15 Shrimp Stew Recipes Inspired By Classic Southern Kitchens

There’s something truly special about the comforting flavors of Southern shrimp stew recipes. These dishes, rich with savory broths and fresh shrimp, remind me of joyful family gatherings. The aroma of onions, bell peppers, and celery cooking fills the air with irresistible warmth. If you’re eager to explore these delicious recipes, you’re in the right place. Let’s uncover some mouthwatering Southern shrimp stew ideas together.

Creole Shrimp Stew

Creole Shrimp Stew is a vibrant and flavorful dish that captures the essence of Louisiana cooking. This hearty stew combines succulent shrimp with a blend of spices and vegetables, simmered in a rich tomato-based broth. It’s a perfect meld of savory and spicy, making it a comforting meal for any occasion.

The dish is traditionally served over white rice, allowing the bold flavors of the stew to be soaked up by the grains, creating a satisfying and filling meal. Whether served for a family dinner or a special gathering, Creole Shrimp Stew is bound to impress with its depth of flavor and aromatic appeal.

Preparing Creole Shrimp Stew is a delightful culinary adventure, bringing together the classic elements of Creole cuisine. The preparation involves creating a flavorful base with the holy trinity of Creole cooking: onions, bell peppers, and celery.

These vegetables are then enhanced with garlic, tomatoes, and a medley of spices, including paprika, cayenne, and thyme, to create a stew that’s both spicy and savory. The shrimp are added towards the end of the cooking process to guarantee they remain tender and juicy. This dish serves 4-6 people, making it ideal for sharing with family and friends.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Cooked white rice, for serving

Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
2. Add Garlic and Tomatoes: Stir in the minced garlic and cook for an additional minute until fragrant. Add the diced tomatoes with their juices to the pot and stir to combine.
3. Build the Flavor: Pour in the chicken broth and add the paprika, cayenne pepper, thyme, and bay leaf. Stir to combine all ingredients. Bring the mixture to a gentle simmer.
4. Simmer the Stew: Allow the stew to simmer uncovered for about 20 minutes, stirring occasionally. This will allow the flavors to meld together and the broth to thicken slightly.
5. Cook the Shrimp: Add the shrimp to the pot, stirring them gently into the stew. Let the shrimp cook for 5-7 minutes, or until they’re pink and opaque.
6. Season and Garnish: Remove the bay leaf and season the stew with salt and pepper to taste. Stir in the chopped fresh parsley.
7. Serve: Serve the Creole Shrimp Stew hot over a bed of cooked white rice. Enjoy the dish while it’s warm and aromatic.

Extra Tips:

When preparing Creole Shrimp Stew, be mindful not to overcook the shrimp, as they can become tough and rubbery. It’s best to add them towards the end of the cooking process to maintain their tender texture.

If you prefer a thicker stew, you can mash a few of the diced tomatoes with the back of a spoon while simmering, which will help thicken the broth. Additionally, adjust the level of cayenne pepper to suit your personal preference for spiciness.

For an even deeper flavor, consider preparing the stew a day in advance; the flavors will intensify as they meld together overnight.

Lowcountry Shrimp and Okra Stew

Lowcountry Shrimp and Okra Stew is a classic dish that hails from the coastal regions of South Carolina and Georgia, where seafood is plentiful and flavors are bold. This hearty stew is perfect for a family meal, combining the sweetness of fresh shrimp with the earthy taste of okra. The dish is enriched with a blend of vegetables and spices that create a savory broth, making it a comforting and satisfying meal.

Whether you’re a seafood lover or just looking to try something new, this recipe will transport you straight to the heart of the Lowcountry. Traditionally, Lowcountry Shrimp and Okra Stew is served over rice, allowing the grains to soak up the flavorful broth. The stew is typically prepared in a single pot, making it not only delicious but also convenient for cleanup.

The dish’s origins can be traced back to the Gullah-Geechee people, whose culinary traditions have greatly influenced Southern cuisine. By preparing this stew, you aren’t just cooking a meal, but also participating in a rich cultural heritage.

