deveined

16 ingredients

7 steps

Ingredients

1/2 c. vegetable oil
1/2 c. flour
1 3/4 c. chopped onion
3/4 c. sliced scallions
1/3 c. chopped celery
4 tsp. minced garlic
2 1/2 tsp. salt
1 tsp. ground black pepper
1/8 tsp. cayenne
3 whole bay leaves, crushed
1 tsp. dried thyme
2 lb. ripe Creole tomatoes, chopped
3 c. water
1 tsp. fresh lemon juice
2 lb. white potatoes, peeled and cubed
2 lb. whole fresh shrimp, peeled and deveined

Directions

1

In 6 to 8-quart pot, heat oil and stir in flour.
2

Cook over low heat, stirring constantly, until a medium brown roux is formed, about 20 to 30 minutes.
3

Lower heat and add chopped onion, shallots, celery and garlic.
4

Stir thoroughly and cook over low heat for 10 minutes, stirring constantly.
5

Add salt, pepper, cayenne, bay leaves, thyme and mix well.
6

Add chopped tomatoes, water and lemon juice, then simmer 1 hour, stirring frequently. Add the cubed potatoes and simmer for 10 minutes longer.
7

Add the shrimp; cover the pot and simmer over low heat for 25 minutes.