Shrimp Stew

Soups & Stews

Recipe courtesy of One Pot, From the Kitchens of Martha Stewart

Serves 6

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 celery stalks, coarsely chopped
  • 1 red or green bell pepper, coarsely chopped
  • ¼ teaspoon cayenne pepper
  • coarse salt
  • 1 can (28 ounces) diced tomatoes
  • 1½ cups water
  • ¾ pound andouille, sliced into ½-inch thick rounds
  • 2 cups frozen sliced okra, thawed
  • ½ pound large shrimp, peeled and deveined

Shrimp Stew

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Heat a braiser or medium Dutch oven over medium. Add oil and flour; cook, whisking constantly, until golden brown, 5 to 7 minutes. Add onion, galric, clelery, and bell pepper; cook until crisp-tender, about 7 minutes. Add cayenne and ½ teaspoon salt.

Stir in tomatoes (with their liquid), the water, and sausage. Bring to a boil, reduce to a simmer, and cook, partially covered, until slightly thickened, about 25 minutes. Add okra and simmer 3 minutes. Add shrimp and cook until opaque, 3 to 4 minutes more. Season with salt.


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