Ingredients (serves 4-6):

• 1 pound of large shrimp, peeled and deveined
• 1 pound of fresh okra, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves of garlic, minced
• 2 cups of diced tomatoes (canned or fresh)
• 4 cups of chicken or seafood stock
• 1 teaspoon of paprika
• 1 teaspoon of cayenne pepper
• 1 teaspoon of thyme
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Cooked white rice, for serving

Cooking Instructions:

1. Prepare Ingredients: Begin by preparing all your ingredients. Peel and devein the shrimp, slice the okra, and dice the vegetables. Having everything ready before you start cooking will make the process smoother.
2. Sauté Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the diced onion and green bell pepper, and sauté until they’re soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Okra and Tomatoes: Stir in the sliced okra and diced tomatoes. Cook for about 5 minutes, allowing the okra to soften and the flavors to meld together.
4. Season the Stew: Add the paprika, cayenne pepper, thyme, salt, and pepper. Stir well to combine all the spices with the vegetables.
5. Simmer: Pour in the chicken or seafood stock. Bring the mixture to a gentle simmer and let it cook for about 20 minutes. This will allow the flavors to develop and the stew to thicken slightly.
6. Cook Shrimp: Add the shrimp to the pot and cook for another 5-7 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.
7. Serve: Serve the stew hot over a bed of cooked white rice. The rice will absorb the flavorful broth, creating a delicious and filling meal.

Extra Tips:

When selecting shrimp, opt for fresh or flash-frozen shrimp for the best flavor. If you’re using frozen shrimp, be sure to thaw them completely before cooking.

To avoid the sliminess sometimes associated with okra, you can briefly fry the okra slices before adding them to the stew. This step is optional but can enhance the texture of the dish.

Adjust the level of cayenne pepper to suit your spice preference, and feel free to add other seafood like crab or fish for a more diverse stew. Enjoy this dish with a side of cornbread or a simple green salad for a complete meal.

Classic Southern Shrimp Gumbo

Set off on a culinary journey to the heart of the South with this Classic Southern Shrimp Gumbo recipe. This iconic dish melds the rich flavors of the bayou with a spicy kick that’s both comforting and invigorating.

It’s a hearty stew that combines the savory notes of shrimp, sausage, and a medley of vegetables simmered in a robust broth, thickened with a traditional roux. Whether you’re a seasoned gumbo aficionado or trying it for the first time, this recipe is sure to transport you to the vibrant streets and cultural warmth of New Orleans.

Perfect for a family gathering or a cozy dinner with friends, this gumbo recipe serves 4-6 people. It’s a versatile dish that can be enjoyed year-round, featuring the best of Southern cooking traditions.

The key to a successful gumbo lies in the patience and care taken to develop the flavors, starting with the perfect roux and building upon it with layers of taste from fresh ingredients. Let’s plunge into this delightful recipe that’s guaranteed to be a crowd-pleaser.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 1/2 pound smoked sausage, sliced
• 3/4 cup all-purpose flour
• 3/4 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5-ounce) can of diced tomatoes
• 4 cups chicken or seafood stock
• 2 bay leaves
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• 1 teaspoon hot sauce (optional)
• 1 cup okra, sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup green onions, sliced
• Cooked white rice, for serving

Instructions:

1. Make the Roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly for about 15-20 minutes, until it reaches a deep brown color. This requires patience and constant attention to prevent burning.
2. Sauté the Vegetables: Add the diced onions, bell pepper, celery, and garlic to the roux. Sauté for about 5 minutes until the vegetables are soft and aromatic.
3. Add the Base Ingredients: Stir in the diced tomatoes, chicken or seafood stock, bay leaves, Cajun seasoning, salt, pepper, and hot sauce (if using). Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally.
4. Incorporate the Sausage and Okra: Add the sliced smoked sausage and okra to the pot. Continue to simmer for another 15 minutes until the okra is tender and the flavors have melded together.
5. Cook the Shrimp: Finally, add the shrimp to the gumbo. Simmer for an additional 5 minutes or until the shrimp are cooked through and opaque.
6. Finish with Fresh Herbs: Remove the gumbo from the heat and stir in the fresh parsley and green onions. Adjust the seasoning with more salt, pepper, or Cajun seasoning if needed.
7. Serve: Ladle the gumbo over cooked white rice in bowls. Enjoy the rich, hearty flavors of this Southern classic!

Extra Tips:

To guarantee the best gumbo, take your time with the roux. It’s the foundation of the dish and sets the stage for all the flavors to come together.

Be patient and stir continuously to avoid burning. Also, feel free to adjust the spice level to your liking by adding more or less Cajun seasoning and hot sauce.

If you’re not a fan of okra, you can use filé powder (ground sassafras leaves) as a thickening agent at the end. Finally, letting the gumbo sit for a bit before serving can enhance the flavors even more, making it a great make-ahead dish.

Spicy Cajun Shrimp Stew

Spicy Cajun Shrimp Stew is a hearty and flavorful dish that brings the vibrant tastes of Louisiana right to your kitchen. This stew is a perfect blend of succulent shrimp, aromatic vegetables, and spices that create a rich and warming meal. The bold Cajun seasoning adds a kick that will tantalize your taste buds, making it an excellent choice for those who enjoy a bit of heat in their meals.

