Shrimp & Crab Stew

Updated: Mar 23


NGREDIENTS: 1 yellow onion, diced

3 stalks celery, diced

1 green bell pepper, diced

6 cloves garlic, minced

1 stick salted butter cajun seasoning, to taste

onion powder, to taste

garlic powder, to taste

cayenne pepper, to taste

90 ounces water *SEE NOTES*

25 ounces dark roux *SEE NOTES*

1 pound small salad shrimp, cleaned and de-veined

1 pound crabs on the half shell

fresh parsley, for garnish, if desired


DIRECTIONS:

  1. In a large pot, melt the butter. Once melted, add in the celery, onion, and bell pepper. Saute on medium-low for 25 minutes. Add in the garlic and saute for another 3 minutes.

  2. Add in the water and bring to a boil. Add in the roux a few large spoonfuls at a time until completely dissolved.

  3. Season well to your liking and turn the pot down to low and let simmer for about an hour. The mixture will thicken. Once it is thick enough to coat the back of a spoon; it's done.

  4. Add in the shrimp and crabs, and let simmer until cooked through; about 15-20 minutes.

  5. Serve over rice, garnished with fresh parsley!

NOTES:

- The amount of water you add will determine how much gravy you end up with. This particular measurement resulted in a lot of gravy. I cooked in a 4 1/2 quart oval stock pot.

If you change the amount of water, you may have to add or take away the amount of roux that you use.

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