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CPA: Certified Pastry Aficionado

Cajun Shrimp Stew

soup· Tailgating Recipes
January 19, 2023

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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
overhead shot of cajun shrimp stew

Tips & Tricks

  1. 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.
  2. 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.
  3. Cut the potatoes evenly. To ensure the potatoes cook evenly, make sure you cut them all the same size.
Print Recipe

Cajun Shrimp Stew

Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time2 hours hrs
Servings: 12 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.

Notes

Recipe adapted from Emeril Lagasse

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6 Comments

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Comments

  1. Baurin says

    June 17, 2025 at 5:53 am

    Recipes and meals that lead to amazing discoveries. Share scratch games with everyone to get their attention. Follow and improve your cooking talents.

    Reply
  2. lunalu says

    April 29, 2025 at 3:54 am

    As someone who’s been in branding for a while, I’ve noticed how quickly logo trends evolve — and staying updated is crucial to keeping a brand fresh and relevant. Just read a fantastic breakdown of upcoming shifts in logo trends branding, and it really opened my eyes. The move toward minimalist yet expressive design, dynamic logos, and AI-generated elements seems to be the next big wave. It’s interesting how trends are now shaped not just by aesthetics but also by tech and user interaction. If you’re redesigning or launching a brand in 2025, this is the kind of insight you can’t afford to miss. The future of logos is flexible, smart, and more personalized than ever.

    Reply
  3. Monkey Mart says

    April 15, 2025 at 3:19 am

    I created this. I couldn’t get enough of it. Smoked sausage, green bell pepper, and celery were also ingredients I included. Onions, bell peppers, and celery are must-haves in my New Orleans-style cooking.

    Reply
  4. eric says

    February 21, 2025 at 4:53 am

    Very detailed recipe for a great Cajun shrimp stew for winter while playing among us and enjoying the dish creates appeal.

    Reply
  5. Zalika N Trufant says

    January 15, 2024 at 11:43 pm

    I made this. It was absolutely delicious. I also added some smoked sausage, green bell pepper and celery. I’m from New Orleans, so onion, bell pepper, and celery are absolutely essential.

    Reply
    • EvanDUKJE says

      April 21, 2025 at 1:34 pm

      https://ilmolino.ua/

      Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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