Whether you’re looking to impress at a dinner party or simply want a comforting meal on a chilly evening, this stew is bound to satisfy.

The key to a great Spicy Cajun Shrimp Stew is in the layering of flavors. Starting with a classic Cajun trinity of onions, bell peppers, and celery, the dish builds a foundation of savory depth. Adding garlic and tomatoes provides a robust base, while the Cajun spices and hot sauce elevate the stew to new heights of flavor.

The shrimp, cooked just until tender, adds a delightful sweetness and a touch of luxury to the dish. Serve it over a bed of steamed rice or with crusty bread to soak up every last drop of the delicious sauce.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 cups chicken or seafood stock
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons hot sauce (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 4 cups cooked white rice (for serving)

Cooking Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
2. Add Aromatics: Stir in the minced garlic and cook for about 1 minute, until fragrant. Make sure not to let the garlic burn.
3. Incorporate Liquids and Spices: Pour in the diced tomatoes with their juice and the chicken or seafood stock. Stir in the Cajun seasoning, smoked paprika, cayenne pepper (if using), and hot sauce. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
4. Simmer the Stew: Reduce the heat to low and let the stew simmer uncovered for 20-25 minutes, allowing the flavors to meld and the stew to thicken slightly.
5. Cook the Shrimp: Add the shrimp to the pot, stirring them into the stew. Cook for 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
6. Finish and Serve: Stir in the chopped parsley and adjust seasoning if necessary. Serve the stew hot over a bed of cooked white rice, or with crusty bread on the side.

Extra Tips:

To guarantee your shrimp are perfectly cooked, keep an eye on their color and texture; they should turn pink and opaque but remain tender.

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the simmering stew to thicken it.

Adjust the level of spiciness by varying the amount of hot sauce and cayenne pepper. For added flavor, consider using shrimp stock instead of chicken stock if available. Enjoy this dish with a cold beer or a glass of white wine to complement the spicy flavors.

Shrimp Étouffée

Shrimp Étouffée is a classic Louisiana Creole dish that combines succulent shrimp with a rich, flavorful sauce made from a combination of butter, flour, and spices. This dish is often served over a bed of rice, allowing the sauce to seep into every grain, creating a comforting and satisfying meal. The name “étouffée” translates to “smothered,” which perfectly describes how the shrimp are enveloped in a thick, savory sauce that highlights the region’s love for bold and spicy flavors.

The key to a great Shrimp Étouffée is in the roux, which is a mixture of flour and fat cooked together to create a thickening agent for the sauce. A well-made roux will have a nutty aroma and a deep golden-brown color, which forms the base of the dish’s rich flavor profile. Combined with the holy trinity of Creole cooking—onions, bell peppers, and celery—plus spices like cayenne pepper and thyme, this dish offers a depth of flavor that’s both comforting and exciting.

Ingredients (serving size: 4-6 people)

• 1 pound of shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• 4 cloves garlic, minced
• 2 cups shrimp stock or chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 4-5 cups cooked white rice

Cooking Instructions

1. Prepare the Roux: In a large, heavy skillet, melt the butter over medium heat. Gradually add the flour, stirring constantly with a wooden spoon to prevent lumps. Continue to cook the roux, stirring frequently, until it reaches a golden brown color, about 10-15 minutes.
2. Add Vegetables: Add the onions, celery, and green bell peppers to the roux. Cook for about 5-7 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Build the Sauce: Slowly whisk in the shrimp stock, making certain there are no lumps. Stir in the tomato paste, cayenne pepper, thyme, bay leaves, Worcestershire sauce, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld and the sauce to thicken.
4. Cook the Shrimp: Add the shrimp to the sauce, stirring to coat them evenly. Cook until the shrimp are pink and opaque, about 5-7 minutes. Remove the bay leaves from the sauce.
5. Finish and Serve: Stir in the chopped parsley for a fresh burst of flavor. Taste and adjust the seasoning if necessary. Serve the Shrimp Étouffée over a bed of cooked white rice, making sure each plate gets a generous amount of sauce.

Extra Tips

When making Shrimp Étouffée, patience is key, especially when preparing the roux. A slow and steady approach guarantees the flour doesn’t burn, resulting in a perfectly nutty and flavorful base.

If you’re short on time, you can make the roux ahead of time and store it in the refrigerator. Also, consider using fresh Gulf shrimp for the best flavor, and remember that the dish can be tailored to your spice preferences by adjusting the amount of cayenne pepper. Enjoy your culinary journey through the flavors of Louisiana!

