How to make New Orleans Shrimp Stew

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a budget-friendly protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a cost-effective alternative.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Regular onions are more economical.

Peel and quarter the potatoes, then place them in a bowl of cold water with 1 teaspoon of vinegar.

Slice the smoked sausage into thick slices, then quarter those slices.

Peel the shrimp and remove the black string from the back, rinsing the shells in cold water.

In a pot, add 2 quarts of water, 1/4 teaspoon of salt, 1 teaspoon of Tony Satter's Creole seasoning, and 1 teaspoon of Chef Paul Prudhomme's seafood magic; stir.

Add the shrimp heads and shells to the pot and let it simmer for 1 hour and 20 minutes.

Strain the shrimp stock through a mesh strainer into a bowl, discarding the heads and shells; you should have about 4 cups of stock.

In a large pot, heat 1/4 cup of canola oil over medium-high heat for 2 minutes.

Add 1/4 cup of flour to the hot oil and stir continuously for 6 minutes until it turns brown.

Add 1 cup of chopped yellow onion, 2/3 cup of chopped celery, 2/3 cup of chopped bell pepper, and 2 tablespoons of chopped garlic; sauté for 10 minutes, stirring every 2 minutes.

Add the sliced smoked sausage and sauté for an additional 3 minutes.

Season with 1/4 teaspoon of salt, 1 teaspoon of Tony Satter's Creole seasoning, 1 teaspoon of Chef Paul Prudhomme's seafood magic, and 2 teaspoons of thyme; stir well.

Pour in the 4 cups of shrimp stock and taste for seasoning, adjusting if necessary.

Add the potatoes and stir; reduce heat to medium-low and cover, letting it simmer for 20 minutes.

After 20 minutes, stir in the shrimp and cover, simmering for an additional 3 minutes.

Turn off the heat and let the stew sit overnight for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens