This is a classic dish with a good cajun gravy! Give it a try! Check out my Amazon influencer page to find the cookware I use: amazon.com/shop/TheCajunNinja Music by Horace Trahan
SHRIMP STEW 2 (lbs) Fresh Raw Shrimp (With Shells optional) 6 Cups of Water 2 Onions 1 Green Bell Pepper 2 sticks of celery 1 Bunch of Green Onions 4 Cloves of Garlic 1 Bay Leaf 1 Handful of Fresh Parsley 1 Tablespoon of Cajun or Creole Seasoning 2 Teaspoons of Salt 1 Teaspoon of Garlic Powder 1 Teaspoon of Black Pepper 2/3 Cup of Oil 1 Cup All Purpose flour Rice Boiled Eggs (optional) Prep the raw shrimp by peeling and deveining them. Save the excess shells. Season the shrimp evenly with 1/2 Tablespoon of cajun seasoning, cover, and move to the fridge. Heat a large pot on a Med/Low heat. Also heat up the 6 cups of water on a Med/Low heat. Cut the ends of the Onion, Celery, Green Onion, and add to the pot of water. Add the shrimp shells and bay leaf to the pot of water. If you do not have any shrimp shells, you can move a head with just the vegetables. Add 1/2 tablespoon of Cajun seasoning, 1 Teaspoon of Salt, 1 Teaspoon of Garlic Powder, and 1 Teaspoon of Black Pepper to the pot. Raise the heat to bring to a boil. Once the pot has reached a boil, cover, lower to simmer, and cook for at least 1 hour. Chop the onion, bell pepper, celery, garlic, and move to the fridge. Add the 2/3 cup of oil and 1 cup of flour to your large pot and stir immediately. Maintain a slow stir for and hour or more, until you reach a chocolate color roux. After the stock has been simmering for an hour, strain into a sifter over a large bowl. Be sure to not let your roux sit too long unattended. Cover the stock with some foil and let sit until needed. Once the roux has reached a chocolate color, add the chopped vegetables to the roux and sauté for roughly 10-15 minuets. Be cautious of the heat. Lower if necessary. After 10-15 minuets, you’re going to add 5 cups of the stock to the roux/vegetables. Add a small amount of at first, blend into a creamy mixture, then add the rest. Add 1 Teaspoon of Salt. Set the pot to a low heat, chop the parsley, then add to the pot. Bring to a slight boil, cover, and let cook for two hours, stirring every 15 minuets. After about an hour, feel free to get started on cooking some rice. (Also boil eggs if you like them in there.) When there is about 20 minutes left on the 2 hour simmer, add the boiled eggs. If you find it’s too thick, you can add a little water, or stock if you have some. If it’s too thin, leave the cover off and water will evaporate. When the two hours is up, add the 2 lbs of raw shrimp. Raise the fire to a slight boil, cover, then lower to simmer. Cook for 15 minuets. Enjoy!
I’m from Lafayette, LA. I love watching your videos. My mom died when I was in my early twenties. Before I truly got some recipes passed down from her. I feel like watching your videos reminds me of her cooking! Keep doing what you’re doing! ❤️
Looks so delicious!!!!!! Thanks so much for using blk pepper. I grew up watching Justin Wilson on Mississippi public broadcasting. He didn't use blk pepper in his recipes, claimed it was made from trees. Guess I love eating trees, ha. NEVER throw out ur protein (beef, chicken, pork, shrimp) trimmings/shells, or vegetable ends/peelings. They make wonderful stock! Just freeze protein until needed, the veggies can sit in the fridge for a week until u decide to make stock. Add water, protein, seasonings, veggies an simmer for a couple hrs. So super easy, no need to buy stock ever again.
I’m trying this tonight! I watch a lot of your recipes and love them. I’m originally from California but I currently live in Louisiana. So I love to try southern meals. Especially because my fiancé and children..
OMG..... yummy.... I don't think I have had shrimp stew since my Dad passed away. That's been nearly 25 years ago now. We always ate our Shrimp Stew over mashed potatoes instead of rice (of course, we had rice almost every other night). and my Dad always made Lima Beans in a roux and that's what we had for our side dish. I have some shrimp in the freezer, I think I know what I'll be making very soon! Thanks for the reminder of how fantastic of a dish this is!