Shrimp and Sausage Jambalaya Stew

Shrimp and Sausage Jambalaya Stew is a delightful Cajun-inspired dish that brings together the rich flavors of the sea and the hearty taste of smoked sausage in a single pot. This stew is perfect for a cozy family dinner and is sure to warm your heart with its spicy, bold flavors. The combination of shrimp, sausage, and a blend of vegetables and spices creates a robust meal that’s both satisfying and flavorful. It’s a great way to introduce a bit of Southern charm into your home cooking.

The key to a great Shrimp and Sausage Jambalaya Stew lies in the careful balance of spices and the quality of ingredients. Fresh shrimp and good quality sausage are essential. The spices should be rich and aromatic, bringing out the best in the seafood and sausage. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering with friends. With a little preparation and attention to detail, you can create a dish that’s both impressive and comforting.

Ingredients (serving size: 4-6 people):

• 1 pound large shrimp, peeled and deveined
• 1 pound andouille sausage, sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 1/2 cups chicken broth
• 1 cup long-grain white rice
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 green onions, sliced
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Sauté the Sausage and Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

In the same pot, add the chopped onion, green and red bell peppers, and celery. Cook for about 5 minutes until the vegetables are tender.

2. Add Garlic and Spices: Add the minced garlic to the pot and sauté for about 1 minute, until fragrant. Stir in the Cajun seasoning, paprika, thyme, and cayenne pepper, allowing the spices to coat the vegetables.

3. Combine Rice and Liquids: Pour in the diced tomatoes with their juices and chicken broth. Stir in the rice, ensuring it’s evenly distributed. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.

4. Cook the Shrimp: Once the rice is done, add the shrimp and the browned sausage back to the pot. Stir well to combine, cover, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

5. Finish and Serve: Season the stew with salt and pepper to taste. Stir in the sliced green onions. Serve hot, garnished with fresh chopped parsley.

Extra Tips:

For best results, use fresh shrimp and high-quality andouille sausage. Adjust the level of spiciness by managing the amount of cayenne pepper and Cajun seasoning according to your taste preference.

If you prefer a thicker stew, allow it to simmer a bit longer after adding the shrimp and sausage. Additionally, using a heavy-bottomed pot can help distribute heat evenly, preventing the rice from sticking or burning at the bottom.

Enjoy your Shrimp and Sausage Jambalaya Stew with a side of crusty bread or a simple green salad for a complete meal.

Shrimp and Grits Stew

Shrimp and Grits Stew is a delightful Southern-inspired dish that brings the comforting flavors of creamy grits together with succulent shrimp in a rich, savory broth. This stew is perfect for any occasion, from a casual family dinner to a more formal gathering, offering a taste of the South that’s both hearty and satisfying.

The combination of tender shrimp, seasoned vegetables, and perfectly cooked grits creates a harmonious blend of textures and flavors that’s certain to please any palate.

The origins of shrimp and grits trace back to the coastal regions of the Southern United States, where it was traditionally enjoyed as a simple breakfast meal by fishermen. Over time, this dish has evolved into a versatile and beloved staple that can be enjoyed at any time of the day.

By transforming the traditional shrimp and grits into a stew, you add depth and warmth, making it an ideal comfort food. The following recipe serves 4-6 people and provides a step-by-step guide to recreating this delectable dish in your own kitchen.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for spice)
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Grits: In a large saucepan, bring the water and milk to a gentle boil. Gradually whisk in the stone-ground grits, guaranteeing there are no lumps. Reduce the heat to low and let the grits simmer, stirring occasionally, for about 20 minutes or until they’re thick and creamy.

Stir in the butter and season with salt and pepper to taste. Keep warm while you prepare the shrimp stew.

2. Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are tender and the onion becomes translucent.

Add the minced garlic and cook for an additional minute until fragrant.

4. Build the Stew: Stir in the diced tomatoes, smoked paprika, and cayenne pepper. Cook for 2-3 minutes, allowing the flavors to meld together. Pour in the chicken broth and lemon juice, bringing the mixture to a gentle simmer.

5. Combine Shrimp and Stew: Return the cooked shrimp to the skillet, stirring to combine with the vegetable mixture. Allow the stew to simmer for an additional 5 minutes to confirm the shrimp are heated through and the flavors are well incorporated.

6. Serve: Spoon a generous portion of grits into each serving bowl and ladle the shrimp stew over the top. Garnish with chopped fresh parsley for a burst of color and freshness.

