Creole Shrimp Stew Food

SHRIMP CREOLE

Steps:

• Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
• Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
• In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
• Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
• Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
• Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
• Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

SHRIMP AND POTATO STEW

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.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE SHRIMP STEW

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

CREOLE SHRIMP

Steps:

• Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

SHRIMP STEW

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.

BAYOU SHRIMP CREOLE

Steps:

• In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
• Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
• Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
• Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
• Simmer 30 minutes, stirring occasionally.
• Add the wine and reduce by half, another 15 minutes.
• Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
• Taste all along the way, re-season according to your tastes.
• I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
• As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
• Add the green onions, and parsley and serve over rice.

CREOLE SHRIMP STEW

Steps:

• Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
• Blend in flour and whisk until it burns a peanut brown color.
• Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
• Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
• Stir to blend mixture into a roux.
• Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
• Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
• Serve hot over hot rice. 4 servings.

SHRIMP CREOLE III

Steps:

• In a large heavy iron pot; medium heat, pour in olive oil and saute onions, celery, bell pepper and garlic until well wilted. Add flour and tomato puree and stir together. Gradually pour in 10.75 ounces of water.
• Cook for 15 minutes, stirring occasionally. Pour in diced tomatoes and wine; cook for 15 minutes.
• Season with hot sauce, Cajun seasoning, salt and parsley. Stir in the shrimp. Cover and cook over low heat for 30 minutes. Meanwhile, in a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When the dish is done, let it sit for 10 minutes. Serve over the cooked rice.

NEW ORLEANS SHRIMP STEW

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.

CREOLE SHRIMP AND SAUSAGE STEW

Steps:

• Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
• Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
• Add broth and tomatoes; bring to a boil.
• Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
• Sprinkle with parsley.

CREOLE JAMBALAYA STEW

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.

LOUISIANA SHRIMP STEW

Steps:

• Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
• In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
• Add tomato paste and stir until mixed.
• Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
• Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
• Serve over hot rice.