Shrimp Stew

Shrimp Stew is a hearty and delicious meal that is perfect for cooler weather. Made with shrimp, smoked sausage, potatoes and vegetables in a rich broth. 

Gumbo is always a favorite and this shrimp stew is very similar but made with potatoes instead of serving it over rice. 

Ingredients for Shrimp Stew:

• Vegetable Oil
• All Purpose Flour
• Olive Oil
• Onions
• Bell Peppers
• Celery
• Fresh Garlic
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Fresh Thyme
• Shrimp Stock or Chicken Broth
• Russet Potatoes
• Shrimp
• Smoked Sausage
• Fresh Parsley, optional

How to Make the Roux:

• In a skillet add vegetable oil and flour. Cook over medium heat, stirring occasionally until the mixture is thickened and the color of peanut butter. Remove from heat and set aside. The roux will add amazing flavor and thicken the stew.

How to Make Shrimp Stew:

• Meanwhile, scrub and peel potatoes. Dice the potatoes, we love using this vegetable chopper to make the pieces even and it’s a real time saver. 
• Dice the onions, bell peppers and celery. Mince the garlic.

• In a dutch oven, add olive oil and onions, bell peppers, celery and garlic. Cook over medium heat, stirring often until softened. 
• Add shrimp stock to dutch oven. Add salt, pepper, smoked paprika and thyme,  bring the mixture to a boil. 
• Stir in potatoes and roux. Whisk until the roux is incorporated into the broth. Bring the mixture to a boil, stirring often. Cook at a low boil, cooking until potatoes are tender, about 10 minutes. 

• Lower to simmer, stir in shrimp and smoked sausage, cooking another 5 minutes. 
• Remove from heat and garnish with parsley if desired.

What is the Best Shrimp for Stew:

• We used leftover grilled garlic butter shrimp for this stew. Shrimp cooks quickly, so you can use raw shrimp or cooked shrimp that gets added at the very end of the recipe. Any size shrimp will work but should be peeled and deveined. 

How to Store and Reheat:

• Store: cooled stew in an airtight container or covered with plastic wrap in the refrigerator up to 3 days.
• Reheat: in a pan over medium heat, add more broth if needed. Stir until heated through.
• To Freeze: Store in a freezer bag for up to 3 months. Thaw in refrigerator overnight before reheating.

More Hearty Soups to Try:

• White Bean Chicken Chili
• Guinness Beef Stew
• Smoked Chili

If you are looking for a filling and delicious stew to try, this hearty Shrimp Stew is just the ticket. Serve it up with a pan of cornbread or grilled garlic bread for a family favorite meal.

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5 from 1 vote

Shrimp Stew

Shrimp Stew is a hearty and delicious meal that is perfect for cooler weather. Made with shrimp, smoked sausage, potatoes and vegetables in a rich broth. 

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Soup

Cuisine: Cajun

Keyword: Cajun shrimp stew, shrimp and sausage stew

Servings: 8 servings

Calories: 964kcal

Author: Milisa

Ingredients

• 1 cup vegetable oil
• 1 ½ cups all purpose flour
• 2 cups diced onion
• 1 ½ cups diced bell peppers
• 3 stalks celery diced
• 12 garlic cloves minced
• 12 cups shrimp stock or chicken broth
• 1 ½ pounds potatoes scrubbed, peeled and diced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon fresh thyme
• 1 pound shrimp peeled and deveined (can be cooked or uncooked)
• 1 pound smoked sausage sliced thin
• fresh parsley optional garnish

Instructions

• Make the roux: In a skillet add vegetable oil and flour. Cook over medium heat, stirring occasionally until the mixture is thickened and the color of peanut butter, about 20 minutes. Remove from heat and set aside.
• In a dutch oven, add olive oil with onions, bell peppers, celery and garlic. Cook over medium heat, stirring often until softened. 
• Add shrimp stock to dutch oven. Add salt, pepper, smoked paprika and thyme,  bring the mixture to a boil. Stir in potatoes and roux. Whisk until the roux is incorporated into the broth. Bring the mixture to a boil, stirring often. Cook at a low boil, cooking until potatoes are tender, about 10 minutes. 
• Lower to simmer, stir in shrimp and smoked sausage, cooking another 5 minutes. 
• Remove from heat and garnish with parsley if desired.

Notes

Store: cooled stew in an airtight container or covered with plastic wrap in the refrigerator up to 3 days.

Reheat: in a pan over medium heat, add more broth if needed. Stir until heated through.

To Freeze: Store in a freezer bag for up to 3 months. Thaw in refrigerator overnight before reheating.

Nutrition

Serving: 1g | Calories: 964kcal | Carbohydrates: 52g | Protein: 76g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 615mg | Sodium: 3406mg | Fiber: 4g | Sugar: 6g

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