Print
Shrimp and Potato Stew
Total:
1 hr 50 min
Prep:
15 min
Inactive:
5 min
Cook:
1 hr 30 min
Yield:
3 1/2 quarts, 8 servings
Level:
Intermediate
Total:
1 hr 50 min
Prep:
15 min
Inactive:
5 min
Cook:
1 hr 30 min
Yield:
3 1/2 quarts, 8 servings
Level:
Intermediate

Ingredients

  • 2 pounds shrimp, peeled and deveined, shrimp shells reserved
  • 2 teaspoons Essence, recipe follows
  • 1 cup plus 1 tablespoon vegetable oil
  • 1 bay leaf
  • 1 1/4 cups all-purpose flour
  • 1 large onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
  • 3 large baking potatoes, peeled and cut into 2-inch pieces
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 links (12 to 16-ounces) andouille sausage, diced
  • 1/4 cup sliced green onions
  • 1 long red chile pepper
  • Cooked white rice, for serving, optional
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Season the shrimp with the Essence and transfer to the refrigerator until needed.

Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.

In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Provencale Tomato Potato Stew

Recipe courtesy of Padma Lakshmi

Potato Stew: Ajiaco

Recipe courtesy of Jorge Salt and Co.

Turkey Stew Over Potato Cakes

Recipe courtesy of Emeril Lagasse

Oyster Stew Over Spinach Potato Cakes

Recipe courtesy of Emeril Lagasse

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Recipe courtesy of Gourmet Magazine

Smoked Shrimp Cakes with a Warm Fire-Roasted Remoulade and Sweet Potato Nests

Recipe courtesy of Emeril Lagasse

Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter

Recipe courtesy of Jyll Everman

On TV

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Unwrapped 2.0

4:30pm | 3:30c
On Tonight
On Tonight

Challenge

8pm | 7c

Cupcake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Challenge

12am | 11c

Cupcake Wars

1am | 12c

Extreme Cake Makers

3:30am | 2:30c

So Much Pretty Food Here