SHRIMP STEW 1/2 a cup of flour 1/2 cup of oil 2 pounds of shrimp (peeled and deveined) Two onions One green bell pepper Two stocks of celery One bunch of green onions 2 tablespoons of garlic Cajun seasoning to taste (1/2 tbsp) Salt and pepper to taste (1 tsp each) Garlic powder and onion powder (1tsp each) 2 cups of seafood stock 2 cups of chicken stock Water if needed for consistency Rice for serving 1 packet ground shrimp (optional) 1/2 cap Cajun seasoning for marinating Marinate the shrimp for an hour in a tablespoon of liquid crab boil with a dash of cajun seasoning. Mix flour and oil over low to medium heat, stirring constantly to make a roux until it turns into a chocolate color . Add diced onions, bell pepper, and celery, and cook it down, stirring constantly for up to 30 minutes until the vegetables sweat out. Add garlic and cook another three minutes. When vegetables are tender, add in seafood and chicken stock - you can use one or the other or a combination of both. If you have ground shrimp, you can add it also. Turn up the heat until it comes to a low boil. Once it starts to boil, turn it to low and cover and simmer for 30 minutes. Add shrimp and bring back to a boil. (If you want to make what we call “long gravy” to stretch it further, you can add boiled eggs into the gravy. Or gently drop raw eggs in one at a time without stirring - and let them cook!) Once boiling, lower and cover and simmer on low for another 15 minutes. Serve over rice.
Original Magnalite are not made anymore. Closest you can get is McWare out of Mamou, La. But there are many imitation ones at many stores or Amazon. This was passed down from my grandma- best bet on finding an authentic one is an online auction, goodwill store of estates sale.
SHRIMP STEW
1/2 a cup of flour
1/2 cup of oil
2 pounds of shrimp (peeled and deveined)
Two onions
One green bell pepper
Two stocks of celery
One bunch of green onions
2 tablespoons of garlic
Cajun seasoning to taste (1/2 tbsp)
Salt and pepper to taste (1 tsp each)
Garlic powder and onion powder (1tsp each)
2 cups of seafood stock
2 cups of chicken stock
Water if needed for consistency
Rice for serving
1 packet ground shrimp (optional)
1/2 cap Cajun seasoning for marinating
Marinate the shrimp for an hour in a tablespoon of liquid crab boil with a dash of cajun seasoning.
Mix flour and oil over low to medium heat, stirring constantly to make a roux until it turns into a chocolate color .
Add diced onions, bell pepper, and celery, and cook it down, stirring constantly for up to 30 minutes until the vegetables sweat out.
Add garlic and cook another three minutes.
When vegetables are tender, add in seafood and chicken stock - you can use one or the other or a combination of both. If you have ground shrimp, you can add it also.
Turn up the heat until it comes to a low boil. Once it starts to boil, turn it to low and cover and simmer for 30 minutes.
Add shrimp and bring back to a boil. (If you want to make what we call “long gravy” to stretch it further, you can add boiled eggs into the gravy. Or gently drop raw eggs in one at a time without stirring - and let them cook!) Once boiling, lower and cover and simmer on low for another 15 minutes. Serve over rice.
Can you still buy those Magnalte pots at Walmart?
Original Magnalite are not made anymore. Closest you can get is McWare out of Mamou, La. But there are many imitation ones at many stores or Amazon. This was passed down from my grandma- best bet on finding an authentic one is an online auction, goodwill store of estates sale.
Correction, Magnaware... lol
I have Magnalite and Mcware