Cajun Shrimp Stew Recipe
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This is a satisfying stew.
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2 tablespoons unsalted butter
1/4 cup flour
1 onion - chopped
2 stalks celery - chopped
1/2 cup red or green pepper - chopped
1/4 cup fish sauce or 1 cup clam juice
2 cups water
1/4 teaspoon cayenne pepper - more to taste
1 pound shrimp - large, peeled and deveined
1/3 cup green onions - chopped
1 tomato - medium to large, chopped
3 bay leaves
1 tablespoon olive oil
1 clove garlic - finely chopped
1 1/4 cups rice - brown or white
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
1 cup chicken broth
:heavy skillet, medium sauce pan
Stir together the oil and flour in a large skillet over medium heat.
Stir continuously until the roux is the color of light milk chocolate, approximately 10 minutes.
Add the onion, celery and red or green pepper.
Continue cooking, stirring back and forth occasionally, until the pepper is softened, approximately 10 minutes.
Stir in fish sauce or clam juice, water and cayenne pepper.
Simmer over medium low heat, stirring occasionally, until the liquid thickens; 5-10 minutes.
Stir in shrimp and simmer, just until the shrimp is cooked through; 3-4 minutes.
Stir in green onion and tomato.
Salt to taste.
Place bay leaves in oil in a medium sauce pan over medium heat.
Turning over occasionally until the leaves are lightly browned, approximatley 2-3 minutes.
Add garlic, cook stirring constantly, until the garlic is pale golden.
Add rice, salt, pepper and cook, stirring gently to avoid breaking the bay leaves for approximately 1 minutes.
Add water and broth and bring to a boil over high heat.
Reduce heat to low, cover and simmer.
Cook until the water is absorbed and the rice is tender, 15-20 minutes.
Brown rice may need to have an extra 3-4 tablespoons of water in order for the rice to become tender.
Remove from heat and allow to stand, covered, for 5 more minutes.
Fluff with a fork and remove the bay leaves.
Serve with cajun shrimp stew.
McCormick® Perfect Pinch® Cajun Seasoning
Spicy Gumbo and Biscuits
butter flavored crisco
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