SPICY CAJUN SEAFOOD STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
- 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.
SHRIMP STEW
Provided by By Chef Nathan Richard
Number Of Ingredients 26
Steps:
- Peel shrimp, reserving the shells and heads. Refrigerate shrimp. In a large saucepan, add shrimp heads and shells. Add 6 cups water, quartered onion, bay leaves, and salt. Bring to a boil; reduce heat to medium, and simmer, uncovered, for 30 minutes. Remove from heat, and strain through a fine-mesh strainer, discarding solids. Set aside. In a large cast-iron Dutch oven, whisk together oil and flour over medium heat. Cook, stirring, until a peanut-butter-colored roux forms, about 20 minutes. Add chopped onion, bell pepper, and celery, and cook, stirring, until soft, 6 to 8 minutes. Add shrimp stock, and whisk to combine. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, stirring often, about 1 hour and 10 minutes. Add shrimp and cayenne, and simmer for 10 minutes. Remove from heat, and stir in parsley. Ladle into individual bowls with Cajun Potato Salad, and serve hot.
- In a 3-quart saucepan, add potatoes and 2 tablespoons salt; cover with cold water by 2 inches. Bring to a boil over high heat; reduce heat, and simmer, uncovered, until just tender, 15 to 25 minutes. Drain, and let cool slightly. In a large bowl, combine mayonnaise, remaining ¼ teaspoon salt, and remaining ingredients. Add potatoes, and gently combine. Sprinkle with additional paprika, if desired. Serve at room temperature or chilled.
CAJUN SHRIMP
Steps:
- Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
- Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g
CAJUN SHRIMP STEW
Make and share this Cajun Shrimp Stew recipe from Food.com.
Provided by Miss Annie
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make a roux by browning flour in hot oil over medium heat, until you get the desired color. Do not burn! (If you burn it, throw it away and start over).
- Add water gradually, stirring constantly.
- Add onions and green bell pepper.
- Allow to simmer 30 minutes, stirring occasionally. (Gravy should be thick).
- Add shrimp, salt, pepper, and chopped green onions.
- Cook for 20 minutes or until shrimp are done.
Nutrition Facts : Calories 683.2, Fat 43.6, SaturatedFat 6, Cholesterol 441.7, Sodium 514.5, Carbohydrate 20.8, Fiber 1.2, Sugar 1.3, Protein 50.2
NEW ORLEANS SHRIMP STEW
In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.
Provided by Cajun Kitchen
Categories Gumbo
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make a roux by heating oil on medium-high heat in stock pot.
- Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
- Add chopped vegetables and stir immediately.
- Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
- Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
- Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
- Add raw shrimp and simmer on medium heat for 15 minutes.
- Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.
Nutrition Facts : Calories 280.9, Fat 8.3, SaturatedFat 1.1, Cholesterol 143.2, Sodium 852.4, Carbohydrate 31.9, Fiber 2.3, Sugar 4.2, Protein 19.2
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- Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.
- Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)
- Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.
EMERIL'S CAJUN SHRIMP STEW: A HEARTY ONE-POT WONDER
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- Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes.
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