Awesome! When I was a little girl, Creole family across the street had 4 generations living in the household. The great grandmother cooked seafood stews with whole boiled eggs in the sause. She also cooked an oyster stew with whole boiled eggs. This is very African.
I just finished the part of adding the veggies, and omg its coming out so good! Can't wait to eat! Thank u for taking your time to show us the true Cajun way of cooking this meal.
My family was born and raised in New Orleans my mother has made shrimp stew all my life life but when I made this one it is my go to recipe I this is good
Somehow you read my mind and knew i wanted to make some shrimp stew tonight as well!!! I admire that great minds think alike or in this case cook alike because my recipe is dang near the same as yours only difference is yours is simmered a lot longer than mine. I love also how you took the ends of the vegetables to add to the stock making it super rich! Gonna be trying that myself that in a bit!!! Hope you don't stop with all your awesome content partna! C'est bon!
I just made this, I added some veggies zucchini fresh corn. More bell pepper and carrots I’ll let you know how it is I can’t wait to try it! Here we go…..
Looks yummy! Been adding eggs to my seafood gumbos and shrimp stews for years. I actually crack the eggs raw in stew and let them soak up yummy flavor as they harden. Just don't stir for :15 minutes if you try this.
Look delicious 🤤 I gotta make me some of that soon, it’s been years since I’ve had a shrimp stew, that’s a great idea to use the pealings for a stock 👍🏼
You should write a book. I have finally found my father in laws recipe from you ! He was a true cajun and mine never came out exactly like his until today ! Thank you. And your so right you did not add oil . It came out exactly as it should have. 👍👍
I'm in Pakistan at this time and a wonderfully kind friend of my husband's brought his lonesome Cajun wife some shrimp. Throwin down on a shrimp stew tomorrow!!! Awesomeness all OVER your video today!
I can't buy Shrimp with the heads out here in the desert of Colorado, but if I could, I think I would surely use the heads in making my Shrimp Broth, Ninja!
Continue your best, we will watch! Boo-ya! And I am just sort of like you. But not as tall and I don’t have and island.. and my kids are almost grown, but I am just like u! For the most part! Keep it up!
OH yeah!!!! Got to have eggs in shrimp stew!!!! I always thought that was a New Iberia thing. Haha. I also put boiled eggs in my seafood gumbo. Thanks for the video. Good job as always.
Ninja man, at 82 I don't want to stand by the stove for 3 hours. I left the fires higher and did almost what you did except I swapped the eggs for small chopped potatoes. I boiled shrimp shells before with a bit of salt etc., but I really wanted to do them with everything but the Brillo soap pads that were in the kitchen like you did here. I also put some Louisiana Hot Sauce and about a 1/16 of an inch deep of the cap of Zatarin's Crab Boil. I did the ROUX dark but faster and stirred the heck out of it. Where are you, Ninja Man? I was born and raised in Algiers of Orleans Parish but I've been in Western Colorado since October 1976. Out here in the desert, I can't get Ponchatrain or Gulf Shrimp so I have to use the Taiwan style. Thanks for the video I'm sure it's harder than you make it look. Contractors used to say the same about me laying bricks. One contractor would call another person on the job site and say look at that. He's an artist, not a bricklayer. Haha!
I like to add a lil bit of crab boil like a quarter of a teaspoon gives it a little bit more flavor but that is man I have these down packed I’m from Morgan city but I still watch your videos 5 outta 10 times that I cook could be chicken stew whatever but thanks man your helping a lot of people out
I’ve been waiting on this video for a while. Don’t know why you haven’t done it sooner. I moved to New York from New Iberia. And all I can find is frozen shrimp. I miss being able to drive to delcombre and buy it fresh by the pound.
Leana Blaze hi Leana, I'm from Abbeville but live in North Jersey. You can probably find fresh shrimp and blue crabs in China Town or even Flushing, depending where in NY you live.
