Creole Tomato Shrimp Stew (Printable Version)
Rich Creole stew with shrimp, tomatoes, and a savory roux for a comforting dish.
# Everything You’ll Need:
→ Roux
01 -
4 tablespoons unsalted butter
02 -
1/4 cup all-purpose flour
→ Vegetables
03 -
1 cup diced onion
04 -
1 cup diced bell pepper (or jalapenos for spice)
05 -
1 cup diced celery
06 -
4 cloves garlic, minced
07 -
1 (14 oz) can fire roasted tomatoes
08 -
1 cup fresh or frozen corn kernels
→ Liquids & Seasonings
09 -
3 cups shrimp stock or chicken stock
10 -
2 teaspoons Creole seasoning blend
11 -
1/2 teaspoon red pepper flakes
12 -
Salt and freshly ground black pepper, to taste
→ Seafood & Garnish
13 -
1 pound peeled and deveined shrimp
14 -
1/4 cup freshly chopped parsley
# Steps to Cook:
01 -
Melt butter in a large pot over medium heat. Stir in flour and cook, stirring constantly, until the roux turns peanut butter color, about 5-10 minutes.
02 -
Add onion, bell pepper, and celery to the roux. Stir and cook for 5 minutes until softened. Add garlic and cook for an additional 1 minute until fragrant.
03 -
Stir in fire roasted tomatoes, corn, shrimp or chicken stock, Creole seasoning, red pepper flakes, salt, and pepper. Mix well.
04 -
Bring to a boil, then reduce heat and simmer uncovered for 30 to 40 minutes, stirring occasionally to meld flavors.
05 -
Add peeled shrimp and parsley to the stew. Simmer for 5 minutes or until shrimp is cooked through. Optionally, sear shrimp separately for firmer texture before adding.
06 -
Remove from heat and ladle into bowls. Garnish with extra parsley and red pepper flakes if desired.
# Extra Suggestions:
01 -
Use fresh corn when possible for best texture; frozen works well as a substitute.
02 -
Simmering longer will deepen the flavor and thicken the stew.
03 -
Add other seafood like crawfish or crab for variation.