Creole Potato Stew Food

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SHRIMP AND POTATO STEW



Shrimp and Potato Stew image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 1/2 quarts, 8 servings

Number Of Ingredients 24

2 pounds shrimp, peeled and deveined, shrimp shells reserved
2 teaspoons Essence, recipe follows
1 cup plus 1 tablespoon vegetable oil
1 bay leaf
1 1/4 cups all-purpose flour
1 large onion, finely chopped
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
3 large baking potatoes, peeled and cut into 2-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 links (12 to 16-ounces) andouille sausage, diced
1/4 cup sliced green onions
1 long red chile pepper
Cooked white rice, for serving, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the shrimp with the Essence and transfer to the refrigerator until needed.
  • Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
  • In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CREOLE SHRIMP STEW



Creole Shrimp Stew image

Traditional New Orleans Creole Shrimp Stew is made with a brown roux and tomato sauce/paste, giving it a reddish orange appearance and a truly unique and delicious taste. Shrimp is the most traditional seafood used in this dish but crawfish, lump crabmeat or scallops can also be used.

Provided by Donna Graffagnino

Categories     Seafood

Time 1h

Number Of Ingredients 18

2 lb medium shrimp (61-70 ct), peeled and deveined
2 Tbsp butter for roux
3 Tbsp flour for roux
***or*** 3 tablespoons store bought roux
1 c onions, chopped
1 bunch green onions, sliced thin
3/4 c celery, chopped or 1 tsp powdered celery
1/2 red or green bell pepper chopped, or 2 tsp powdered bell pepper
4 clove garlic, minced
1 can(s) 6 oz tomato paste
1 can(s) 15 oz tomato sauce
1 Tbsp worcestershire sauce (lea & perrin's)
3-4 c shrimp or chicken stock, as needed
2 Tbsp dried parsley, chopped or 4 tbsp fresh
1 Tbsp dried basil, chopped or 2 tbsp fresh
1/2 tsp cayenne pepper
cooked white rice
fresh chopped basil for garnish

Steps:

  • 1. Cook a pot of white rice, drain, rinse once with cold water to stop cooking process and set aside.
  • 2. In large saucepan or medium stockpot, over medium heat, make a medium brown roux with 2 T. butter & flour, stirring constantly. (See Note below) ***If you can find Roux in a jar at the grocery store, use that to make this quick and easy.***
  • 3. Once roux reaches color slightly darker than peanut butter, reduce heat to medium low and add onion, green onion, garlic, bell pepper, celery, parsley to the roux and stir very frequently until vegetables are tender. I like to keep mine in the roux mixture for 15-20 minutes. Vegetables will start to blend with roux to make a paste - that's when it's ready for the next step.
  • 4. Add tomato paste and sauce; stir to blend in with seasoning mixture and reduce heat to lowest setting. Let flavors blend, stirring frequently for 10 minutes.
  • 5. Begin adding stock as needed, stirring constantly to keep smooth. As it heats up and thickens add more stock to reach a medium soup consistency. Simmer for at least 20 minutes, but the longer you simmer it, the better it gets. Keep heat on low and stir frequently. If sauce starts to get too thick add a little stock or water. Add creole seasoning and taste - add salt, pepper & adjust seasonings as needed.
  • 6. Add the raw shrimp and cook for 10 minutes until shrimp are completely cooked and start to curl up. If using pre-cooked crawfish or lump crabmeat add that about 5 minutes before you're ready to eat and heat through. Taste again and adjust seasonings because the shrimp will absorb some of the salt from the sauce. Serve in deep bowl over white rice and french bread. Garnish with chopped fresh basil if desired.
  • 7. *NOTE: You can make a roux in a 4 cup glass measuring cup in the microwave. Combine butter and flour, and nuke on high at 30 second intervals, stirring after each. Cook until desired color. I like to stop my roux at the peanut butter color stage. *TIP: DON'T throw away those shrimp heads and peels. Freeze them in a little water and save until you have enough to make shrimp stock.
  • 8. *OPTIONS: You can substitute shrimp with crawfish tails, lump crabmeat and/or scallops

SHRIMP STEW



Shrimp Stew image

Provided by By Chef Nathan Richard

Number Of Ingredients 26

2 pounds medium fresh shrimp, shells and heads on
6 cups water
1 yellow onion, quartered
2 dried bay leaves
1 tablespoon salt
½ cup vegetable oil
½ cup all-purpose flour
1 cup chopped yellow onion
½ cup chopped green bell pepper
½ cup chopped celery
¼ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Cajun Potato Salad (recipe follows)
3 pounds red potatoes, quartered
2 tablespoons plus ¼ teaspoon kosher salt
1 cup Duke's mayonnaise
3 hard-cooked eggs, peeled and chopped
3 tablespoons apple cider vinegar
½ cup sweet pickle relish
1½ teaspoons sweet pickle juice
1½ teaspoons yellow mustard
1½ teaspoons Creole mustard
½ cup chopped green onion
¼ cup chopped parsley
½ teaspoon ground black pepper
Pinch of Spanish paprika

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.

