Shrimp Stew by The Cajun Ninja

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is a lean protein alternative, while tofu provides a plant-based option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point, while canola oil is more cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some herbal notes at a lower cost.

Heat a large pot on medium-low heat.

Heat another pot with 6 cups of water on low heat.

Season 2 pounds of fresh shrimp with 1/2 tablespoon of Cajun or Creole seasoning and mix to coat.

Cover the seasoned shrimp and place in the fridge.

Prepare the stock by cutting the ends off 2 yellow onions, both ends of 2 sticks of celery, and the white ends of the green onions, adding them to the pot with the shrimp shells.

Add the shrimp shells to the pot and stir.

Increase the heat to bring the stock to a boil.

Add 1/2 tablespoon of Cajun or Creole seasoning, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 bay leaf to the boiling stock and stir.

Cover the pot, reduce heat to a simmer, and let cook for at least 1 hour.

Prepare a roux by adding 2/3 cup of vegetable oil and 1 cup of all-purpose flour to a pot, stirring quickly to combine.

Continue stirring the roux until it reaches a smooth consistency and a tan color, increasing heat slightly as needed.

Lower the heat and strain the stock into a bowl using a sifter, pushing down to extract all juices from the shells and vegetables.

Cover the strained stock with foil to prevent evaporation.

Return to the roux, stirring until it reaches a dark brown color, adjusting the heat as necessary to avoid burning.

Add the prepared vegetables (2 yellow onions, 2 sticks of celery, 1 bunch of green onions, 4 cloves of garlic, and 1 bell pepper) to the roux and stir for about 10 minutes until softened.

Gradually add 2 cups of the stock to the roux, stirring to combine and create a gravy-like consistency, then add 2 more cups of stock, stirring continuously.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens