I had zero intentions of cooking today. But, good things happen sometimes. It’s June and 87 degrees outside today, but I’m making a stew! Thank God for central air conditioning!
I like to mix chicken and shrimp stock for this stew. The flavors love each other. Since, this was so impromptu, I only had baby shrimp in the freezer. I was planning to use them for egg rolls, but oh well! Do yourself a favor and use bigger shrimp.
Baby shrimp or not, this stew is delicious! Spicier the better for me! I hope you make it!
- 1 lb shrimp
- 1 lb smoked sausage (sliced, browned, and drained of grease)
- 1 onion
- 1 bell pepper
- 1 celery
- 3-4 potatoes
- 2 jalapeno peppers (seeded)
- 1/2 cup all purpose flour
- 1/3 cup vegetable oil
- 2 cups chicken stock
- 2 cups shrimp stock
- 1 T onion powder
- 1 T garlic powder
- 2 T liquid crab boil
- cajun spices to taste
- fresh parsley
- Heat oil in a pot
- Whisk in flour and 1 T cajun seasoning
- Continue to whisk on medium heat until roux is a dark peanut butter color
- Add in chopped onion, bell pepper, celery, and jalapeno peppers.
- Stir in sausage and stocks
- Add in onion and garlic powders
- Bring to a simmer and lower heat
- Cook, uncovered for 15 mins.
- Peel and dice potatoes
- Add them to the stew and cook until tender
- Season to taste
- Toss shrimp in the crab boil and add to the pot
- Continue to simmer until shrimp are cooked
- Add in parsley
- Serve over warm rice
- If stew is too thick, add more stock.