Extra Tips:

When cooking shrimp, be careful not to overcook them, as they can become rubbery. They should only take a few minutes to cook through.

For an added depth of flavor, consider using shrimp stock instead of chicken broth. If you prefer a spicier stew, you can increase the amount of cayenne pepper or add a dash of hot sauce to the stew.

Finally, using fresh, high-quality shrimp will enhance the overall taste of the dish, making it even more delightful.

Bayou Shrimp and Corn Stew

Bayou Shrimp and Corn Stew is a delightful, heartwarming dish that captures the essence of Southern cooking. This stew is rich and creamy, with a perfect balance of flavors that stem from the combination of fresh shrimp, sweet corn, and a medley of vegetables and spices. Ideal for a cozy family dinner, this dish brings the authentic taste of the Bayou to your kitchen, making it a superb choice for any occasion.

The vibrant flavors of this stew are further enhanced by the aromatic spices commonly used in Cajun and Creole cuisine. The addition of fresh herbs and a hint of heat from the cayenne pepper makes Bayou Shrimp and Corn Stew a dish that’s both comforting and exciting to the palate. Perfect for serving 4-6 people, this recipe is sure to impress and delight your guests.

Ingredients (Serves 4-6):

• 1 ½ pounds large shrimp, peeled and deveined
• 2 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Cooked rice or crusty bread for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the peeled and deveined shrimp under cold water, then pat them dry with paper towels. Season with a pinch of salt and pepper.
2. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, red bell pepper, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.
3. Add Garlic and Seasonings: Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.
4. Incorporate the Corn and Broth: Add the corn kernels to the pot, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
5. Create the Cream Base: In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the stew, making sure there are no lumps. Simmer for an additional 5 minutes to thicken the stew.
6. Cook the Shrimp: Add the seasoned shrimp to the pot and cook for about 3-5 minutes, or until the shrimp turn pink and are cooked through.
7. Finish with Herbs: Stir in the chopped fresh parsley, and season the stew with additional salt and pepper to taste.
8. Serve: Ladle the Bayou Shrimp and Corn Stew over cooked rice or serve with crusty bread on the side.

Extra Tips:

For the best results, use fresh shrimp whenever possible for optimum flavor and texture. If using frozen corn, verify it’s thoroughly thawed before adding it to the stew.

Adjust the level of cayenne pepper to your preference if you want more or less heat. For an even richer flavor, consider adding a splash of white wine when sautéing the vegetables.

Finally, let the stew rest for a few minutes before serving to allow the flavors to fully develop. Enjoy your culinary journey to the Bayou!

Shrimp and Tomato Stew With Rice

Shrimp and Tomato Stew with Rice is a delightful dish that combines the rich flavors of fresh shrimp with the tangy sweetness of tomatoes, all perfectly complemented by the heartiness of rice. It’s a comforting meal that’s both satisfying and easy to prepare, making it an ideal choice for a family dinner or a special gathering.

This stew isn’t only delicious but also offers a balance of protein and carbohydrates, making it a wholesome option for any meal. The dish is characterized by its vibrant color and enticing aroma, thanks to the use of fresh ingredients such as tomatoes, garlic, and herbs.

The shrimp absorbs the flavors of the stew, becoming tender and juicy, while the rice serves as a perfect base that soaks up the savory broth. With a serving size of 4-6 people, this recipe is perfect for sharing and is sure to be a hit with seafood lovers and anyone who appreciates a well-crafted stew.

Ingredients:

• 2 pounds of large shrimp, peeled and deveined
• 2 cups of long-grain rice
• 4 cups of chicken or vegetable broth
• 1 can (14 ounces) of diced tomatoes
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, chopped
• 2 tablespoons of olive oil
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water, then peel and devein them. Set aside.
2. Cook the Rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Remove from heat and let it sit, covered.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until they’re soft. Add the minced garlic and continue to cook for another minute until fragrant.
4. Add Tomatoes and Spices: Stir in the diced tomatoes, paprika, and dried thyme. Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
5. Cook the Shrimp: Add the shrimp to the tomato mixture, stirring to coat them evenly. Cook for about 3-4 minutes or until the shrimp turn pink and opaque.
6. Combine with Rice: Fluff the cooked rice with a fork and gently fold it into the shrimp and tomato stew. Confirm the rice is thoroughly mixed with the stew.
7. Garnish and Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added zing. Enjoy your Shrimp and Tomato Stew with Rice while warm.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine to the stew after sautéing the garlic. If you prefer a spicier dish, a pinch of red pepper flakes can be added along with the other spices.

