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This tomato and shrimp stew is full of Creole flair with juicy fire roasted tomatoes and plenty of shrimp. The rich roux thickens it perfectly making it a comforting meal you can leave to simmer while you go about your day.
I discovered this stew on a chilly evening and now it’s a regular in my rotation. It always feels like a warm hug in a bowl.
Ingredients
- Butter: for the roux adds richness and depth
- All purpose flour: to create the roux and thicken the stew
- Onion celery bell pepper and garlic: make the classic Creole trinity for flavor foundation
- Fire roasted tomatoes: provide a smoky and robust tomato flavor
- Fresh corn: adds natural sweetness and texture
- Shrimp stock or chicken stock: delivers a savory liquid base
- Creole seasoning blend: brings authentic spice and heat balance
- Red pepper flakes: add a gentle kick adjust to taste
- Fresh parsley: for brightness and garnish
- Shrimp peeled and deveined: for a tender seafood addition
Step by Step Instructions
- Make the Roux:
- Melt butter in a large pot over medium heat. Stir in flour and cook continuously for about 5 to 10 minutes until the roux turns a peanut butter color which builds deep flavor.
- Cook the Vegetables:
- Add onion bell pepper and celery to the roux. Stir and cook for 5 minutes until softened. Add garlic and cook one more minute until fragrant.
- Add Tomatoes Corn and Liquids:
- Stir in fire roasted tomatoes corn stock Creole seasoning and red pepper flakes. Season with salt and black pepper to taste. Mix well.
- Simmer the Stew:
- Bring mixture to a boil then reduce heat to low and simmer uncovered for 30 to 40 minutes stirring occasionally to develop and meld the flavors.
- Cook the Shrimp:
- Add shrimp and chopped parsley to the stew. Simmer gently for 5 minutes or until shrimp turn pink and opaque. For firmer shrimp sear separately and stir in at the end.
- Serve:
- Remove from heat and ladle into bowls. Garnish with fresh parsley and additional red pepper flakes if desired.
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I love how the shrimp stays tender and juicy in the stew which reminds me of summer evenings with friends by the bayou
Storage Tips
Keep leftovers in an airtight container refrigerated up to five days. Reheat gently on the stove to maintain texture. Freeze portions in freezer safe containers for up to three months for easy meals later.
Ingredient Substitutions
Use vegetable oil instead of butter for a dairy free version. Swap chicken stock for seafood stock to deepen ocean flavor. Add other seafood like crab or crawfish to customize.
Serving Suggestions
Serve with crusty French bread or over steamed rice to soak up the stew. A simple green salad with a light vinaigrette pairs nicely to balance richness.
Cultural Context
This stew is inspired by classic Creole cooking from Louisiana combining French African Spanish and Native American influences. The roux and trinity vegetables are foundational to many dishes from this region.
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Recipe FAQs
- → What is the purpose of the roux in this stew?
The roux thickens the stew and adds a deep, nutty flavor essential to Creole cooking.
- → Can I use fresh tomatoes instead of canned fire roasted tomatoes?
Yes, fresh roasted tomatoes can be used, but fire roasted canned tomatoes offer a smoky depth that enhances the stew.
- → How do I know when the shrimp is fully cooked?
Shrimp turns opaque and firm when cooked, usually after simmering 5 minutes in the stew.
- → Can I substitute chicken stock with seafood stock?
Absolutely, seafood stock will deepen the flavor and complement the shrimp beautifully.
- → Is it possible to add other vegetables to this stew?
Yes, green onions, potatoes, okra, or spinach can be added to customize the stew to your taste.