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A Shrimp Boat Silhouetted against an Orange Sky
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Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
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
the heads and shells intact, so that you can use them to make a stock.
you can substitute 1 quart chicken broth.”
Makes about 6
2 pounds medium-size shrimp,
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
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
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
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
The stew can also be served over white rice.
[Don't forget the French bread!]
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