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Shrimp and Vegetable Stew



  • 1 tablespoon vegetable oil such as canola OR corn oil
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (from about 1 medium onion)
  • Salt
  • 1/2 cup finely chopped celery (from about 1 large rib)
  • 3/4 cup finely chopped green bell pepper (from about 1 small pepper)
  • 3 teaspoons minced garlic (from 3 medium cloves)
  • 1 teaspoon dried thyme
  • 2 teaspoons commercial Creole seasoning such as McCormick, Zatarain's OR Konriko brand
  • 1 bay leaf
  • 1/2 pound very spicy sausage, sliced
  • 1 (28 ounce) can chopped tomatoes
  • 1 cup chicken broth
  • Freshly ground black pepper
  • 24 large shrimp (16 to 20 per pound), peeled and deveined


  1. In small skillet, heat vegetable oil and butter over medium heat. Sprinkle in flour and stir so that smooth paste forms. Continue to cook, stirring continuously, until flour turns dark coffee brown and smells rich and nutty.
  2. Remove pan from heat and set roux aside.
  3. Heat olive oil in large pot over medium heat. Add onion and pinch of salt and cook, 3 minutes, stirring, just until translucent. Add celery and green pepper and continue to cook, stirring frequently, until vegetables are tender, about 6 minutes more.
  4. Add garlic, thyme, Creole seasoning and bay leaf. Cook 1 minute, until fragrant. Nestle sausage slices in vegetables and cook, 4 minutes, turning once halfway through. Add tomatoes and broth. Bring to simmer and whisk in half of reserved warm roux.
  5. Cook 5 minutes, then add more roux to thicken, if desired. Simmer over low heat 15 minutes, then season with salt and pepper. Just before serving, add shrimp and cook, 2 to 3 minutes, until they just turn pink.
  6. Remove bay leaf.
  7. Serve in warm bowls over cooked rice.

Serves 4 to 6.


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