New Orleans Shrimp Stew (1975)

• 2 lbs whole fresh shrimp, peeled and deveined
• 2 lbs Creole (beefsteak, Jersey) tomatoes, coarsely chopped
• 2 lbs white potatoes , peeled and cut into 1-1/2 inch cubes
• 1 3/4 cups chopped onion
• 3/4 cup thinly sliced shallots
• 1/3 cup chopped celery
• 4 tspns finely minced garlic
• 2 1/2 tspns salt
• 1 tspn freshly ground pepper
• 1/4 tspn cayenne pepper
• 3 whole bay leaves
• 1 tspn dried thyme
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 tspn fresh lemon juice
• 3 cups water

In a heavy 6-to-8-quart pot or kettle, heat th oil and gradually stir in the flour.  Cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed.  When the desired color is reached, lower the heat immediately and add the chopped onion, shallots, celery and garlic.  Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.

Add the salt, pepper, bay leaves and thyme, and mix well.  Add the chopped tomatoes, water and lemon juice, then simmer for 1 hour, stirring frequently.  Add the cubed potatoes, and simmer for 10 minutes longer.

Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more. Serves 4.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Chicken Maquechoux in Cream (1975)

New Orleans Eggplant Au Gratin with Bacon (1975)