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A Shrimp Boat Silhouetted against an Orange Sky
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Shrimp Stew


Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow and Co.

“Shrimp Stew is practically a staple dish in the area of Louisiana known
as Acadiana, in the southern part of the state. If you can, purchase shrimp
with the heads and shells intact, so that you can use them to make a stock.
But, in a pinch you can substitute 1 quart chicken broth.”

Makes about 6 servings

2 pounds medium-size shrimp,
shells and heads on if possible
6 cups water
1 medium-size yellow onion, quartered
2 bay leaves
1 tablespoon plus 1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp
and put the shells and heads in a large saucepan. Add the water, quartered onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then
reduce the heat to medium and simmer, uncovered, for 30 minutes.
Remove from the heat and strain through a fine-mesh strainer. Discard
the peelings and set aside the shrimp stock.

Combine the oil and flour in a large cast-iron pot or enameled cast-iron
Dutch oven over medium heat. Stirring slowly and constantly, make a roux
the color of peanut butter, 15 to 20 minutes. Add the chopped onions, bell peppers, and celery, and cook, stirring until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then
reduce the heat to medium-low and simmer, uncovered, for 1-1/2 hours.
Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne, and
cook for about 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls, garnish with the chopped eggs, and serve
hot. The stew can also be served over white rice.
[Don't forget the French bread!]
 

Featured Archive Recipes:
Cajun Pot au Feu
Emeril's Crawfish Etouffe
Emeril's Eggplant and Seafood au Gratin
Shellfish Stew with Chorizo and Rouille
Lobster Stew
 

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