I love this shrimp stew. It is a thick seafood stew, not a watery one. It is similar to our chicken stew, more like an étouffée than a beef stew. My mother used to make this for me when I would come home from college–Cajun comfort food at its finest.
- Roux
- 1 lb. shrimp, peeled
- 3 green onions, tops and bottoms separated
- 1 cup parsley
- Salt & pepper
- White rice, cooked
In a large pot, make a medium amount of roux. Add chopped green onion bottoms.
Add shrimp and cook until they are pink, about 20 min. Add salt & pepper, and about 3 pints water.
Stir and bring to a full boil. Boil for about 30 minutes. Add small amounts of water as needed to get a soupy consistency.
Lower heat to a simmer and add parsley and green onion tops. Cook for about 30 min more.
Serve over a plate of cooked white rice.
Optional: 15 min before the stew is done, drop in about 3 raw eggs. Do not break the yolks.
Prep time: 30 min.
Cook time: 2 hours.
Serves: 8.
Notes
Source: Rocky Tabyanan.