Why I thought you was an old school black man cooking until I saw you lol but boy does that look good definitely going to be trying this out soon great job ❤
For you out of town people, and you want a faster way there are good premade roux products, but it’s cheaper to do it yourself, but some people like to save time, and that goes the same for the stock. That said us Cajuns like to make our own, but some Cajun moms will buy that store roux/stock when she short for time 😂.
I did everything u said watched the video. However, my stew came out watery very thin after I added the shrimp! What did I do wrong??? Please help. Did I leave the top on too long?
I say do whatever it is that YOUR taste buds would like...any recipe , as good as it may be on it's own, can always benefit from your personal tweeks and likes
That stew gravy looks good! Instead of eggs, my mom put potatoes in her shrimp stew. For some reason her shrimp stew was a lighter color and always a light orange. It wasn't red like Shrimp creole. I am guessing maybe she put in a small can of tomatoe sauce and did a light roux?
SHRIMP STEW
2 (lbs) Fresh Raw Shrimp
(With Shells optional)
6 Cups of Water
2 Onions
1 Green Bell Pepper
2 sticks of celery
1 Bunch of Green Onions
4 Cloves of Garlic
1 Bay Leaf
1 Handful of Fresh Parsley
1 Tablespoon of Cajun or Creole Seasoning
2 Teaspoons of Salt
1 Teaspoon of Garlic Powder
1 Teaspoon of Black Pepper
2/3 Cup of Oil
1 Cup All Purpose flour
Rice
Boiled Eggs (optional)
Prep the raw shrimp by peeling and deveining them. Save the excess shells.
Season the shrimp evenly with 1/2 Tablespoon of cajun seasoning, cover, and move to the fridge.
Heat a large pot on a Med/Low heat.
Also heat up the 6 cups of water on a Med/Low heat.
Cut the ends of the Onion, Celery, Green Onion, and add to the pot of water.
Add the shrimp shells and bay leaf to the pot of water.
If you do not have any shrimp shells, you can move a head with just the vegetables.
Add 1/2 tablespoon of Cajun seasoning, 1 Teaspoon of Salt, 1 Teaspoon of Garlic Powder, and 1 Teaspoon of Black Pepper to the pot.
Raise the heat to bring to a boil.
Once the pot has reached a boil, cover, lower to simmer, and cook for at least 1 hour.
Chop the onion, bell pepper, celery, garlic, and move to the fridge.
Add the 2/3 cup of oil and 1 cup of flour to your large pot and stir immediately.
Maintain a slow stir for and hour or more, until you reach a chocolate color roux.
After the stock has been simmering for an hour, strain into a sifter over a large bowl.
Be sure to not let your roux sit too long unattended.
Cover the stock with some foil and let sit until needed.
Once the roux has reached a chocolate color, add the chopped vegetables to the roux and sauté for roughly 10-15 minuets. Be cautious of the heat. Lower if necessary.
After 10-15 minuets, you’re going to add 5 cups of the stock to the roux/vegetables. Add a small amount of at first, blend into a creamy mixture, then add the rest.
Add 1 Teaspoon of Salt.
Set the pot to a low heat, chop the parsley, then add to the pot.
Bring to a slight boil, cover, and let cook for two hours, stirring every 15 minuets.
After about an hour, feel free to get started on cooking some rice. (Also boil eggs if you like them in there.)
When there is about 20 minutes left on the 2 hour simmer, add the boiled eggs. If you find it’s too thick, you can add a little water, or stock if you have some. If it’s too thin, leave the cover off and water will evaporate.
When the two hours is up, add the 2 lbs of raw shrimp.
Raise the fire to a slight boil, cover, then lower to simmer. Cook for 15 minuets.
Enjoy!
Thank you for the share.
Cajun Ninja Wazzam, Cuz I swear my wife just finished cooking this a 1/2hr ago. What a coincidence.
Can I use crawfish with the same recipe?
I strongly suggest not using the shrimp heads. Made the stock way too fishy and strong. Had to cut it with water after to calm it down.
Trea Coffill you must have just had shrimp that wasn’t very fresh. Mine never comes out that way.
I can't wait for the written recipe on this one. The wifey is a fanatic for anything shrimp and as you know happy wife happy life.
Man with so many recipes you’ve made you should write a cook book I’d definitely buy it
john McKinney me too
I have cooked at least 15 meals from this guy. He is a beast.
