Cajun Shrimp Stew

I don’t know why this is called Cajun Shrimp Stew except for maybe the original recipe calls for okra which just blech, ok?  I’m a good little vegetable consumer but okra and beets are two that I will never eat...I’m not so fond of eggplant either but neither here nor there. 

One of my friends ate a bowl of this at my house, liked it and revised it a bit.  She adds sausage and chicken to make it more of a semi jambalaya.  It’s a recipe you can do pretty much what you want with really.  It’s just so freakin’ tasty and easy and pretty much image everybody has most of the ingredients on hand.

Ingredients:

1 small-ish onion, chopped
3 or 4 or 5 celery stalks, chopped
5 TBSP butter
5 TBSP flour
1 packet G. Washington Gold
salt
white pepper
1/8 - 1 tsp cayenne pepper (to taste basically)
1 TBSP dry parsely or 3 TBSP fresh
1/2 tsp thyme—I use powdered.  You can use fresh but I never have it so I don’t know how much.  I don’t use regular dry thyme because it doesn’t get soft when it cooks and I don’t like how it kind of pokes your mouth.  If you do use it, use 1 tsp and kind of crush it up a bit.  Powdered thyme is stronger, obviously.

2 cans low or no sodium chicken broth
2 cans (or more if you like) minced or chopped clams with liquid
1 large can stewed tomatoes
Tabasco
Frank’s RedHot Hot Sauce

1 lb shrimp, cleaned, tails off—I just use frozen large size shrimp thawed with tails removed

Directions:

Melt butter and add the onions and celery.  Cook until translucent.  Combine flour, G. Washington and spices.  Add all at once to celery and onion.  Cook and stir 5 minutes.  Add broth and clams with liquid.  Add tomatoes and juice, breaking up tomatoes with your fingers.  Bring just to a boil.  Season with tabasco and RedHot to taste.  You can make it as hot or mild as you like.  Turn off the heat and add the thawed shrimp.  Let stand 20 minutes or so.

I serve it in a bowl over hot white rice.  Serves 4-6 people depending on how much you pig down.

You really have to try this though.  Whatever you add...chicken, sausage, yucky okra...it’s just a really quick to make, low prep, tasty dish.  Since you really don’t have too much of a recipe to follow, you can add, subtract and adjust pretty much every ingredient.  I love this stuff.

Posted by Donna on Sunday, May 02, 2010 at 02:07 PM
Filed in: Fish & Seafood • Soups & Stews • ◊ Permalink
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