This is a classic dish with a good cajun gravy! Give it a try! Check out my Amazon influencer page to find the cookware I use: amazon.com/shop/TheCajunNinja Music by Horace Trahan
SHRIMP STEW 2 (lbs) Fresh Raw Shrimp (With Shells optional) 6 Cups of Water 2 Onions 1 Green Bell Pepper 2 sticks of celery 1 Bunch of Green Onions 4 Cloves of Garlic 1 Bay Leaf 1 Handful of Fresh Parsley 1 Tablespoon of Cajun or Creole Seasoning 2 Teaspoons of Salt 1 Teaspoon of Garlic Powder 1 Teaspoon of Black Pepper 2/3 Cup of Oil 1 Cup All Purpose flour Rice Boiled Eggs (optional) Prep the raw shrimp by peeling and deveining them. Save the excess shells. Season the shrimp evenly with 1/2 Tablespoon of cajun seasoning, cover, and move to the fridge. Heat a large pot on a Med/Low heat. Also heat up the 6 cups of water on a Med/Low heat. Cut the ends of the Onion, Celery, Green Onion, and add to the pot of water. Add the shrimp shells and bay leaf to the pot of water. If you do not have any shrimp shells, you can move a head with just the vegetables. Add 1/2 tablespoon of Cajun seasoning, 1 Teaspoon of Salt, 1 Teaspoon of Garlic Powder, and 1 Teaspoon of Black Pepper to the pot. Raise the heat to bring to a boil. Once the pot has reached a boil, cover, lower to simmer, and cook for at least 1 hour. Chop the onion, bell pepper, celery, garlic, and move to the fridge. Add the 2/3 cup of oil and 1 cup of flour to your large pot and stir immediately. Maintain a slow stir for and hour or more, until you reach a chocolate color roux. After the stock has been simmering for an hour, strain into a sifter over a large bowl. Be sure to not let your roux sit too long unattended. Cover the stock with some foil and let sit until needed. Once the roux has reached a chocolate color, add the chopped vegetables to the roux and sauté for roughly 10-15 minuets. Be cautious of the heat. Lower if necessary. After 10-15 minuets, you’re going to add 5 cups of the stock to the roux/vegetables. Add a small amount of at first, blend into a creamy mixture, then add the rest. Add 1 Teaspoon of Salt. Set the pot to a low heat, chop the parsley, then add to the pot. Bring to a slight boil, cover, and let cook for two hours, stirring every 15 minuets. After about an hour, feel free to get started on cooking some rice. (Also boil eggs if you like them in there.) When there is about 20 minutes left on the 2 hour simmer, add the boiled eggs. If you find it’s too thick, you can add a little water, or stock if you have some. If it’s too thin, leave the cover off and water will evaporate. When the two hours is up, add the 2 lbs of raw shrimp. Raise the fire to a slight boil, cover, then lower to simmer. Cook for 15 minuets. Enjoy!
I’m from Lafayette, LA. I love watching your videos. My mom died when I was in my early twenties. Before I truly got some recipes passed down from her. I feel like watching your videos reminds me of her cooking! Keep doing what you’re doing! ❤️
I’m trying this tonight! I watch a lot of your recipes and love them. I’m originally from California but I currently live in Louisiana. So I love to try southern meals. Especially because my fiancé and children..
OMG..... yummy.... I don't think I have had shrimp stew since my Dad passed away. That's been nearly 25 years ago now. We always ate our Shrimp Stew over mashed potatoes instead of rice (of course, we had rice almost every other night). and my Dad always made Lima Beans in a roux and that's what we had for our side dish. I have some shrimp in the freezer, I think I know what I'll be making very soon! Thanks for the reminder of how fantastic of a dish this is!
Awesome! When I was a little girl, Creole family across the street had 4 generations living in the household. The great grandmother cooked seafood stews with whole boiled eggs in the sause. She also cooked an oyster stew with whole boiled eggs. This is very African.
I just finished the part of adding the veggies, and omg its coming out so good! Can't wait to eat! Thank u for taking your time to show us the true Cajun way of cooking this meal.
My family was born and raised in New Orleans my mother has made shrimp stew all my life life but when I made this one it is my go to recipe I this is good
Somehow you read my mind and knew i wanted to make some shrimp stew tonight as well!!! I admire that great minds think alike or in this case cook alike because my recipe is dang near the same as yours only difference is yours is simmered a lot longer than mine. I love also how you took the ends of the vegetables to add to the stock making it super rich! Gonna be trying that myself that in a bit!!! Hope you don't stop with all your awesome content partna! C'est bon!
Looks so delicious!!!!!! Thanks so much for using blk pepper. I grew up watching Justin Wilson on Mississippi public broadcasting. He didn't use blk pepper in his recipes, claimed it was made from trees. Guess I love eating trees, ha. NEVER throw out ur protein (beef, chicken, pork, shrimp) trimmings/shells, or vegetable ends/peelings. They make wonderful stock! Just freeze protein until needed, the veggies can sit in the fridge for a week until u decide to make stock. Add water, protein, seasonings, veggies an simmer for a couple hrs. So super easy, no need to buy stock ever again.
