Cajun Shrimp Stew

By cindyandmojo

Ingredients

• 1 cup vegetable oil
• 1 1/2 cups all purpose flour
• 2 1/2 cups finely chopped onion
• 1/4 cup minced garlic, about 12 cloves
• 10 cups shrimp or fish stock
• 2 bay leaves
• 1 1/4 tsp freshly ground black pepper
• 3/4 tsp cayenne
• 2 tsp chopped fresh thyme leaves
• 1 1/2 tbsp kosher salt
• 3 baking potatoes, peeled and cut into 2 inch pieces
• 2 lb medium shrimp, peeled and deveined
• 1/4 cup chopped green onion, green part only
• 2 tbsp chopped fresh parsley leaves
• steamed long grain rice, for serving
• Rich Shrimp Stock
• 1 to 1 1/2 lb shrimp shells and heads
• 1 tbsp vegetable or olive oil
• 14 cups water
• 1 large onion, unpeeled, roughly chopped
• 1/2 cup roughly chopped celery
• 2 small carrots, roughly chopped
• 2 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 tsp salt
• 2 tsp black peppercorns
• 3 sprigs fresh thyme
• 2 large sprigs fresh parsley

Details

Servings 6
Adapted from scrumpdillyicious.blogspot.com

Preparation

Step 1

Heat the oil in a heavy-bottomed soup pot over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed, about 10 minutes. It should look a bit darker than peanut butter. If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time. It's important that the roux not be burned or the stew will have a bitter taste.

As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.

Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.

Toss the shrimp with the remaining half teaspoon of salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Remove the bay leaves and adjust the seasoning to taste if necessary. Serve in warmed bowls over hot rice.

Makes 12 cups

Rich Shrimp Stock

Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.

Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavourful, 45 to 60 minutes. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely.

Cover and refrigerate for up to 3 days before using. The stock can also be placed in airtight containers and frozen for up to several months.

Stir Fried Gai Lan with Garlic & Oyster Sauce

Thai Stir-Fried Chicken with Chile Jam