Creole Shrimp Stew


  • 2 tbs canola oil
  • 1 lb of medium shrimp, peeled and deveined
  • 2 tbs flour
  • 2 cloves garlic, minced
  • 1 28 oz can whole tomatoes with juice, chopped
  • 1 16 oz can cream style corn
  • 1/2 cup celery, chopped
  • 1 cup water
  • 1 bay leaf
  • 1 tbs chopped parsley
  • kosher salt and fresh cracked black pepper to taste

This a delicious spicy shrimp stew.

  • Heat oil in a large pot and gradually stir in the flour.
  • Cook and stir over medium heat until chocolate brown in color. (this is the roux)
  • Add the onions, garlic and celery and cook until soft.
  • Pour tomatoes, corn and water into pot.
  • Add bay leaf and parsley.
  • Season with salt and pepper.
  • Simmer at least 1 hour, adding water if the sauce becomes too ¬†thick.
  • Add the shrimp and simmer for 10 minutes.
  • Serve with rice.

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