Cajun Shrimp Stew – Hearty stew is made with a basic roux, Cajun spices, potatoes, and shrimp. It’s a perfect soup for those cold nights and to celebrate Mardi Gras!

close up pf cajun shrimp stew in a shallow bowl with a scoop of white rice on top

A comforting stew is just what you need on those cold winter nights. But I’m a little bored of the typical beef stew. With Mardi Gras around the corner, I am craving those Cajun-inspired flavors. Why not change things up a bit and use shrimp instead?

This Cajun Shrimp Stew was everything I wanted in a stew – flavorful, comforting, and loaded with starchy potatoes. It’s just the recipe to try if you’re also looking for something new!

two shallow bowls of cajun shrimp stew with scoop of rice on top

Tips & Tricks

Don’t rush the roux. The roux takes time to darken. Don’t get impatient and turn up the heat or add the onions when the roux is too light. This is the foundation of the stew so it must be cooked to build the flavor, but without burning it.
Add the stock slowly. Once the roux is ready, the stock is added little by little to create the stew. To ensure the stew stays slightly thick, the stock/broth needs to be added slowly – otherwise, the roux could break.
Cut the potatoes evenly. To ensure the potatoes cook evenly, make sure you cut them all the same size.

Print Recipe

Cajun Shrimp Stew

Name: Cajun Shrimp Stew
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1 cup vegetable oil; 1½ cups all-purpose flour; 2½ cups diced white onion; ¼ cup minced garlic (about 12 cloves); 4 cups fish stock; 6 cups chicken stock; 2 bay leaves; 1 teaspoon ground black pepper; ½ teaspoon cayenne; ¾ teaspoon dried thyme leaves; 4½ teaspoons salt (divided); 3 pounds red potatoes (cut in 2-inch chunks); 2 pounds large shrimp (peeled and deveined); ¼ cup chopped green onion; 2 tablespoons chopped fresh parsley; 8 cups steamed white rice (for serving)

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Servings: servings

Ingredients

1 cup vegetable oil
1½ cups all-purpose flour
2½ cups diced white onion
¼ cup minced garlic about 12 cloves
4 cups fish stock
6 cups chicken stock
2 bay leaves
1 teaspoon ground black pepper
½ teaspoon cayenne
¾ teaspoon dried thyme leaves
4½ teaspoons salt divided
3 pounds red potatoes cut in 2-inch chunks
2 pounds large shrimp peeled and deveined
¼ cup chopped green onion
2 tablespoons chopped fresh parsley
8 cups steamed white rice for serving

Instructions

Grab a large stock pot or Dutch oven and set over medium heat. Add oil and let it get hot. Once hot, add flour and whisk together until smooth. Continue whisking to cook the roux for about 10 minutes or until it turns a little darker than the color of peanut butter.
Add the onion and whisk together with the roux. Cook until the onions soften, about 6 minutes. Add the garlic and cook for 1 more minute, making sure not to burn it. Add the stock about 1 cup at a time, whisking after each addition and letting the mixture thicken up before adding the next cup. Bring the mixture to a gentle boil.
Add bay leaves, pepper, cayenne, thyme leaves, and 4 teaspoons of salt. Stir together and then reduce heat to low so that it's just barely simmering. Cook for about 35 minutes, stirring occasionally so that the bottom does not burn.
Add the diced potatoes to the stew. Cook uncovered until the potatoes are tender, about 30 more minutes. Season the shrimp with remaining ½ teaspoon of salt. Add shrimp to the stew, along with green onion and parsley. Cook until the shrimp are cooked and pink, about 4 minutes. Remove the bay leaves and serve with steamed white rice.