Amy's Global Kitchen

Shrimp Stew

Some recipes are more than food, they’re memories, family history, and love passed from one generation to the next. For me, shrimp stew will always belong to my Maw Maw. She was a Cajun lady from Thibodaux, Louisiana and she poured her heart into every dish that came out of her kitchen.

Maw Maw was always busy, cooking, tending to her vegetable and flower gardens, and doing everything she could for her family. And yet, she never seemed too busy to make a meal that brought everyone to the table. She had the sweetest spirit, the kind of warmth you felt the second you walked into her home, often to the smell of something simmering away on the stove.

Like so many of her generation, Maw Maw didn’t cook with a recipe card. Her dishes lived in her memory, passed down from her parents and grandparents, evolving over time but always carrying the same heart. Looking back, I wish we had thought to write them down, to preserve them exactly as she made them. The beauty of Cajun cooking is that it’s as much about the feeling and tradition as it’s about the exact measurements.

This is my first attempt at making Shrimp Stew on my own, and I can’t help but think of her as I make this. With fall upon us, it feels like the perfect time to reconnect with my Louisiana roots. This recipe may not be exactly as Maw Maw made it, but I hope that in cooking it, I will make her proud.

So here’s to family, tradition, and keeping our loved ones close through the meals we share.

Shrimp Stew

Amy’s Global Kitchen Recipes

This shrimp stew is a taste of home straight from Mawmaw’s kitchen, now shared at my table in the Netherlands. Rich, comforting, and full of deep Louisiana flavor, it’s the kind of dish that warms you from the inside out, perfect for the cooler fall and winter months. Each spoonful carries a bit of Southern tradition, blending tender shrimp with a savory, seasoned base that feels both nostalgic and nourishing. No matter where it’s made, this stew brings a little piece of Louisiana to every bowl.

Print Recipe

Course Main Course, Soup

Cuisine Cajun, Louisiana, Southern

Servings 6

Ingredients

  

• 1/2 cup Vegetable oil
• 1/2 cup All purpose flour
• 1 1/2 lbs Shrimp peeled and deveined
• 1 lb Andouille sausage sliced into rounds
• 1 Medium yellow onion finely chopped
• 1 Bell pepper chopped
• 2 Celery stalks chopped
• 4 cloves Garlic minced
• 1/2 tsp Cayenne pepper I used Tony Chacere’s
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• Salt and pepper to taste
• 4 cups seafood or chicken stock homemade or store bought

Instructions

 

• In a large heavy bottomed pot or Dutch oven, heat the oil over medium heat. Slowly whisk in the flour. Stir constantly for 20-30 minutes, adjusting the heat as needed, until the roux is a deep brown (like the color of dark chocolate). Be patient–this step builds flavor.
• Once the roux is ready, add chopped onion, bell pepper, and celery (the Cajun trinity). Saute for 5-7 minutes until softened. Add garlic and cook another minute.
• Stir in the andouille sausage, cayenne, thyme, and oregano. Let cook for 5 minutes to deepen the flavor.
• Gradually stir in the stock, scraping up any browned bits. Bring to a simmer, reduce heat, and cook uncovered for 30-40 minutes to let flavors develop. Stir occasionally.
• With about 5-7 minutes left, add the shrimp. Cook just until they turn pink and curl
• Taste and season as needed.

Notes

To Serve:

Spoon over a bowl of cooked white rice. Garnish with chopped green onions and parsley, if desired.

Keyword fall and winter, one pot meal, Shrimp recipes, Shrimp Stew, soups