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| Audry's Shrimp Stew |
"This is a recipe taught to my by my mother-in-regulation, Audry Falgout. It has a tremendous taste and for being a South Louisiana recipe in nicely seasoned however now not overly seasoned. The darker you cook your roux, the deeper the flavor. This can also seem like a long term to prepare dinner shrimp but it works. In our family it's far usually served over hot cooked rice with potato salad at the facet."
Ingredients :
- 1/three cup vegetable oil
- 1/2 cup all-reason flour
- 1 huge onion, diced
- 1 cup small, peeled shrimp
- three cups water
- 2 tablespoons finely chopped inexperienced bell pepper
- 2 tablespoons minced celery
- 1 tablespoon chopped sparkling parsley
- half of teaspoon salt
- 1/4 tablespoon floor black pepper
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 2H30M |
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- Make the Roux: In a heavy bottomed sauce pan, over medium warmness, warmth oil until hot but no longer smoking. Add flour abruptly and stir constantly until the roux is golden brown. (Note: do now not cook the roux too speedy. If black flecks seem, the roux is burned and also you have to discard and start over. It can also take forty five minutes to at least one hour to make the roux. The give up end result is really worth the time.)
- Add the onion to the roux and cook, stirring constantly, until onion is gentle and mild brown.
- Lower warmth to simmer and add the shrimp and prepare dinner for approximately 10 minutes. Slowly stir inside the water. Raise warmness to medium and hold cooking till the stew reaches a boil. Stir in the inexperienced bell pepper, celery, parsley, salt and pepper.
- Turn warmness right down to a simmer and cook for about 30 to forty minutes to combo flavors. Taste and modify seasonings.
Notes :
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