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Shrimp Stew

The iconic duo, shrimp and rice, are together once again for this authentic Cajun crowd pleaser.

Course Main Course
Cuisine Cajun


  • 1 cup prepared dark roux
  • 1/2 cup onions chopped
  • 1/2 cup bell peppers chopped
  • 1/2 cup green onions chopped
  • 1/4 cup parsley chopped
  • 3 cloves garlic minced
  • 2 lbs shrimp peeled and deveined
  • 3 cups hot water used in the beginning
  • 1/2-1 cup hot water (if needed at the end)
  • 1-1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper
  • Cajun seasoning to taste
  • 4 cups Cajun Country Long Grain Rice cooked


  • Combine the dark roux and the 3 cups of water. Cook on high heat until roux is dissolved and it comes to a rolling boil — be sure to continue to stir so it doesn’t stick.
  • Add onions, bell peppers and garlic. Cook until vegetables are clear.
  • Simmer for 20 minutes.
  • Add in shrimp, green onions, parsley and seasoning to taste. Cook on high for 5 minutes.
  • If too thick, add ½ – 1 cup of water for the right consistency.
  • Serve over Cajun Country Rice.