I would definitely buy it.
Me 2
Same here!!
I’m from Lafayette, LA. I love watching your videos. My mom died when I was in my early twenties. Before I truly got some recipes passed down from her. I feel like watching your videos reminds me of her cooking! Keep doing what you’re doing! ❤️
J9
I am from Lafayette too .
Looks so delicious!!!!!! Thanks so much for using blk pepper. I grew up watching Justin Wilson on Mississippi public broadcasting. He didn't use blk pepper in his recipes, claimed it was made from trees. Guess I love eating trees, ha.
NEVER throw out ur protein (beef, chicken, pork, shrimp) trimmings/shells, or vegetable ends/peelings. They make wonderful stock! Just freeze protein until needed, the veggies can sit in the fridge for a week until u decide to make stock. Add water, protein, seasonings, veggies an simmer for a couple hrs. So super easy, no need to buy stock ever again.
I made this for my family tonight! My kids came in from college and loved it! Thank you!
I’m trying this tonight! I watch a lot of your recipes and love them. I’m originally from California but I currently live in Louisiana. So I love to try southern meals. Especially because my fiancé and children..
Some good eatin right there!!
I also add just a little Crab Boil to the stock water while boiling...makes it GOOOD!!
OMG..... yummy.... I don't think I have had shrimp stew since my Dad passed away. That's been nearly 25 years ago now. We always ate our Shrimp Stew over mashed potatoes instead of rice (of course, we had rice almost every other night). and my Dad always made Lima Beans in a roux and that's what we had for our side dish. I have some shrimp in the freezer, I think I know what I'll be making very soon! Thanks for the reminder of how fantastic of a dish this is!
Great dish! The addition of boiled eggs is an authentic Cajun tradition!!
Mr Cajun Ninja your cooking is absolutely inspiring. I’ve tried some of your recipes and they are delicious. Thank you very much!!!!!
Most good cooks “ clean as you go “ lol saves a lot of time in between doing different things but this honestly looks delicious great job 👏🏿
I miss eating shrimp stew! You read my mind now I have to cook this recipe! Thanks for sharing your goodness with me Cajun Ninja! Pi-yah!!!
Aeon Flux_504 my pleasure! 😊👊🏻
Awesome! When I was a little girl, Creole family across the street had 4 generations living in the household. The great grandmother cooked seafood stews with whole boiled eggs in the sause. She also cooked an oyster stew with whole boiled eggs. This is very African.
Made your Shrimp stew and it was delicious! Made homemade garlic bread to go with! The wife was very pleased...
Jacques Picou heck yea!! That’s awesome 😊👊🏻
I just finished the part of adding the veggies, and omg its coming out so good! Can't wait to eat! Thank u for taking your time to show us the true Cajun way of cooking this meal.
Awesome video. Thanks for sharing your video with us. God bless from west Texas
My family was born and raised in New Orleans my mother has made shrimp stew all my life life but when I made this one it is my go to recipe I this is good
I’m so excited to try this recipe! I’ve been wanting to try a Cajun shrimp stew for ages and this looks so perfect!
Dylan Cruickshank hope you enjoy it!
Made this today. Even went with the eggs. It was outstanding !
Scott Stovall yes indeed!! Bravo!!
I mean your recipes NEVER let me down! I so love your channel!!
clam juice can be used if you don't have shrimp stock. found at your local grocery store.
Somehow you read my mind and knew i wanted to make some shrimp stew tonight as well!!! I admire that great minds think alike or in this case cook alike because my recipe is dang near the same as yours only difference is yours is simmered a lot longer than mine. I love also how you took the ends of the vegetables to add to the stock making it super rich! Gonna be trying that myself that in a bit!!! Hope you don't stop with all your awesome content partna! C'est bon!
Me too!
This is as the first recipe that got me to subscribe. You made it like I do. Damn delicious. Nice job!
Wow 🤩 🤩🤩. Fabulous, my family was so happy!❤🎉
I love me some shrimp stew. This how my grandmother used to make it.
A pleasure to watch Ninja. And a beautiful stew.
