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Emerils Cajun Shrimp Stew

Cajun shrimp stew pairs tender shrimp with a deeply browned roux and a thick, savory seafood-stock broth. Serve it ladled over fluffy long-grain rice with green onions and parsley.
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Prep Time 20 minutes
Cook Time 1 hour 14 minutes
Standing time 10 minutes
Total Time 1 hour 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cup long-grain white rice
  • 2.25 cup water
  • 0.5 tsp kosher salt
For the stew
  • 0.5 cup vegetable oil
  • 0.5 cup all-purpose flour
  • 1 yellow onion medium, chopped
  • 2 celery ribs, chopped
  • 1 green bell pepper medium, chopped
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 6 cup low-sodium seafood stock
  • 1 tbsp Worcestershire sauce
  • 2 lb raw shrimp large, peeled and deveined
  • 0.5 cup green onions sliced
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the rice
  1. Rinse the rice under cold water until the water runs mostly clear, then drain it.
  2. Combine the rice, water, and salt in a 2-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15–18 minutes, until the water is absorbed and the rice is tender.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Make the stew
  1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat, then whisk in the flour.
  2. Cook, stirring constantly, for 15–20 minutes, until the roux is the color of peanut butter.
  3. Stir in the onion, celery, and bell pepper and cook for 6–8 minutes, until softened.
  4. Stir in the garlic, salt, black pepper, cayenne, thyme, and bay leaves and cook for 30 seconds.
  5. Gradually whisk in the seafood stock.
  6. Stir in the Worcestershire sauce and bring the stew to a boil.
  7. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the stew is thickened.
  8. Add the shrimp and cook for 4–6 minutes, stirring occasionally, until opaque and the thickest shrimp reach 145°F.
  9. Remove and discard the bay leaves, then stir in the green onions and parsley.
  10. Spoon the rice into bowls and ladle the stew over it.

Notes

For a deep, nutty flavor, cook the roux until it reaches the color of peanut butter, stirring constantly. Refrigerate leftovers for up to 3 days; freezing is suitable, ideally with the rice stored separately. For a gluten-free option, use a gluten-free all-purpose flour blend.