Cajun Shrimp Stew Food

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CAJUN SHRIMP STEW



Cajun Shrimp Stew image

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

3/4 cup flour
3/4 cup oil
1 quart water
1/4 cup bell pepper, chopped
1/2 cup onion, chopped
2 lbs shrimp, peeled and cleaned
1/4 cup green onion, chopped, with some tops
salt, to taste
pepper, to taste

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

SPICY CAJUN SEAFOOD STEW



Spicy Cajun Seafood Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (1 1/2 cups)
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 bell peppers, red and/or green, chopped (about 2 1/2 cups)
1 onion, chopped (about 1 1/2 cups)
One 8-ounce bottle clam juice
One 15-ounce can diced tomatoes
1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces
1 pound peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley leaves
Kosher salt
Cooked white rice, for serving

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.

CAJUN SHRIMP AND SAUSAGE STEW



Cajun Shrimp and Sausage Stew image

Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice.

Provided by Chef PotPie

Categories     Healthy

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 lbs large raw shrimp, peeled and deveined
3 large onions, cut into 1-inch pieces
3 (14 1/2 ounce) cans diced tomatoes and green chilies
5 celery ribs, cut into 1-inch pieces
3 green bell peppers, seeded and cut into 1-inch strips
6 garlic cloves, chopped and divided
1 (1 lb) package spicy smoked sausage, sliced
3 cups uncooked jasmine rice
6 green onions, chopped
1 cup chopped fresh parsley
2 tablespoons cajun seasoning
1/4 cup cornstarch

Steps:

  • Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp.
  • Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.
  • Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.
  • Meanwhile, prepare rice according to package directions.
  • Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat.
  • Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.

Nutrition Facts : Calories 538.1, Fat 14.6, SaturatedFat 4.5, Cholesterol 261.2, Sodium 1936.6, Carbohydrate 63.4, Fiber 3.7, Sugar 3.4, Protein 36.2

CAJUN SEAFOOD STEW



Cajun Seafood Stew image

Make and share this Cajun Seafood Stew recipe from Food.com.

Provided by Denise Chase

Categories     Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 lb hot Italian sausage
1 lb white fish fillet, cut into 1 inch pieces (haddock, perch, etc.)
1 lb sea scallops
1 lb shrimp (approx 30/lb, peeled & deviened)
2 red bell peppers, chopped (small pieces)
2 stalks celery, chopped (small pieces)
1 large onion, chopped (small pieces)
1 tablespoon basil leaves, crushed
1 tablespoon oregano leaves, crushed
2 -3 cloves garlic, crushed
4 (15 ounce) cans diced tomatoes

Steps:

  • Heat oil in large stock pot.
  • Add sausage and cook until browned.
  • Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
  • Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
  • Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
  • Serve over fettucini or w/ fresh sourdough bread.

Nutrition Facts : Calories 431.4, Fat 18.3, SaturatedFat 5.9, Cholesterol 199.6, Sodium 1415, Carbohydrate 21.5, Fiber 4.2, Sugar 10.7, Protein 44.9

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