Most cajun recipes start with "first make a roux." Don't let this scare you bc a roux is not hard to make, it just requires a little patience. 1 cup oil 1 cup all purpose flour In a heavy skillet, preferably cast iron, but magnalite works good too, heat oil on medium heat. Slowly add flour, stirring all the while. Continue stirring constantly until roux gets a dark brown. You may have to lower the heat a little if it starts browning to fast or starts smoking. The whold process should take about 20-25 minutes. When done remove the skillet from the burner, especially if you are using an electric stove. For the stew: Roux,in previous recipe 3 lbs. peeled and deveined shrimp 1 large onion diced 1 large bell pepper, diced 3 pods garlic, minced, more if you like garlic 2 ribs ofcelery diced my secret ingredient, 1 can cream of mushroom soup Saute onions, bell pepper, garlic, and celery in the roux. If you have everything else ready this can be done as soon as the roux is finished. Be very careful when cooking with hot roux, it can burn to the point of scarring. If your skillet is not large enough transfer roux and vegatables to an 6 or 8 quart pot. Add warm water, being very careful, it may sizzle up. Let this cook about one hour, your gravy should be thick. Add the cream of mushroom soup and the shrimp, continue cooking about one more hour, serve over hot rice. I usually like to add a few of my shrimp when I first put the water in, to give it a better flavor, if you peel your own shrimp, you can rinse the peelings and boil them to obtain a good stock. Just strain the peelings and use the water they were boiled in for your stock. The soup gives the stew a creamier texture. I hope this is easy to understand. I learned most of my cooking from my mom and DH's mom and they did not use recipes. Any ?'s just ask. Crawfish stew can be made the same way. This should generously serve 8 people.
About 3 quarts, you can always add a little more if it is too thick, once the soup, undiluted, and the shrimp are added it will thin out a little. Just cook it on a low simmer and stir once in a while bc it will stick easily.
Yummy,sounds really good cajunbelle!!!I love Some stew.I made some shrimp cumbo for the first time a couple of weeks ago and it turned out really good.My brother nearly ate it all by his self.He said mine was better than some he ate at resturants.I was proud!!!
Oh yum... I've only experimented a very little with cajun seasonings, but all of it has been very tasty. We may give this a try - the more shrimp the better!
Yes Prim, the more shrimp the better, I also left out the other seasonings, if you can find a cajun seasoning mix, just season to taste, Tony Chacere's is good, but I don't know if it is nation wide. Or just use salt, pepper,and red pepper to taste, onion powder, garlic powder, to taste.
I've just saved this to my notepad and can't wait to surprise Mrs. Bugs sometime soon . will let you know the results 8) Bugs
Sounds magnificent Sharon. Can you make some for all the crew here? We get quite peckish you know Maybe you can call it the Garden Shrimp Stew?
It could get messy as it passes through my modem but heck give it a try! I'll be waiting with a bowl to collect it
