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.
Servings: 8 servings
Calories: 964kcal
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