Audry's Shrimp Stew

This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 271 Calories

Ingredients

• ½ teaspoon salt
• ⅓ cup vegetable oil
• ½ cup all-purpose flour
• 3 cups water
• 1 large onion, diced
• ¼ tablespoon ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 cup small, peeled shrimp
• 2 tablespoons finely chopped green bell pepper
• 2 tablespoons minced celery

Recipe Instructions

Step 1

Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)

Step 2

Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.

Step 3

Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.

Step 4

Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.