Perusing Emeril’s Sizzling Skillets and Other One-Pot Wonders cookbook was like having coffee with an old friend. Here in Colorado, crisp fall breezes arrived with the desire for warm, hearty dinners so Emeril’s Cajun Shrimp Stew is the perfect way to get the party started.
Emeril’s Cajun Shrimp Stew courtesy of The Secret Ingredient
Following Important Cajun Shrimp Stew Traditions
This comforting shrimp stew is a Cajun dish many home cooks in Louisiana enjoy, especially during the Lenten season.
Some recipes include simmering hard boil eggs in the shrimp stew creating an even heartier meal.
The secret is getting the roux to the right color . . . about a notch darker than peanut butter should do the trick. And don’t be tempted to skip the important step of starting with a homemade shrimp stock, it makes all the difference in the world.
Rich Shrimp Stock provides a fortified base for this stew.
Layer vegetables and seafood within the savory flavor of shrimp stock to discover the real secret behind the recipe.
Unlike some comfort food, this dish is warming, but not heavy. In the second photo, notice the yellow carrots and celery added for part of the potatoes—we mix in more vegetables every chance we get.
Easily customize the stew for spice, vegetable preference and food sensitivities like shellfish allergies or gluten-free diets (shown below).
When you pull out the Dutch oven you know there will be plenty to share, so invite someone to join you for dinner.
- 1 cup vegetable oil (avocado oil is healthier choice)
- 1 ½ cups all-purpose flour
- 2 ½ cups finely chopped onion
- ¼ cup minced garlic (about 12 cloves)
- 10 cups Rich Shrimp Stock (pg 173)
- 2 bay leaves
- 1 ¼ teaspoons freshly ground black pepper
- ¾ teaspoon cayenne
- 2 teaspoons chopped fresh thyme leaves
- 1 ½ tablespoons kosher salt
- 3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces
- 2 pounds small or medium shrimp , peeled and deveined
- ¼ cup chopped green onion , green part only
- 2 tablespoons chopped fresh parsley leaves
- Steamed long-grain white rice , for serving
- Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes.
- (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes.
- Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.
- Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)
- Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.
How to make Emeril’s Cajun Shrimp Stew Gluten-Free:
Sometimes recipes are avoided due to food sensitivities like gluten intolerance, and one reader commented she has a shellfish allergy.
Here are a few adjustments to accommodate those needs so anyone can enjoy this savory stew:
1. Sweet rice flour
2. Any firm fish like cod or sea bass can substitute for the shrimp; simply cut into manageable pieces and cook it in the same manner (briefly). Use fish carcass or heads rather than shrimp to make the fish stock—ask your local fish market for such scraps.
More Recipes from Emeril’s Sizzling Skillets and Other One Pot Wonders:
Emeril’s Rich Shrimp Stock: Getting Ready for Cajun Shrimp Stew
Emeril’s Butternut Squash Lasagna with Italian Sausage and Sage: One-Pot Wonderful
Emeril’s Rigatoni with A Beefy Mushroom Gorgonzola Sauce: Or Something Like That
Emeril’s Spicy Vegetable Coconut Curry: Main or Side Dish
Emeril’s Turkey Club Casserole: One-Dish of Delicious
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Kieran H says
After making the wonderful shrimp stock,I feel that the quantity of onion and garlic in this obliterated any flavor from the stock. In fact the day after I have lingering garlic tongue after scrubbing it for 5 minutes. One cup of onion and 6 cloves would be fine.
Judy Purcell says
Hi Kieran, thank you for taking the time to stop back by and let us know your experience with this recipe. Emeril is not shy about garlic and it is understandable the amount here would not be for everyone. Thank you for your feedback, I am confident it will be helpful for future readers.
Queen Tee says
Just masde this last night and it was amazing!
Judy Purcell says
Thank you so much for taking the time to come back and let us know how the recipe turned out for you! Makes my day! 🙂
Alea Milham says
This stew looks wonderful! I love one pot dishes, not only does it mean less work, but so often they are hearty and comforting dishes. This looks like the perfect meal for a cool fall evening. Thank you for sharing this recipe with the Hearth and Soul Hop.
Swathi says
This shrimp stew looks awesome. i love the cajun spice. thanks for sharing with Hearth and soul blog hop.
Karen says
It must be the weather that has us cooking Cajun dishes. The stew sounds great. It was interesting that some people cook eggs in it. Traditions like that are so interesting.
Judy says
Yes, I agree–comfort foods and spice warm the belly this time of year. I still have your Spicy New Orleans Shrimp highlighted in my in box…haven’t had as much time the last few days, but I’ll hang on to it ’til I can.
Stefanie says
That looks amazing! As well as the shrimp stock in the previous post. I love Cajun food, though it’s been a while since I’ve had some… gotta give this a try. And so convenient in only 1 pot!
Raymund says
Why oh why I have to see this post 4 hours before my next meal! Stomach is now complaining
diabeticFoodie says
Beautiful! Love how you plated this.
kat says
That’s the perfect “I’m so lazy, I don’t wanna do dishes” meal! 🙂
Savory Simple says
This looks like the perfect one pot dish! I will have to try this.
Rachel @ Not Rachael Ray says
Looks like it came out great!
The Teenage Taste says
Mmmm…this looks delicious! I love Emeril’s recipes!
frugalfeeding says
It looks really delicious, really simple but effective. I adore one pot dishes and this looks perfect.
Cajun Chef Ryan says
“Aieeeee……looks like you got some Cajun shrimp stew there charie! ”
That was my Cajun accent…can you hear it?
Love your take on this great dish!
Bon appetit!
Rufus' Food and Spirits Guide says
Love the deep rich color, and the shrimp. So wonderful. For years we had a friend that brought us shrimp from the Gulf, when she visited. It’s about 8 hours away. Man we went through withdrawl. Couldn’t eat store-bought for years.
ChgoJohn says
This looks just incredible! That Emeril. When he does it right, he does it RIGHT!
Miss @ Miss in the Kitchen says
Looks fabulous! My kids are begging for this one, shrimp is a real treat around here.
Nelly Rodriguez says
Oh I love how you served it with rice! And thanks for the substitution guidelines, great ideas!