Shrimp stew louisiana

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shrimp and rice in a sauce being stirred with a spoon

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"

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the best new orleans's shrimp croquet recipe in a pot with a wooden spoon

11 reviews · 40 minutes · Serves 4 · A Louisiana classic recipe for Shrimp Creole that is loaded with stewed tomatoes, the holy trinity of onion, bell pepper, and celery, jumbo shrimp, and gets a spicy kick from some hot sauce! Serve… More

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a pot filled with soup and shrimp on top of a stove burner next to a spoon

Shrimp Stew 😋 #seafood #shrimpstew #stew #souprecipe #recipe #dinner #dinnerideas #cajunfood #soulfood #homemade #cooking ##dinner #seasonings #spices #louisianafood #louisiana #food #foodie...

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a large pot filled with shrimp and sauce

Sharing The Best Shrimp Creole recipe! I’ve been making this Shrimp Creole recipe for clients for as long as I’ve been a personal chef, and it's always a hit! This beloved New Orleans dish is super easy to make, doesn't require a roux, and can be on the table in about 45 minutes for a taste of the Big Easy any night!

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a plate with rice, meat and vegetables on it next to broccoli florets

This was a Lent meal when I was growing up, now we have it anytime. This is the basic brown stew gravy, so you can make this dish with any seafood or meat. Meatball stew or pork stew can also be made from this basic recipe. Boiled eggs are also a wonderful addition. One of our classics - first you make a roux - the new trend now is first you buy a jar of roux.

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shrimp and poached egg stew in a skillet with rice on the side

This rich shrimp and poached egg stew is a traditional dish from southern Louisiana so, of course, it starts with a roux and the holy trinity of onion, bell pepper and celery. It is thick and delicious and, if seasoned with ample cayenne, as spicy as God intended it should be. You can, of course, leave the eggs out and you’ll still have a divine shrimp stew, but I encourage you to give it a try Papa Tom’s way. Eggs are relatively inexpensive and shrimp are not. They are a delicious way to…

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