Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This is a one-pot recipe loaded with a blend of Creole spices that highlights the flavors of juicy tomatoes and succulent shrimp. It’s an easy shrimp stew recipe that starts with a quick flavor-building roux, much like a Cajun shrimp stew or a seafood gumbo, but with lots of tomato and corn added to round out the flavor. It’s the perfect easy weeknight dinner, sure to become a family favorite, something you can let sit and simmer on the stovetop until you’re ready to eat. Let’s talk about how to make Creole tomato and shrimp stew, shall we?
Butter. For making the roux. You can also use vegetable oil. All-Purpose Flour. For the roux. Trinity. Onion, bell pepper (or use jalapenos for a spicy version), celery, garlic. Fire Roasted Tomatoes. Canned is great, or roast your own. You can use other fresh or canned tomatoes, or tomato sauce, but I love fire roasted. Corn. I prefer fresh corn for this recipe, but frozen is great. Shrimp Stock. Or use chicken stock. Seasonings. Use your favorite Creole blend, or try either my Creole Seasonings Recipe or Cajun Seasonings Recipe. Also, red pepper flakes, salt and black pepper to taste. Shrimp. Parsley. Freshly chopped.
Stir in the flour to form a roux. Cook, stirring continually, for 5-10 minutes, or until the roux turns the color of peanut butter. For further information, see my post on How to Make a Roux. Cook the Vegetables. Add the onion, peppers, and celery. Stir and cook 5 minutes to soften. Tomatoes, Liquids, Spices. Add the tomatoes, corn, chicken stock, seasonings, and red pepper flakes. Add salt and pepper to taste. Stir. Simmer the Stew. Bring to a boil, then reduce heat and simmer for 30 minutes to 40 minutes, stirring occasionally. Simmering will develop and merge all those wonderful flavors. You can simmer longer if you’d like. Remove from heat. Serve into bowls with fresh parsley and red pepper flakes for garnish. Boom! Done! Your tomato and shrimp stew is ready to serve. Doesn’t it look wonderful? It’s so thick and creamy from the roux, so full of flavor. You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy my easy shrimp stew recipe, Creole style. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana, by Donald Link (affiliate link, my friends!)