Thanks so much my husband loved it I now know how to cook shrimp stew thanks to u see u soon
Literally 10 minutes away from it being finished!!! I've followed you so long and I'm glad I was about to make it!!! Keep it going!!
I just made this, I added some veggies zucchini fresh corn. More bell pepper and carrots I’ll let you know how it is I can’t wait to try it! Here we go…..
Man you knocked it out the park!!! I been Shrimping in Hackberry and the shrimp have been beautiful this year!!!
00 NUTT fantastic!!
Young man, I just have to say you killed it! I can just taste the flavors all the way over here. ;o)
Mary Rodger thank you😊🙏🏻
One of my favorites! Think I will make it tomorrow!
I have to have potatoes in my shrimp stew, and eggs. Yummy!!
Looks yummy! Been adding eggs to my seafood gumbos and shrimp stews for years. I actually crack the eggs raw in stew and let them soak up yummy flavor as they harden. Just don't stir for :15 minutes if you try this.
That’s the way I do it
This looks so delicious!!! Thank you so much for sharing!!!
Look delicious 🤤 I gotta make me some of that soon, it’s been years since I’ve had a shrimp stew, that’s a great idea to use the pealings for a stock 👍🏼
Great video I'm making this one today it looks soooooooo good thanks 😋😋😋
You should write a book. I have finally found my father in laws recipe from you ! He was a true cajun and mine never came out exactly like his until today ! Thank you. And your so right you did not add oil . It came out exactly as it should have. 👍👍
I'm in Pakistan at this time and a wonderfully kind friend of my husband's brought his lonesome Cajun wife some shrimp. Throwin down on a shrimp stew tomorrow!!! Awesomeness all OVER your video today!
I love Cajun foods absolutely delicious thank you
Never ate it or cooked it but will cook tomorrow... Looks so damn good
I am going to make this for the next Saints game. Hopefully Lutz wont have to pull us out of a hole this time lol.
WHO DAT!!!
I also make stock with the heads/peels. Also great if you crack the eggs and poach em in the gravy but only if everyone like the eggs
Looked Delicious yes I going add vegetables without the eggs.
Beautiful stock Ninja!
Just had some at Poche’s in Breaux Bridge Wednesday. Man I was instantly hooked. Gonna make this soon.
I got to try this.... looks so good
Love it Boss Man I will try it one day but without the egg 🤝👊 and what a game Who Dat Nation ⚜
Wow, I didn't see the eggs coming, I thought they were new potato's from the picture. Lol I'll be trying this, with the eggs for sure. Safe cooking
Donald Walls if you like eggs, you’ll love this!
Your awesome I love Cajun Food
I am making this again tomorrow! So good! Thanks so much 👍
Can only imagine the smell of that house!!😍💜 YES
Oh my goodness...looks delicious!..Thanks for the video!❤️
Looks great my brother!
That looks soooooooo good, cant wait to try the recipe. Thanks for sharing ❤
I can't buy Shrimp with the heads out here in the desert of Colorado, but if I could, I think I would surely use the heads in making my Shrimp Broth, Ninja!
Goodness this looks amazing. I'd love to have some authentic Cajun food!
This is one of the things I miss about Louisiana that good food I'm making this tonight.
Cant wait to try, love your salsbury steak recipe good eats. Will make this soon.
Finally made it today it was delicious instead of eggs I put some sausage CANUN NINGA NEVER FAILS TASTE GREAT
Neshia News heck yea! That’s awesome!!
Looks Delicious yummy yum
Man, I haven't had that since I was at my mama's house (I live out of state)... I need to cook this soon.
Looks great!
Great cook awesome video
Continue your best, we will watch! Boo-ya! And I am just sort of like you. But not as tall and I don’t have and island.. and my kids are almost grown, but I am just like u! For the most part! Keep it up!
Looks GREAT!!!!
Family loved it
You can pierce the eggs with a tooth pick from one long end to the other. The yolks suck up the gravy. Good job my baw!
OH yeah!!!! Got to have eggs in shrimp stew!!!! I always thought that was a New Iberia thing. Haha. I also put boiled eggs in my seafood gumbo. Thanks for the video. Good job as always.
