This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)

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  • Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.

  • Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.

  • Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.

Nutrition Facts

270.7 calories; 8.7 g protein; 16.4 g carbohydrates; 48.6 mg cholesterol; 343.7 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/27/2010
Being from Lafayette LA this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe they'll be over-cooked. The way I make it is I add the bell pepper and celery when I add the onions...right when the roux is ready. I also add minced garlic. I cook the gravy down to where it's pretty thick then add the shrimp in the last 10 minutes. The shrimp will throw off water making the gravy perfect once the shrimp are cooked which only takes a few minutes. Right before serving I add chopped parsley and chopped green onions. I also don't use black pepper since it doesn't digest. I use cayenne instead and more than what's called for with the black pepper. Of course that's an individual preference but I like mine with a little "sting." A note to "sampnik" regarding the "bitter taste"...if it's bitter you burned your roux. Try again and let the roux get the color of a dark peanut butter and you won't have that bitter taste.:) Read More
(60)

Most helpful critical review

Rating: 1 stars
03/16/2009
I don't know maybe I'm just not used to LA style cooking...but I didn't think this was very good. Not a lot of shrimp and a weird bitter taste. I'll pass. Read More
(14)
18 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
12/27/2010
Being from Lafayette LA this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe they'll be over-cooked. The way I make it is I add the bell pepper and celery when I add the onions...right when the roux is ready. I also add minced garlic. I cook the gravy down to where it's pretty thick then add the shrimp in the last 10 minutes. The shrimp will throw off water making the gravy perfect once the shrimp are cooked which only takes a few minutes. Right before serving I add chopped parsley and chopped green onions. I also don't use black pepper since it doesn't digest. I use cayenne instead and more than what's called for with the black pepper. Of course that's an individual preference but I like mine with a little "sting." A note to "sampnik" regarding the "bitter taste"...if it's bitter you burned your roux. Try again and let the roux get the color of a dark peanut butter and you won't have that bitter taste.:) Read More
(60)
Rating: 4 stars
12/27/2010
Being from Lafayette LA this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe they'll be over-cooked. The way I make it is I add the bell pepper and celery when I add the onions...right when the roux is ready. I also add minced garlic. I cook the gravy down to where it's pretty thick then add the shrimp in the last 10 minutes. The shrimp will throw off water making the gravy perfect once the shrimp are cooked which only takes a few minutes. Right before serving I add chopped parsley and chopped green onions. I also don't use black pepper since it doesn't digest. I use cayenne instead and more than what's called for with the black pepper. Of course that's an individual preference but I like mine with a little "sting." A note to "sampnik" regarding the "bitter taste"...if it's bitter you burned your roux. Try again and let the roux get the color of a dark peanut butter and you won't have that bitter taste.:) Read More
(60)
Rating: 4 stars
12/23/2003
MERWIN NOT A BAD RECIPE AT ALL. THE 1ST TIME I MADE IT YOUR WAY AND ENJOYED IT. THE 2ND TIME I MADE IT MY WAY WITH GARLIC AND FRESH RED PEPPERS IN IT! I ENJOY A LITTLE MORE SPICE THAN YOU DO AND MY FAMILY LOVES IT. I ALSO ADD MORE SHRIMP. GEORGIEANNA Read More
(55)
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Rating: 4 stars
12/23/2003
I thought this was really good however 40 minutes is too long to cook the shrimp. Read More
(37)
Rating: 4 stars
12/23/2003
Very good. I was surprised that I got it right. Could use some zing... maybe some hot peppers. We enjoyed it over rice. I was surprised that the Shrimp turned out so tender. Read More
(28)
Rating: 4 stars
10/15/2007
very good recipe. made a dark roux which did take an hour of constant stirring over low heat. was my first roux and turned out excellent! i did add garlic and red pepper flakes as another suggested. i used chicken broth in place of the water for more flavor. boiled all for 30 minutes then added the shrimp and peppers the last 10 minutes. shrimp turned out perfect and not overcooked that way. did have to thicken with cornstartch/water mix at the end. served over white rice. excellent meal which hubby loved as well. will make again. thanks for a great recipe! Read More
(25)
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Rating: 5 stars
04/14/2009
Very Good Recipe...added some tomato sauce for coloring which made it even better...Thanks for sharing Read More
(23)
Rating: 5 stars
12/13/2005
Love it! This is a wonderful recipe! My husband has been requesting this regularly since I first made it. Today will be twice in the last week that I've made it. I prefer red bell peppers to the green and celery to us was better left out. I added crushed red pepper for some spice and it is terrific! When making it with the children in mind I leave much of the spice out. Garlic was also good added to this. Thank you so much Merwin for Audry's recipe. (Perhaps I shouldn't thank you so much because of the time spent stirring the roux! jk) Read More
(23)
Rating: 4 stars
04/30/2005
I added some chopped shallots and minced garlic. Also I boiled the shrimp heads and used this as a stock to add a little more flavor. Overall this was a good recipe. Read More
(20)
Rating: 5 stars
10/15/2008
Excellent just the way it is. My family loved it!! The roux is what makes the flavors come together. I will be using this recipe during the upcoming holidays and making it for 25-30 people. I can't wait! Thanks for sharing your recipe with us. Read More
(18)
Rating: 1 stars
03/16/2009
I don't know maybe I'm just not used to LA style cooking...but I didn't think this was very good. Not a lot of shrimp and a weird bitter taste. I'll pass. Read More
(14)