Confirm the rice isn’t overcooked, as it will continue to absorb the stew’s flavors when combined. Finally, always taste and adjust seasoning before serving to guarantee the perfect balance of flavors.

Charleston Shrimp Perloo

Charleston Shrimp Perloo is a classic Southern dish that combines the rich flavors of shrimp with the aromatic essence of rice and spices. This comforting stew-like dish is a staple in Lowcountry cuisine, renowned for its simplicity and depth of flavor. The dish is traditionally cooked in one pot, making it a convenient choice for a family meal or a casual gathering. The combination of fresh shrimp, vegetables, and well-seasoned rice creates a hearty and satisfying meal that’s both delicious and easy to prepare.

Originating from the coastal regions of South Carolina, Charleston Shrimp Perloo is reminiscent of a pilaf or jambalaya, but with its own unique twist. The dish begins with a flavorful base made from the “holy trinity” of Southern cooking: onions, bell peppers, and celery. These aromatic vegetables are sautéed until soft, then combined with rice and a savory broth that absorbs all the spices and juices, creating a flavorful foundation. Fresh shrimp are added towards the end of the cooking process to guarantee they remain tender and succulent.

This dish is perfect for serving 4-6 people, making it ideal for a family dinner or a small gathering with friends.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cups long-grain white rice
• 1 medium onion, finely chopped
• 1 bell pepper (green or red), diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 4 cups chicken broth
• 2 teaspoons Old Bay seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Shrimp: Begin by thoroughly cleaning the shrimp. Peel and devein them, then rinse under cold water and pat dry with paper towels. Set aside.
2. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Add Garlic and Spices: Stir in the minced garlic, Old Bay seasoning, paprika, and cayenne pepper (if using). Cook for an additional minute until the garlic is fragrant and the spices are well incorporated.
4. Combine Rice and Tomatoes: Add the rice to the pot, stirring to coat the grains in the oil and spices. Then add the drained diced tomatoes, mixing everything together.
5. Pour in Broth: Slowly pour in the chicken broth, stirring to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Cook the Shrimp: Add the shrimp to the pot, gently stirring them into the rice mixture. Cover and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
7. Finish and Serve: Add the butter and stir until melted, adding a touch of richness to the dish. Season with salt and pepper to taste. Garnish with sliced green onions and chopped parsley before serving.

Extra Tips:

For the best results, use fresh, local shrimp if available, as they’ll provide the most authentic flavor. If you’re using frozen shrimp, be sure to thaw them completely before cooking.

Adjust the level of spices to your preference, especially if you prefer a milder or spicier dish. Additionally, let the rice rest for a few minutes after cooking to allow the flavors to meld together.

This dish can be made ahead of time and reheated, as the flavors continue to develop over time. Serve it with a side of crusty bread or a simple green salad for a complete meal.

Smoky Shrimp and Andouille Stew

Smoky Shrimp and Andouille Stew is a flavorful and hearty dish that combines the natural sweetness of shrimp with the rich, smoky flavor of andouille sausage. This stew is perfect for warming up on a chilly evening or impressing guests with its bold and robust taste.

The combination of fresh vegetables, aromatic spices, and succulent seafood creates a dish that’s both satisfying and delicious. Serve it with crusty bread or over rice for a complete meal that will leave everyone asking for seconds.

This stew is inspired by the flavors of Cajun and Creole cuisine, making it a vibrant addition to any meal plan. The andouille sausage adds a smoky depth, while the shrimp brings a touch of the sea, creating a harmonious balance of flavors.

With the addition of bell peppers, tomatoes, and a variety of spices, this stew is both colorful and nutritious. Whether you’re a seasoned cook or a beginner, this Smoky Shrimp and Andouille Stew is simple to prepare and sure to become a new favorite in your recipe collection.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Cooked rice or crusty bread for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and deveining the shrimp. Slice the andouille sausage into thin rounds. Chop the onion and bell peppers, and mince the garlic.
2. Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
3. Sauté the Vegetables: Add the chopped onion, green bell pepper, and red bell pepper to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Build the Stew Base: Add the diced tomatoes, chicken broth, and tomato paste to the pot. Stir in the smoked paprika, cayenne pepper, dried thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
5. Add the Sausage and Shrimp: Return the browned sausage to the pot. Add the shrimp and continue to cook until the shrimp are pink and opaque, about 3-4 minutes. Stir in half of the chopped parsley.
6. Serve: Taste the stew and adjust the seasoning if needed. Serve the stew hot, garnished with the remaining parsley. Pair it with cooked rice or crusty bread for a hearty meal.

