Crab and Shrimp Stew


1-1/2 lb. Louisiana shrimp, peeled and deveined (reserve heads and shells)
1/2 cup vegetable oil
1/2 cup flour
1-1/4 cup onions, chopped
1/2 cup bell peppers, chopped
3/4 cup celery, chopped
2 bay leaves
Salt and pepper to taste
1 dozen boiled Louisiana crabs, cleaned and halved
1 lb. Louisiana crabmeat
2 tbsp. parsley, chopped


Put shrimp heads and shells in a large pot and cover with water (about 7 cups). Bring to a boil, then reduce heat to medium and simmer for about 1 hour. (If you don't have shrimp shells, you can use water or shrimp stock in its place.)

Meanwhile, in a large, heavy pot make a dark roux with the oil and flour. Add onions, bell peppers, and celery. Cook, stirring, until wilted. Add bay leaves.

Strain shrimp stock and discard solids. You should have about 4 to 5 cups of shrimp stock. Add enough water to make 6 cups. Add stock to roux mixture and stir to blend. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to medium-low, and simmer, uncovered, for about 1-1/2 hours, stirring occasionally.

Add halved crabs and simmer for 20 minutes. Add crabmeat and shrimp. Simmer for 10 minutes. Add parsley and stir.

Serve over rice.

By: on September 29, 2013
Not rated

For the stock, add all washed vegetable scraps along with shells and heads. Cook intil scraps become mushy extracting every bit of flavor. Season with Frere Jean(TM) Salt-free Cajun or Seafood Seasoning. Wonderful!

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