Shrimp Stew

• 3 heaping cooking spoons of all purpose flour

• 1/2 container of ” Holy Trinity” onion Mix

• 7 cups of tap water (NOT HOT) ***(NEVER ADD HOT WATER TO A ROUX ONLY TAP WATER)

• 1 heaping tbs. “Better than Bouillon” lobster or Shrimp base (I used Lobster)

• 2 heaping tbs. Tony Chachere’s Roux mix

• 1 heaping tbs. Tony Chachere’s Brown Gravy Mix

• 2 bay leaves

• 6 shakes of Tabasco – (red pepper blend)

• 2 squirts liquid smoke

• 1 heaping tbs. butter

• 6 shrimp (take 6 shrimp out of the 3 lbs and chopped fine)

• 2 & 1/2 shakes of Worcestershire sauce

• 1 tsp. minced garlic

• 3/4 tbs. corn starch

• 1 tsp. Ole’ Bay Seasoning

• 1 tsp. Tony Chachere’s seasoning

Salt and Pepper to taste

In a heavy gauge pot add flour and brown (see how to make a roux in Reference tab the video shows a gumbo roux but the steps are the same just smaller amount of flour for Stews). Once Roux is browned add onion mix and the water slowly as it will bubble up. Add the 6 chopped up shrimp and all other ingredients, excluding the remaining shrimp and the cornstarch. Cook on a Medium/ High fire making sure to stir so the bottom doesn’t stick. cook for about 30 minutes. Take some of the stew and out in a bowl add the corn starch to the bowl and stir until dissolved add the mixture back to pot of Stew. If you would try to add the corn starch directly to the stew it would clump and would be hard to dissolve. Cook about another 15 minutes on Medium/low fire. Add the shrimp or crawfish and cook on Medium/ low fire stirring occasionally for about 20-30 minutes or until shrimp are cooked. A foam may form on top of stew while cooking spoon off and throw away. If stew is watery you can continue to cook on low until thickens. Serve over rice. Potato Salad or coleslaw pairs very well with this stew.