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Shrimp Stew Recipe

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This recipe for Shrimp Stew, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon from The Kitchen of Gertrude Siears Duhe'


2 pounds med-large shrimp,
2- 16 oz. cans Cajun stewed tomatoes (chop them good)
2 med. onions chopped
1 bell pepper chopped
2 stalks celery diced
2 cloves garlic diced
1/2 cup chopped green onions
handful of chopped fresh parsley
2 bay leaves
Salt & Pepper
Creole seasoning
Louisiana Hot Sauce (optional)
1 cup water
2 tbs. flour
3 tbs. oil
6 -8 hard boiled eggs
Cooked white rice

In a large pot, make a roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the bell pepper and celery and sauté for another 15 minutes. Stir in the tomatoes, garlic and bay leaves and continue to cook for 30 - 40 minutes on a med-low fire stirring frequently.
Add the water; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes.

Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp and simmer for about 2 to 5 minutes [larger shrimp = more time] stirring frequently. Taste and add seasoning as needed. Add the hard boiled eggs, cut in half lengthwise.

Personal Notes:
Personal Notes:
Never understood why Mamma added the hard boiled eggs to this, but it sure made it good. I've had this cooked without the eggs and I can tell you it's not nearly as good! ENJOY!




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