Look delicious 🤤 I gotta make me some of that soon, it’s been years since I’ve had a shrimp stew, that’s a great idea to use the pealings for a stock 👍🏼
You should write a book. I have finally found my father in laws recipe from you ! He was a true cajun and mine never came out exactly like his until today ! Thank you. And your so right you did not add oil . It came out exactly as it should have. 👍👍
I can't buy Shrimp with the heads out here in the desert of Colorado, but if I could, I think I would surely use the heads in making my Shrimp Broth, Ninja!
I'm in Pakistan at this time and a wonderfully kind friend of my husband's brought his lonesome Cajun wife some shrimp. Throwin down on a shrimp stew tomorrow!!! Awesomeness all OVER your video today!
I’ve been waiting on this video for a while. Don’t know why you haven’t done it sooner. I moved to New York from New Iberia. And all I can find is frozen shrimp. I miss being able to drive to delcombre and buy it fresh by the pound.
Leana Blaze hi Leana, I'm from Abbeville but live in North Jersey. You can probably find fresh shrimp and blue crabs in China Town or even Flushing, depending where in NY you live.
I just made this, I added some veggies zucchini fresh corn. More bell pepper and carrots I’ll let you know how it is I can’t wait to try it! Here we go…..
Looks yummy! Been adding eggs to my seafood gumbos and shrimp stews for years. I actually crack the eggs raw in stew and let them soak up yummy flavor as they harden. Just don't stir for :15 minutes if you try this.
Ninja man, at 82 I don't want to stand by the stove for 3 hours. I left the fires higher and did almost what you did except I swapped the eggs for small chopped potatoes. I boiled shrimp shells before with a bit of salt etc., but I really wanted to do them with everything but the Brillo soap pads that were in the kitchen like you did here. I also put some Louisiana Hot Sauce and about a 1/16 of an inch deep of the cap of Zatarin's Crab Boil. I did the ROUX dark but faster and stirred the heck out of it. Where are you, Ninja Man? I was born and raised in Algiers of Orleans Parish but I've been in Western Colorado since October 1976. Out here in the desert, I can't get Ponchatrain or Gulf Shrimp so I have to use the Taiwan style. Thanks for the video I'm sure it's harder than you make it look. Contractors used to say the same about me laying bricks. One contractor would call another person on the job site and say look at that. He's an artist, not a bricklayer. Haha!
Why I thought you was an old school black man cooking until I saw you lol but boy does that look good definitely going to be trying this out soon great job ❤
For you out of town people, and you want a faster way there are good premade roux products, but it’s cheaper to do it yourself, but some people like to save time, and that goes the same for the stock. That said us Cajuns like to make our own, but some Cajun moms will buy that store roux/stock when she short for time 😂.
OH yeah!!!! Got to have eggs in shrimp stew!!!! I always thought that was a New Iberia thing. Haha. I also put boiled eggs in my seafood gumbo. Thanks for the video. Good job as always.
That stew gravy looks good! Instead of eggs, my mom put potatoes in her shrimp stew. For some reason her shrimp stew was a lighter color and always a light orange. It wasn't red like Shrimp creole. I am guessing maybe she put in a small can of tomatoe sauce and did a light roux?
I like to add a lil bit of crab boil like a quarter of a teaspoon gives it a little bit more flavor but that is man I have these down packed I’m from Morgan city but I still watch your videos 5 outta 10 times that I cook could be chicken stew whatever but thanks man your helping a lot of people out
I say do whatever it is that YOUR taste buds would like...any recipe , as good as it may be on it's own, can always benefit from your personal tweeks and likes
Try adding “raw” eggs to the gravy after you stir in the shrimp! Yep I like to have my gravy at a slow boil, crack my eggs dropping them into the gravy and let them cook, Don’t Stir Them In!! They will be done when the shrimp is done. Eggs soak up the gravy flavor, oh So Good!
Slow cooking your roue is therapeutic. Anyone that would fast cook a roue would also buy it from a jar & I just don't need that kind of negativity in my life.
You should try cracking the eggs right into the pot so basically poaching them in the stew. It adds a nice richness to it. We do it in our gumbo and it's really good.
Chris Perkin unfortunately, the eggs do not stay intact when you do that. There are tiny bits of egg that separate into the pot. My wife doesn’t care for them, so it wouldn’t work for us. 😅
@@TheCajunNinja the way we do it is you add them right at the end and don't stir the pot. That tends to keep them intact a little better. Or you can just take some out of the main pot and do it in another pot.
@@chrisperkins330it’s the egg that she doesn’t like. Remember recipes may change a little with each new family. You should see how freaked out people get when I add eggs to my Gumbo 🤣🤣 My husband can’t eat pork so I had to use beef sausage and spicy smoked turkey necks for most of my dishes. CN’s rule is make it your way😉
