Simple Cuisine Menu Audry's Shrimp Stew :: So Tasty

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Audry's Shrimp Stew

"This is a recipe taught to my by way of my mom-in-law, Audry Falgout. It has a brilliant taste and for being a South Louisiana recipe in well pro however not overly seasoned. The darker you prepare dinner your roux, the deeper the taste. This might also look like a long term to cook dinner shrimp however it works. In our circle of relatives it's miles usually served over hot cooked rice with potato salad at the facet."

Ingredients :

1/three cup vegetable oil
half of cup all-cause 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
1/2 teaspoon salt
1/four tablespoon ground black pepper

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H30M

Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot however no longer smoking. Add flour unexpectedly and stir constantly until the roux is golden brown. (Note: do now not cook the roux too rapid. If black flecks seem, the roux is burned and you should discard and begin over. It can also take 45 mins to at least one hour to make the roux. The end result is really worth the time.)
Add the onion to the roux and cook dinner, stirring constantly, until onion is soft and light brown.
Lower heat to simmer and add the shrimp and cook for approximately 10 mins. Slowly stir in the water. Raise heat to medium and hold cooking till the stew reaches a boil. Stir within the inexperienced bell pepper, celery, parsley, salt and pepper.
Turn warmth right down to a simmer and cook dinner for about 30 to forty minutes to combination flavors. Taste and adjust seasonings.

Notes :

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