Extra Tips:

When preparing the shrimp, make sure they’re thoroughly cleaned and deveined for the best texture and flavor. If you prefer a less spicy stew, reduce the amount of cayenne pepper or opt for a milder sausage.

For an added layer of flavor, consider using fire-roasted diced tomatoes. This dish can be made ahead and tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days.

Hearty Shrimp and Potato Stew

Hearty Shrimp and Potato Stew is a comforting and flavorsome dish perfect for those colder days when you’re craving something warm and satisfying. This stew combines the succulence of shrimp with tender potatoes, all simmered in a rich broth infused with aromatic herbs and spices. It’s a delightful blend of textures and flavors that will leave your taste buds asking for more.

Not only is it delicious, but it also comes together relatively quickly, making it a fantastic option for both weeknight dinners and special occasions.

The key to a perfect Hearty Shrimp and Potato Stew lies in balancing the flavors and ensuring that each ingredient is cooked to perfection. Fresh shrimp adds a touch of sweetness, while the potatoes provide a hearty base. The stew gets its depth of flavor from a combination of garlic, onions, bell peppers, and tomatoes, enhanced further by a hint of paprika and thyme.

Whether served alone or with a side of crusty bread, this stew is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 1/2 pounds potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes with juice
• 4 cups chicken or seafood broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• Optional: crusty bread for serving

Cooking Instructions:

1. Prepare the Shrimp: If not already done, peel and devein the shrimp. Rinse them under cold water and set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Add Vegetables: Stir in the diced red and green bell peppers. Cook for another 3-4 minutes until they begin to soften.
4. Incorporate Potatoes and Tomatoes: Add the cubed potatoes and the can of diced tomatoes with their juice to the pot. Stir well to combine the ingredients.
5. Pour in Broth: Add the chicken or seafood broth to the pot, ensuring that the potatoes are fully submerged. Bring the mixture to a boil.
6. Season the Stew: Once boiling, reduce the heat to a simmer. Add the paprika, dried thyme, salt, and pepper. Cover and let it simmer for 15-20 minutes, or until the potatoes are tender.
7. Cook the Shrimp: Once the potatoes are cooked, add the shrimp to the pot. Simmer for an additional 5-7 minutes until the shrimp are pink and cooked through.
8. Finish and Serve: Stir in the chopped parsley and lemon juice. Adjust seasoning if necessary. Serve hot, optionally with a side of crusty bread.

Extra Tips:

For an added depth of flavor, consider roasting the bell peppers before adding them to the stew. This can be done by placing them under the broiler until the skins are charred, then peeling and chopping them.

Additionally, if you prefer a thicker stew, you can lightly mash some of the potatoes once they’re tender to release their starches. Be cautious not to overcook the shrimp as they can become rubbery; add them towards the end of the cooking process for the best results.

Southern Shrimp and Bean Stew

Southern Shrimp and Bean Stew is a comforting and flavorful dish that brings together the rich, savory tastes of the South. This hearty stew is perfect for family gatherings or a cozy night in, offering a delightful blend of shrimp, beans, and a medley of vegetables and spices. Its robust flavors are infused with the essence of Southern cuisine, creating a warm and satisfying meal that’s sure to please everyone at the table.

This dish isn’t only delicious but also highly nutritious, featuring lean protein from the shrimp and fiber from the beans. The combination of vegetables and spices provides a depth of flavor that will leave your taste buds singing. Perfect for serving 4-6 people, this Southern Shrimp and Bean Stew is a wonderful way to enjoy a taste of the South in your own kitchen.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) white beans, drained and rinsed
• 4 cups chicken broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Cooked rice or crusty bread for serving

Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water, then peel and devein them. Pat the shrimp dry with paper towels and set aside.
2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, red and green bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
3. Add Tomatoes and Beans: Stir in the diced tomatoes and white beans. Cook for another 2-3 minutes to allow the flavors to meld.
4. Simmer the Stew: Pour in the chicken broth and add smoked paprika, dried thyme, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to develop.
5. Cook the Shrimp: Add the prepared shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
6. Finish with Flavor: Stir in the fresh parsley and lemon juice. Adjust seasoning if necessary.
7. Serve: Ladle the stew into bowls and serve hot with cooked rice or crusty bread on the side.

Extra Tips:

For an even richer flavor, consider using seafood stock instead of chicken broth. If you prefer a spicier stew, add extra cayenne pepper or a dash of hot sauce. Be cautious not to overcook the shrimp, as they can become tough and rubbery; they should be cooked just until they turn pink.

Feel free to customize the stew by adding other vegetables like okra or corn for added texture and taste.