CREOLE JAMBALAYA STEW



Creole Jambalaya Stew image

This jambalaya stew is a favorite every year for Lenten soup suppers at church...

Provided by Suebee

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 5h

Yield 8

Number Of Ingredients 11

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
2 stalks celery, sliced
1 large green bell pepper, coarsely chopped
6 cloves garlic, minced
2 teaspoons Creole seasoning
½ pound andouille sausage, sliced
½ pound turkey kielbasa, sliced
1 cup uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
  • Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
  • Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g

CREOLE PORK STEW



Creole Pork Stew image

This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

Provided by Luby Luby Luby

Categories     Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

1/2 cup oil
1/2 cup flour (heaping)
2 cups onions, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 medium green bell pepper, chopped
2 lbs boneless pork, cut in 1-inch pieces
1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link)
2 tablespoons olive oil
8 cups chicken broth (2-32 Ounce containers)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
salt
black pepper
white pepper
ground cayenne pepper

Steps:

  • Season cubed pork to taste.
  • Heat olive oil in large heavy dutch oven over medium heat.
  • When oil is hot add half of the cubed pork and brown well.
  • Remove and brown the other half then set aside.
  • Add sausage to brown lightly then set aside with pork.
  • Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
  • Add chicken broth and bring to a simmer.
  • Cook for 5 minutes.
  • In a large heavy stock pot heat 1/2 cup oil until hot.
  • Add flour, stirring quickly.
  • Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
  • Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
  • Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
  • Stir until the broth is incorporated into the roux.
  • Cover, lower heat and simmer gently for 45 minutes.
  • Add reserved pork and sausage and return to a simmer.
  • Simmer covered for 30 minutes or until pork is tender.

SLOW COOKER CREOLE CHICKEN STEW



Slow Cooker Creole Chicken Stew image

This delicious stew could be the answer to, "what's for dinner?"

Provided by The Gracious Pantry

Categories     Main Course

Time 4h20m

Number Of Ingredients 15

2 tbsp. olive oil
2 cups onion ((chopped))
2 cups celery ((chopped))
2 cups green bell pepper ((chopped))
6 medium garlic cloves ((chopped))
1 (6 oz.) can organic tomato paste
2 (15 oz.) cans organic chopped tomatoes
1 cup low sodium chicken broth
2 tsp. Cajun seasoning
¼ tsp. ground black pepper
2 medium bay leaves
1 tsp. dried thyme
3 lbs. skinless, boneless chicken thighs
fresh chopped parsley and scallions ((for garnish))
hot sauce ((optional))

Steps:

  • Heat oil in a large skillet and add onion, celery, bell pepper, and garlic; sauté on medium heat 5-7 minutes, until fragrant.
  • Add tomato paste and mix into vegetables; cook 2 minutes.
  • Spoon vegetables into slow cooker.
  • Add chopped tomatoes, chicken broth, Cajun seasoning, pepper, bay leaves and thyme.
  • Stir ingredients together to mix well.
  • Submerge chicken thighs in sauce.
  • Cover and cook on low for 4 hours.

Nutrition Facts : Calories 274 kcal, Carbohydrate 8 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 161 mg, Sodium 185 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ROASTED CREOLE POTATOES



Roasted Creole Potatoes image

My family loves this very versatile recipe. It can be eaten as a main dish, a side dish, or mixed with eggs for a great breakfast dish. Delicious!

Provided by carina

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Yield 6

Number Of Ingredients 9

2 pounds cubed white potatoes
12 ounces andouille sausage, sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon Creole seasoning
1 tablespoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
  • Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 32.1 g, Cholesterol 32.5 mg, Fat 21 g, Fiber 4.5 g, Protein 10.6 g, SaturatedFat 6.2 g, Sodium 758.1 mg, Sugar 2.5 g

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