Ninja man, at 82 I don't want to stand by the stove for 3 hours. I left the fires higher and did almost what you did except I swapped the eggs for small chopped potatoes. I boiled shrimp shells before with a bit of salt etc., but I really wanted to do them with everything but the Brillo soap pads that were in the kitchen like you did here. I also put some Louisiana Hot Sauce and about a 1/16 of an inch deep of the cap of Zatarin's Crab Boil. I did the ROUX dark but faster and stirred the heck out of it. Where are you, Ninja Man? I was born and raised in Algiers of Orleans Parish but I've been in Western Colorado since October 1976. Out here in the desert, I can't get Ponchatrain or Gulf Shrimp so I have to use the Taiwan style. Thanks for the video I'm sure it's harder than you make it look. Contractors used to say the same about me laying bricks. One contractor would call another person on the job site and say look at that. He's an artist, not a bricklayer. Haha!
Thank you for this recipe!!!!, I totally have to make this with some sweet southern corn muffins.
Pi-Yah, you go boi... BTW, nice pots sir...
I like to add a lil bit of crab boil like a quarter of a teaspoon gives it a little bit more flavor but that is man I have these down packed I’m from Morgan city but I still watch your videos 5 outta 10 times that I cook could be chicken stew whatever but thanks man your helping a lot of people out
I’ve been waiting on this video for a while. Don’t know why you haven’t done it sooner. I moved to New York from New Iberia. And all I can find is frozen shrimp. I miss being able to drive to delcombre and buy it fresh by the pound.
Leana Blaze hi Leana, I'm from Abbeville but live in North Jersey. You can probably find fresh shrimp and blue crabs in China Town or even Flushing, depending where in NY you live.
Why I thought you was an old school black man cooking until I saw you lol but boy does that look good definitely going to be trying this out soon great job ❤
Headed home tomorrow for a few weeks !! Can’t wait to get there for the mamas good food 🥘 love me some shrimp stew !
You didn't invite me
Man I tried to ninja chop my veggies like you do it didn't work...i wish I was a ninja like you 😂😂😂
This looks amazing. I have to give it a try
For you out of town people, and you want a faster way there are good premade roux products, but it’s cheaper to do it yourself, but some people like to save time, and that goes the same for the stock. That said us Cajuns like to make our own, but some Cajun moms will buy that store roux/stock when she short for time 😂.
I did everything u said watched the video. However, my stew came out watery very thin after I added the shrimp! What did I do wrong??? Please help. Did I leave the top on too long?
Juicy booty Judy😂😂😂yes lord...😂😂
I love your Louisiana pride!
Dats, that real shrimp stew... u, gotta, have the eggs. Good job.. my, grandma used make dat.
Nicholas LeGaux right on!
Right gotta have the egg
Hello, this looks very delicious. What type of pot is that you used to cook with? Looks like a very nice set.
It looks like a Le Creuset enamel over cast iron. There’s another company called Staub that makes comparable.
My grandfather's favorite dish for lent.
Omg ya make it look easy. Bout to throw this down this weekend
Im making this today. Love your videos. New Sub.
This looks insanely good, but would it be sacrilegious to sub sausage for the eggs?
I say do whatever it is that YOUR taste buds would like...any recipe , as good as it may be on it's own, can always benefit from your personal tweeks and likes
Cajun boy here and i approve i put sausage in mines
Are the eggs boiled before you put them in, or not?
Love it
That stew gravy looks good! Instead of eggs, my mom put potatoes in her shrimp stew. For some reason her shrimp stew was a lighter color and always a light orange. It wasn't red like Shrimp creole. I am guessing maybe she put in a small can of tomatoe sauce and did a light roux?
My mother made this so many times growing up on bayou blue louisian
Cooking tonight looks. Delicious 😋
I’m from Plaquemine. I just told my wife, “I want some shrimp stew.” She’s like what’s that?! Had to see if you had a recipe!
Looks delicious 😊😊😊👍👍👍
Glad you didn't forget the bay leaf in the stock!!:-):-)
If we using reg stock what kind should we use chicken or beef
So if its served on rice, whats the difference between a shrimp stew and shrimp etoufee? Just how dark you let the roux get in the beginning?
Looks amazing