Shrimp and Vegetable Creole Stew

Indulge in the rich, aromatic flavors of Shrimp and Vegetable Creole Stew, a deliciously hearty dish that brings the essence of the bayou to your kitchen. This savory stew combines succulent shrimp with a medley of vibrant vegetables, all simmered in a spicy, tomato-based sauce that’s infused with traditional Creole spices. Perfect for a family dinner or a cozy night in, this dish is sure to transport your taste buds to the heart of New Orleans.

The preparation for this stew is straightforward, yet the result is incredibly satisfying. It’s a great way to enjoy a nutritious meal, as it incorporates a variety of vegetables alongside the protein-rich shrimp. The key to mastering this dish lies in balancing the spices and allowing enough time for the flavors to meld together. As you prepare this stew, your kitchen will be filled with the enticing aromas of garlic, onions, and peppers, creating an inviting atmosphere that promises a delightful dining experience.

Ingredients (Serving Size: 4-6 people):

• 1 ½ pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chicken broth
• 2 teaspoons Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Cooked rice, for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Set them aside in a bowl.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, red bell pepper, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are soft and the onions are translucent.
3. Add Seasonings and Tomatoes: Stir in the Creole seasoning, thyme, paprika, cayenne pepper, salt, and pepper. Cook for another minute to let the spices release their flavors. Then add the diced tomatoes and their juice, along with the chicken broth and bay leaf. Stir everything together.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together.
5. Cook the Shrimp: Add the shrimp to the pot and stir them into the stew. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked through.
6. Finish and Serve: Remove the bay leaf, then stir in the chopped parsley and lemon juice. Taste and adjust the seasoning if necessary. Serve the stew hot over a bed of cooked rice.

Extra Tips:

For the best results, use fresh shrimp if available, as they provide a sweeter and more flavorful taste. If you prefer a thicker stew, you can make a slurry with a tablespoon of cornstarch and water, and stir it into the stew during the final simmer.

Additionally, feel free to adjust the level of heat by altering the amount of cayenne pepper to suit your taste. This dish can also be made in advance, as the flavors tend to deepen after a day in the refrigerator. Just reheat gently on the stove before serving. Enjoy your journey into Creole cuisine!

Shrimp and Collard Greens Stew

Shrimp and Collard Greens Stew is a delightful and hearty dish that combines the rich flavors of the sea with the earthiness of collard greens. This comforting stew is perfect for any occasion, whether you’re looking for a cozy meal on a chilly day or a flavorful dish to impress guests. The combination of tender shrimp, savory broth, and nutrient-rich greens makes it both satisfying and nourishing.

This stew isn’t only delicious but also relatively simple to prepare, making it an excellent choice for cooks of all experience levels. It requires fresh ingredients, a bit of patience, and a love for bold flavors. The shrimp are cooked to perfection, and the collard greens add a wonderful texture and depth to the stew. Serve it with rice or crusty bread for a complete meal that will leave everyone at the table asking for seconds.

Ingredients (Serves 4-6):

• 2 pounds large shrimp, peeled and deveined
• 1 bunch collard greens, washed, stems removed, and leaves chopped
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Cooked rice or crusty bread for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water, then pat dry with paper towels. Season with a pinch of salt and pepper, and set aside.
2. Cook the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
3. Build the Stew Base: Add the smoked paprika, thyme, and cayenne pepper (if using) to the pot, stirring to coat the vegetables evenly. Pour in the diced tomatoes, including their juices, and stir to combine.
4. Simmer the Stew: Add the chopped collard greens to the pot, followed by the chicken or vegetable broth. Stir well, then bring the mixture to a simmer. Cover and cook for about 20 minutes, or until the greens are tender.
5. Cook the Shrimp: Add the seasoned shrimp to the pot, stirring gently to submerge them in the stew. Cook for 5-7 minutes, or until the shrimp are pink and opaque.
6. Finish and Serve: Stir in the lemon juice and adjust the seasoning with additional salt and pepper as needed. Serve the stew hot, accompanied by cooked rice or crusty bread.

Extra Tips:

When preparing Shrimp and Collard Greens Stew, be mindful not to overcook the shrimp, as they can become rubbery. Adding the shrimp towards the end of cooking guarantees they remain tender and juicy.

If you prefer a thicker stew, allow it to simmer uncovered for a few extra minutes to reduce the liquid. For added depth of flavor, consider using a seafood stock instead of chicken or vegetable broth.

Finally, feel free to adjust the level of cayenne pepper based on your spice preference, or omit it entirely for a milder dish.