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Shrimp Stew — 20 Comments

  1. Finally a recipe we can agree on! Well, the stew anyway. The Potato salad is another story. LOL Do y’all eat your salad cold or room temp?

    • Steffi – As Dotter said, this one is made right before we eat and is warm because that way it’s like eating SUPERCHARGED mashed potatoes and gravy, see? Now, potato salad for a barbecue is different–chunkier, cold, more additives!

  2. I’ll be the first to tell ya… in our house, potato salad with gumbo or stew is warm! Mommer forgot that we put boiled eggs mashed up with the potatoes in it too. (Not much mustard… I’m usually the potato salad maker.)

  3. Finally! the shrimp stew recipe I’ve been waiting for. But wait! I’m not going to be there until Friday night. It’ll all be gone by then!

  4. Mmmmmm! This makes my mouth water……all on a night that I am fasting for blood work in the morning. We’re going to have to get some shrimp here in FL and make some of this!

  5. This looks SO awesome! I haven’t cooked a lot of seafood other than grilling shrimp and fish. We used to LOVE fried fished coated in spicy cornmeal, but then my husband had a mild heart attack and we had to really limit the frying. We grill a lot now.

    By the way, that is a perfect looking roux!

  6. I knew I was right!!! For years, recipes I’ve seen wanted you to add the trio in right after you added the oil, I always waited to brown my flour because it wouldn’t brown with the veggies!!! Thank you BW for validating my common sense!! Wonderful pics on how to, that really shows the length & color you are trying to achieve to make a proper roux. I love your recipes. Still waiting for my dirty rice recipe….lol
    Deb

  7. Mais, but that looks good. Just like my Mama made it, only she addedlots of ground red pepper and called it etouffee.

  8. Cooked some for supper tonight! The only thing that would have made it better, is if I could have eaten it hot! I had Oral surgery this a.m. and can’t have anything hot today. There are some leftovers though!

  9. The proportion of roux to onion and other vegetables was wrong. As soon as I added the onion the liquid became a thick paste requiring addition of stock so onions could simmer likewise when I added celery and bell pepper. About a pound and a half of shrimp worked for me.

  10. I love the recepie.. I am also a southern Louisiana native and this is delicious
    .I make this alot..like once a month.. I also add crawfish and crab meat and I use chicken stock but it is so good!!!! Thanks so much would like to see more of ur post…..

    • Jamie! Thanks for stopping down the bayou and leaving a note! Please feel free to read other stuff here. There’s about four years of archived recipes and stories! I’m sure it’s very good with chicken stock as well! Nice to have you here! BW

        • Okay, Jamie, on the Home Page, in the left-hand column is a Drop-down Menu for “Categories”. Click that and choose “Bayou Woman Cooks” and it will take you to a page that looks like this: http://bayouwoman.wordpress.com/category/bayou-woman-cooks/ From there, you can click the titles and go to those pages, OR click “next” and “previous” to move between the pages. They are listed in Chronological order and go back to August 2007!!! Good luck and happy bayou cooking! Let me know if I can be of any help at all! BW

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