Shrimp are at the heart of this tasty shrimp stew.
Rich, aromatic brownish-red gravy, delicately sauteed onions and peppers, tender mushrooms and potatoes with succulent shrimp can only point to an all-time southern Louisiana favorite---Cajun shrimp stew. Served in fancy restaurants and small diners alike, the key to this popular dish is its rich, distinct seafood flavor, which comes in part from the shrimp. For this recipe, the best shrimp to use are fresh, medium-sized Gulf shrimp. The addition of cooking sherry and gumbo file also adds to the seafood flavor of this stew.
Instructions
1. Melt butter in the soup pot on medium-high heat. Stir in onion, bell peppers, celery and garlic. Sautee until tender.
2. Slowly add in the flour. Stir continuously until flour, butter and vegetable mixture begins to brown.
3. Add cooking sherry, stirring constantly. Once the mixture begins to thin into a gravy-like texture, add the can of stewed tomatoes. Stir, add water and then reduce heat to medium. Cover and let cook the mixture for about 30 minutes.
4. Add potatoes, carrots, mushrooms, thyme, cayenne pepper, sage and gumbo file. Stir well. Cover and allow to cook for 30 more minutes on medium heat or until carrots and potatoes soften.
5. Add 1 lb. shrimp, stir and allow to cook on low for approximately 20 minutes. Do not allow stew to cook much longer than this after you add the shrimp because you run the risk of overcooking them.
Tags: allow cook, cooking sherry, gumbo file, mixture begins, seafood flavor