Shrimp and Potato Stew Recipe

Shrimp and Potato Stew Recipe A Cajun Comfort Classic!

• Difficulty: Intermediate
• Makes: About 3 1/2 quarts, serves 8
• Nutritional Information (per serving): (Serving size: 1/8 recipe) Calories: 760, Total Fat: 46g, Saturated Fat: 7g, Carbohydrates: 55g, Fiber: 5g, Sugar: 3g, Protein: 36g, Cholesterol: 211mg, Sodium: 948mg
• Total Time: 1 hour 50 minutes
• Prep Time: 15 minutes
• Inactive Time: 5 minutes
• Cook Time: 1 hour 30 minutes

Dive into this irresistible Shrimp and Potato Stew, where tender shrimp, smoky andouille sausage, and hearty potatoes swim in a rich, cayenne-kissed roux. Straight from New Orleans tradition, it's bold, soul-warming, and perfect for feeding a crowd you'll be hooked after one spoonful!

Ingredients

• 2 lbs shrimp, peeled and deveined (save the shells)
• 2 teaspoons Creole seasoning (see recipe below)
• 1 cup + 1 tablespoon vegetable oil
• 1 bay leaf
• 1 1/4 cups all-purpose flour
• 1 large onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh parsley, plus 2 extra tablespoons
• 3 large russet potatoes, peeled and diced into 2-inch chunks
• 1 1/4 teaspoons salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon fresh ground black pepper
• 2 links andouille sausage (12-16 oz), diced
• 1/4 cup sliced green onions
• 1 long red chili pepper
• Cooked white rice for serving (optional)

Creole Seasoning Blend

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Instructions

1. Sprinkle the prepared shrimp with Creole seasoning and chill in the fridge until ready to use this infuses every bite with zesty flavor!
2. Heat a large pot with 1 tablespoon oil. Add reserved shrimp shells, stirring until pink and fragrant (about 3-4 minutes). Pour in 10 cups water and the bay leaf; boil, then simmer 30 minutes, skimming foam. Strain stock and reserve your stew's flavorful base is ready.
3. In a Dutch oven, heat 1 cup oil, whisk in flour for a deep peanut butter roux (stir constantly, ~7 minutes). Saut onion until soft (4-6 minutes), add garlic and 2 tablespoons parsley (1 minute). Stir in potatoes, 8 cups shrimp stock, salt, cayenne, and pepper. Simmer until potatoes are tender and sauce thickens (30-40 minutes).
4. Add diced andouille sausage to heat through; drain excess fat if needed. Toss in shrimp, remaining parsley, green onions, and red chili. Stir, then rest off-heat for 5 minutes perfection!
5. Ladle over hot rice and savor the Southern magic.

Creole Seasoning Recipe

1. Mix all spices in a bowl for your custom kick jar extra for future feasts!

Adapted from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993.