SHRIMP STEW

SHRIMP STEW

Homemade seafood stock, a roux, some okra and shrimp, what's there not to love? It's a little gumbo-y, served atop rice, but we're not judging, we'll just be at the table ready to consume two, or six, bowls of it. 

Makes about 20 servings

8 pounds peeled small (51–60 count) Gulf shrimp, heads and shells reserved for stock

1 teaspoon liquid crab boil

1 cup oil

1 cup flour

2 large onions, chopped

8 cloves garlic, chopped

2 pounds fresh okra, sliced

1 28-ounce can chopped tomatoes

1/4 cup chopped parsley

2 bay leaves

2 tablespoons Creole seasoning

2 quarts water

salt and freshly ground pepper to taste

Louisiana-style hot sauce to taste

hot cooked rice, for serving

Place reserved shrimp heads and shells in a 4 quart saucepan. Add water to cover and liquid crab boil. Bring to a boil, cover and simmer for 1 hour. Strain, discard solids, and set aside.

Add oil and flour to an 18-quart stockpot set over medium heat. Stir constantly. Reduce heat to medium-low when flour starts to brown, about 10 minutes, and cook until flour reaches a dark brown color, about 20 minutes.

Add onions, increase heat to medium, and sauté until onions are soft, about 20 minutes. Add garlic and sauté until fragrant, about 3 minutes. Add okra and cook until it begins to soften, about 5 minutes. Mixture will be thick.

Add tomatoes, parsley, bay leaves, and Creole seasoning stirring thoroughly. Add reserved stock, water, salt and pepper, and hot sauce. Bring to a boil, cover, reduce heat to low and simmer 45 minutes, stirring occasionally.  Add peeled shrimp and cook for an additional 15 minutes until shrimp turn pink and are heated through, Add additional water if stew becomes too thick. Serve with rice.